Vegan Cornbread with Creamed Corn (& Notes for Australian Bakers)
How I Aussie-fy American Recipes
It’s funny how things evolve organically. As I move through the second month of my live blog, it’s becoming increasingly obvious that—at least as far as my sustainable kitchen section goes—I have a real passion for recreating classic American recipes here in Australia, especially when key ingredients aren’t readily available. My S’mores recipe is a prime example! Lately, I’ve been just as excited about another nostalgic favourite: Vegan Cornbread with Creamed Corn and Aquafaba (with notes for Australian bakers). Cornbread is the quintessential comfort food—deliciously crumbly, slightly sweet, and golden-baked to perfection—but it isn’t something widely found here in Australia. This lack of familiarity means ingredients can get a bit confusing, so let’s break down exactly what’s needed to make authentic, plant-based cornbread right here at home.
Love plant-based cooking? You might also like my Vegan Pumpkin Muffins (hello, aquafaba magic!) or my Vegan Banana Pancakes—both cosy, family-friendly favourites that cook up beautifully in a skillet. ✨ Find more in the Plant-Based Recipes section!
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What Even Is Cornbread?
Cornbread has deep roots in American history, originating from Native American cooking traditions. Indigenous peoples across North America cultivated maize and prepared it into various forms of corn cakes and breads. With the arrival of European settlers, these recipes adapted, evolving into the cornbread we know today—particularly in the American South. Over centuries, cornbread has become a beloved staple, traditionally served alongside hearty stews, chili, BBQ dishes, and as a comforting breakfast option drizzled with maple syrup or honey.
All of the Corn-Based Flours, Explained
Navigating corn-based ingredients in Australia can be confusing—especially when you’re trying to recreate classic American recipes like cornbread. Here’s a quick breakdown of the most common types and what they’re best used for.
Cornflour (Australian)
In Australia, cornflour refers to a very finely ground corn product that’s typically used as a thickening agent. It’s incredibly fine, almost powdery, and does not have the texture or flavour required for cornbread.
Cornstarch (American)
Cornstarch is essentially the American equivalent to Australian cornflour. It is also extremely fine and typically used to thicken sauces and soups. Like Australian cornflour, it won’t provide the characteristic gritty texture needed for cornbread.
Cornmeal
The key ingredient for classic American cornbread, cornmeal is coarsely ground dried corn. In the U.S., you might find “fine,” “medium,” and “coarse” grind. For cornbread, medium or fine grind is best. In Australia, pure cornmeal can be trickier to find, but health food shops, bulk stores, and online retailers usually stock it. Bob’s Red Mill cornmeal, for example, can be purchased on Amazon (affiliate link) or in some specialty stores.
Polenta
In Australia, polenta is probably your easiest-to-find substitute for cornmeal. It’s also made from ground corn, generally a medium-coarse grind. It’s very close to American cornmeal, and in a pinch, can work perfectly as a replacement in cornbread recipes. If you’re substituting polenta for cornmeal, just be aware that slightly longer soaking or baking times might help soften the texture. In this recipe, I’ve added creamed corn, which helps soften the polenta even more—so much so that you really can’t tell the difference.
Masa Harina
Masa harina is corn flour made from corn treated with lime water (nixtamalized), traditionally used in Mexican cuisine to make tortillas and tamales. It has a distinct flavour and different cooking properties, so it’s not an ideal substitute for standard cornmeal in cornbread.
For the Aussies…
While traditional cornbread in the U.S. is made with cornmeal, I’ve developed this recipe using polenta—because it’s what most Aussie home bakers can actually find. Fine or medium polenta works beautifully here, especially with the addition of creamed corn to help soften the texture. It’s widely available in supermarkets (usually in the international or grains aisle), making it the easiest and most reliable choice for delicious, fuss-free cornbread in Australian kitchens.
The Key Ingredients for Classic Cornbread
Classic American cornbread is usually made with a handful of simple ingredients: cornmeal, flour, eggs, milk (often buttermilk), butter, a touch of sugar, baking powder, and salt. It’s rustic, hearty, and comforting—something between bread and cake, but not quite either. The eggs give it structure and a bit of fluff, while the milk and butter keep it moist and rich.
But here’s the magic: you can absolutely make an incredible version without a single animal product—and no one will know the difference (unless you tell them, you show-off).
This version is completely vegan, using neutral oil instead of butter, your favourite plant milk (soy, oat, or almond all work beautifully), and aquafaba (the liquid from a can of chickpeas) in place of eggs. The result? A golden, tender, slightly sweet cornbread that’s every bit as delicious and comforting as the original. Whether you’re vegan or just low on eggs, this one’s a keeper.
The Recipe: Vegan Cornbread with Creamed Corn and Aquafaba
Vegan Cornbread with Creamed Corn and Aquafaba
Equipment
- 1 Whisk
- 2 Mixing bowls
- 1 cast iron skillet or 8×8" baking dish
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup polenta (or cornmeal)
- 2/3 cup caster sugar (aka granulated sugar)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsweetened plant milk (soy, almond, or oat)
- 1/4 cup canola oil
- 210 g creamed corn (about 3/4 cup)
- 3 tablespoons aquafaba (chickpea liquid)
Instructions
- Preheat your oven to 205°C (400°F). Grease a cast-iron skillet or baking dish. Place skillet or dish into the oven to pre-heat.
- In a large bowl, whisk together the flour, polenta, sugar, salt, and baking powder.
- In a small dish, lightly whisk aquafaba until slightly fluffy (about 1 minute)
- Add the plant milk, oil, aquafaba and creamed corn to dry mixture. Stir until just combined—don’t overmix.
- Remove the hot skillet or dish from the oven and immediately pour in the batter—listen to that satisfying sizzle!
- Bake for 20–25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
Watch the Video: How to Make Vegan Cornbread with Creamed Corn and Aquafaba
Want to Add Some Heat? 🌶
Cornbread is delicious on its own, but if you’re a fan of spice, adding chopped chillies can take it to the next level. Here’s how:
Using fresh chillies:
- Finely chop 1–2 fresh chillies (like jalapeños or cayennes) and stir them through the batter just before baking.
- For less heat, remove the seeds and membranes first.
- If you’re growing your own, harvest when they’re fully coloured and slightly glossy for the best flavour.
Using canned chillies:
- Drain them well and chop if they aren’t already diced.
- Fold through the batter—about 2–3 tablespoons per batch works well for a gentle kick.
You can also sprinkle extra slices on top before baking for a visually spicy finish.
Curious about growing your own chillies—even in a frosty climate? I’ve got you covered with my full guide here: Tips for Growing Chillies in a Cool Climate. You’ll find everything from seedling tips to harvest advice (plus some cute photos of my own chilli adventures with the kids!).
FAQ’s: Vegan Cornbread with Creamed Corn and Aquafaba
Yes! Just swap the all-purpose flour for your favourite gluten-free blend. The texture may be a touch more tender, but it still bakes up beautifully—and no one will miss the gluten.
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature or reheat gently in the oven to bring back that fresh-baked magic.
Most cans are around 420g, and this recipe only uses 210g—so you’ve got two tasty options:
Freeze the rest in an airtight container for your next batch.
Double the recipe and bake in a larger tin or two smaller ones. Cornbread freezes well, and future-you will thank you.
While not commonly found on shelves in Woolies and Coles, it can be found in some independent grocers. You can also find Bob’s Red Mill cornmeal on Amazon (affiliate link).
Bake It, Brag About It
If you whip up this Vegan Cornbread with Creamed Corn and Aquafaba, I want to hear all about it—especially if you end up eating three pieces straight out of the tin like I did. Leave a comment below or tag me on Instagram @flourish_and_flour_australia so I can cheer you on and swoon over your golden, crumbly masterpiece. Happy baking, you clever plant-based wizard.
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Basically, if it involves creativity, resilience, or a sprinkle of flour—I’m probably writing about it! 🌿
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