Easy Vegan Cornbread Muffins Recipe

Skillet Cornbread Southern Style comes from ‘the old days’ and is a great bread to go with big pots of beans, stews, and soups.

Baking cornbread in an iron skillet comes from way back when and was made with a few simple and inexpensive ingredients.

It took no time to make and was a great substitute for bread to go with big pots of beans, stews, and soups.

I have an antique wedge skillet but you can use any kind of iron skillet that you have. There are also corn pone skillets that have indentations that look like ears of corn.

A round iron skillet works great – you just cut the bread into wedges after it is done baking.

I would say to NOT use an iron skillet that was larger than 8 or 9″ in diameter for this recipe.

What Is A Cornbread Muffin?

Cornbread muffins are small, moist cakes made with cornmeal and other ingredients like sugar, oil or butter, and sometimes even vegetables. They’re a traditional American snack that has been around for centuries, but vegan recipes have become increasingly popular in recent years. Our vegan version uses vegan butter and plant-based milk to make it completely animal product-free!

Equipment Needed

• Muffin Tin or Muffin Pan
• Medium Bowl
• Small Bowl
• Stirring Spoon
• Measuring Cups and Spoons

Ingredients

• Oil- Olive oil, canola oil, or vegetable oil is used for oiling the muffin tins.
• All-Purpose Unbleached Flour- Mixing all-purpose flour with cornmeal gives these muffins a good tender base while still allowing the natural sweetness of the corn to dominate the flavor.
• Whole Wheat Pastry Flour- A more finely ground flour compared to traditional whole wheat flour. Not only does it provide a great-tasting corn muffin, but it also adds a light and crumbly texture.
• Canned Corn- The corn kernels add texture, extra flavor, and sweetness.
• Cornmeal- Gives the muffins a nice corn flavor and texture.
• Sugar- Sweetens the muffins.
• Baking Powder- Makes the muffins rise.
• Salt- Adds flavor and helps bring out the sweetness of the other ingredients.
• Vegan Butter- Gives the muffins a rich, buttery flavor and moist texture.
• Almond Milk- Helps to bind the dry ingredients and adds moisture to the muffins.
• Egg Replacer- Also used as a binding agent.

How To Make Savory Vegan Cornbread Muffins

Preheat the oven to 425 degrees F and lightly grease a muffin tin with oil. In a medium bowl, combine both types of flour, cornmeal, sugar, baking powder, and salt. Prepare the egg replacer in a small bowl according to the package directions and set aside to thicken. To the dry ingredients, add the dairy-free milk, vegan butter, and prepared egg replacer, then mix until just combined. Lastly, gently fold in the canned corn.

Spoon the cornbread batter into prepared muffin tins and fill each one about 3/4 of the way full. Bake in preheated oven for 25-30 minutes or until golden brown on top. Serve warm with vegan butter, and enjoy!

What to Serve With Vegan Corn Muffins

These vegan cornbread muffins are delicious on their own as a quick grab-and-go snack and a savory addition to brunch, but if you’re looking to take your meal up a notch, then try serving them with some of these tasty pairings:

Chili- Nothing beats a warm bowl of chili and some freshly baked cornbread muffins.

Soup- Try dipping the muffins in your favorite veggie-filled soup, like vegan minestrone or split pea soup.

Salad- For a light lunch, serve the muffins with a side of your favorite salad.

Popular Substitutions & Additions

If you don’t have all the ingredients listed, there are a few easy substitutions and additions you can make to still get delicious vegan cornbread muffins.

Flour- You can use any type of flour that you like in this recipe. Whole wheat flour or oat flour are both great options and will give the muffins a slightly different flavor and texture. Just make sure to adjust the amount of liquid accordingly —you may need more or less depending on the type you choose. Gluten-free flour can also be used for a gluten-free version.

Non-Dairy Milk- Any type of dairy-free milk, such as oat milk, soy milk, or cashew milk, will work just as well to make this cornbread muffin recipe.

Vegetables- Add some finely chopped vegetables like bell peppers, onions, or zucchini to the batter for even more flavor.

Sweetener- To take your muffins up a notch, add in some agave nectar or maple syrup. Maple syrup adds a sweet and nutty flavor.

Vegan Cheese- Try adding some vegan cheese shreds to the batter to make this recipe even more rich and savory.

No matter what you choose to add, you can be sure that these vegan cornbread muffins will be the star of your next gathering.

Can You Freeze Cornbread Muffins?

Yes, you can freeze these vegan cornbread muffins! Simply place the cooled muffins in a freezer-safe bag or container and store them in the freezer for up to 3 months. When you’re ready to eat, simply thaw the muffins at room temperature or microwave them for 30 seconds to 1 minute before serving. You won’t be able to tell the difference between freshly-made and frozen cornbread muffins!

If you have leftover muffins, but don’t want to freeze them, simply store them in an airtight container in the refrigerator for up to 5 days.