Southern fall flavors are the talk of the town and we couldn’t talk about holiday recipes without our all-time favorite, The Cornbread! Made with love and nutrition this vegan creole cornbread is going to give anyone a run for their money because it IS just that good.

You will also love, Southern Vegan Green Beans And PotatoesVegan Grits, and Southern Fried Cabbage.

Vegan Creole Cornbread

Cornbread is an indispensable part of Cajun and Creole cuisine. Recently vegan cornbread has been high in demand and rightly so because ingredients like eggs and dairy are very much interchangeable. So this holiday season, spice things up a bit and give this traditional recipe a vegan twist, and share it with your family.

creole cornbread, vegan version in a black pan on a grey background

History Of Cornbread

Cornbread has changed over the century and is an important part of American colonial history. From a vital source of sustenance during the colonial era for the creole community and enslaved individuals it has gained popularity and has continuously been changed according to individual tastes and ingredient availability.

Speaking of individual tastes it is very important to note that different regions have developed recipes based on their own tastes and therefore are used to their own versions.

And if not different regions then different individuals have different versions of the recipe based on what they are comfortable with and what recipes they were passed down from their ancestors. So this recipe is an amalgamation of different tastes and takes into account that priority should be given to taste as well as the fact that it is vegan.

Vegan Cornbread

So after experimenting with the traditional recipe we have a completely vegan custom-made Creole cornbread, ready to be eaten on holidays and on a cold winter binge. If you are new to homemade cornbread you don’t have to worry, the best thing about cornbread is that it’s completely easy to make. As a starter or an amateur cook, you’ll enjoy making this recipe as much as having it at the end of the day.

The base of the recipe moves on from the traditional all-purpose flour to a mixture of almond flour, oat flour, cornmeal, and flax seeds. Almond flour is a great substitute for all-purpose flour and it works well with oatmeal to highlight the flavor of the base and flax seeds add that extra texture so it becomes more enjoyable to eat. For the perfect base we use finely ground cornmeal, to even out against the skillet but roughly ground cornmeal is fine to use too.

To make it more delicious and more holiday-friendly we decided to add vegetables for a nice little surprise and to make it more filling.

Onions, green onion, bell papers, and corn just work so well together that we couldn’t help but add them to this already wonderful recipe. What we love about this recipe is that it has vegan cheese in it as well so it is the complete opposite of the dry kind that you might expect. If you prefer plain cornbread then you can prepare Gluten-Free Vegan Cornbread, Vegan Air Fryer Cornbread, or Skillet Cornbread.

Creole Cornbread is a perfect complementary dish to go alongside a southern vegan meal, you can make a Lentil Stew, Vegan Collard Greens, or Instant Pot Split Pea Soup as your entrée and cornbread will make the perfect side dish, if not steal the show.

Cornbread Ingredients:

Cornmeal: For this recipe, you can use cornmeal that is medium ground but finely ground cornmeal makes a nicer base and a good quality stone-ground cornmeal settles well with the rest of the textures in the recipe.

Milk: For this recipe, we are using almond milk because it tastes neutral, mixes well with other ingredients, and isn’t high on fat content. Milk is primarily used to give this recipe a general softness and moisture you can use unsweetened soy milk as well. If you’re looking to make the cornbread even softer we advise you to add lemon into the milk and leave it for 15-20 min before adding it to the other wet ingredients.

Flour: Generally most people just use cornmeal as a floury base but this recipe uses oat flour and almond flour to give it a little bit more added flavor and be a little more exciting to eat. Gluten-free flour works as well with the recipe but it’s always nice to try something different and fun once in a while!

This recipe is also different from the rest because it had vegan cheese in it and vegetables to give it more texture, flavor, and zest. We are sure that your loved ones are going to recreate this recipe in no time because they will not be forgetting it anytime soon.

Most recipes go easy on the seasoning but we thought why not add an extra punch, so we added cayenne pepper and creole seasoning. Since we wanted it to be more on the savory side we thought these spices would blend in perfectly. If you want a more sweetened version of the recipe you can cut out the spices and add maple syrup to go with desserts.

creole cornbread saute onion, bell pepper corn

How To Prepare The Cornbread

 

  1. Preheat oven 375 F. Spray cast-iron pan with oil and set aside.
  2. Combine the liquid ingredients in a medium bowl with ground flaxseeds and set them aside.
  3. Heat oil in a large skillet over medium-high heat, add onion, and cook until soft, about 2 minutes. Stir in green onion, bell pepper, corn, and 1/2 teaspoon Creole seasoning, and cook until fragrant, about 1 minute. Remove from heat, set aside.
  4. Mix cornmeal, oat flour, almond flour, baking powder, and the remaining 1 teaspoon Creole seasoning in a large bowl and set aside.
  5. Combine vegan butter, almond milk, and ground flaxseed in another bowl. Stir into the almond flour mix. Fold in the sautéed vegetables and cheese.
  6. Heat the cast-iron skillet in the oven for 10 minutes.

Complimentary Recipes:

Cauliflower Coconut Stew

Vegan Eggplant Parmesan

Black Bean Enchiladas

cornbread slice on white plate on a greu

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Vegan Creole Cornbread

Vegan Creole Cornbread

Southern fall flavors are the talk of the town and we couldn’t talk about holiday recipes without our all-time favorite, The Cornbread! Made with love and nutrition this vegan creole cornbread is going to give anyone a run for their money because it IS just that good.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: vegan creole cornbread
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

Wet Ingredients

  • 1/3 cup vegan butter melted
  • 1 1/2 cups vegan almond milk
  • 2 tablespoons ground flaxseeds

Sauteed Vegetables

  • 1 tablespoon olive oil
  • 1/2 cup onion finely chopped
  • 1 green onion chopped
  • 1/2 cup red bell pepper diced
  • 1/2 cup corn kernels
  • 1 1/2 teaspoon Creole seasoning divided

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Cayenne pepper
  • 1/2 cup vegan cheese shreds

Instructions

  • Preheat oven to 375 degrees. Prepare an 8-inch cast-iron skillet with cooking spray and set it aside.
  • Combine vegan butter, almond milk, and ground flaxseed in a bowl and set aside.
  • Heat oil in a large skillet over medium-high heat, add onion, and cook until soft, about 2 minutes. Stir in green onion, bell pepper, corn, and 1/2 teaspoon Creole seasoning, and cook until fragrant, about 1 minute. Remove from heat, set aside.
  • Mix cornmeal, oat flour, almond flour, baking powder, and the remaining 1 teaspoon Creole seasoning in a large bowl and set aside.
  • Combine vegan butter, almond milk, and ground flaxseed in another bowl. Stir into the almond flour mix. Fold in the sautéed vegetables and cheese.
  • Heat the cast-iron skillet in the oven for 10 minutes.
  • Add the batter and bake for 40 minutes

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 353mg | Potassium: 203mg | Fiber: 5g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 13mg | Calcium: 230mg | Iron: 2mg