Vegan Cornbread with Creamed Corn and Aquafaba
This easy vegan cornbread is moist, fluffy, and full of nostalgic corn flavour—thanks to a sneaky helping of creamed corn and a boost from aquafaba (the liquid from canned chickpeas). With no fancy equipment needed, it comes together in minutes and bakes up golden and tender every time. Perfect as a comforting side for chilli, soups, or BBQ, or simply slathered with vegan butter and a drizzle of maple syrup. You’d never guess it’s egg- and dairy-free!
Servings: 9 servings
Calories: 245kcal
Equipment
- 1 Whisk
- 2 Mixing bowls
- 1 cast iron skillet or 8x8" 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
Curious about baking with aquafaba? I’ve got a whole article that breaks it down—check it out here.