Vegan Cornbread from a Mix

posted in: Bread, Quick Bread, Recipes, Uncategorized | 3
I’m not vegan, but I quit baking with eggs a few years ago. One of the last holdouts was cornbread and corn muffins. They just didn’t seem to work without the eggs. Finally I found a recipe for vegan cornbread that I liked, using chickpea flour in addition to the cornmeal and wheat flour. I would make a big batch of the dry ingredients to keep in my pantry and then just whip up enough for 6 corn muffins or so on a weeknight.
One night, I opened the container of mix to find WEEVILS. Evil weevils. I ran to the store for some packaged mix, added some chickpea flour and soy milk to it, and made muffins. It was good, but not great, so I cleaned up the pantry and made some more homemade cornbread mix.
A couple of months later, I had evil weevils again, and again, no time to waste. This time I tweaked packaged mix with a couple of additional ingredients and it was delicious – a little crumblier than if made with eggs, but with a great texture and flavor. I’m back to making my own mix usually, but if I don’t have time, I know I can always grab a package from the grocery store. Read the label – quite a few are vegan.
Homemade Cornbread Mix
2 cups cornmeal
1-1/2 cups all-purpose flour
2/3 cups chickpea flour
½ cup sugar
4 teaspoons baking powder
2 teaspoons salt 

Blend all ingredients together.Makes 4 cups.

Cornbread from Homemade Mix
2 cups mix
1-1/2 cups soy milk
¼ cup oil (avocado oil is especially good)
Preheat oven to 375. Blend all ingredients together. Spray an 8 x 8-inch pan with cooking oil spray and add batter. Bake for about 20-25 minutes or until a knife inserted in the center comes out clean.
Serves 6
Corn Muffins from Homemade Mix
1 cup mix
¾ cup soy milk
2 tablespoons oil (avocado, canola, olive)
Preheat oven to 425. Blend all ingredients together. Spray 6 muffin cups with cooking oil spray and add batter. Bake for about 11 minutes or until a knife inserted in the center comes out clean.
Serves 3
Making Vegan Corn Muffins from a Package
1 7 ounce package corn bread mix
2 1/2 tablespoons chickpea flour
1 teaspoon oil
1/8 teaspoon baking powder
non-dairy milk
Begin by blending all ingredients, using the amount of milk called for on the package. Add additional milk, 1 tablespoon at a time, until batter is pourable, but still thick. (One brand I use doesn’t need any additional liquid, while another needs 3 tablespoons.) Follow directions on package for baking. 

You might also like

3 Responses

  1. Anonymous

    Why do you use the chickpea flour? How does it change the taste and texture? Can I use a different flour as my DH is allergic to chickpeas?

    • The chickpea flour makes the muffins moist and keeps them from being crumbly, which can be a problem with cornbread made without eggs. I’ve also used quinoa flour in place of the chickpea flour. You get the same great texture, but quinoa flour does have a “woody” flavor to me. Any other flour with a high protein content would probably work too, such as soy flour.

  2. Just found this post and your blog while searching for “vegan corn muffin mix.” Like you, I haven’t had much success w/vegan corn muffins from scratch, so I decided to buy a mix and attempt to veganize it. Umm..after making a batch of cheap-o Jiffy, I looked more closely at the ingredients: lard!! eww!! Back to the drawing board, thinking I’ll try yours next time. :)

Comments are closed.