Our Cornbread Mix makes light and fluffy cornbread, and one bag makes a thick 8 x 8 inch square, a standard 9 x 9 inch square, or 12 regular muffins. It is easy to prepare with just a few added ingredients and so delicious! Add berries, or vegan cheese, bell peppers, & jalapeños to make them extra special. You do not need eggs, gums, or gluten to make perfect cornbread! You can find our favorite jalapeño corn muffins recipe on page 25 of our free Festive Fall Recipes ebook.

We recommend using a high-protein plant milk with our baking mixes for the very best results. Examples are soy milk, Ripple, Bolthouse, or any other plant milk with 7 to 10 grams of protein per cup. If you can’t use one of these, then flax milk is the next best choice. Your choice of vegan butter is also important because they differ considerably in water and fat content. We use Earth Balance Buttery Spread in the tub and it also comes in a soy free version. It has 11 grams of fat per 1 TBS (14 g) serving and it works very well in baking. If you wish to use another brand, be sure it contains at least 9 g of fat per 1 TBS (14 g) of butter.

For muffins, we recommend greasing your muffin tins with vegan butter instead of using liners for the best results. (Some paper liners tend to stick to corn muffins.) For 12 regular-sized muffins, bake at 450 degrees for five minutes, then reduce the heat to 400 degrees for an additional 13 to 17 minutes, until the tops are golden brown and they bounce back when lightly pressed.

To use this mix for cornbread stuffing or dressing, follow the package directions except use an unsweetened plant milk. We like to make the cornbread a day ahead, then cut it into 3/4″ cubes and spread the cubes out on a large baking sheet. Toast them for 90 minutes in a 275 degree oven, then cool before using. Use your prepared cornbread cubes with our Magical Broth Powder for great chick’n broth flavor, and use The Plant Based Egg as your binder for the best texture. You can find our favorite dressing recipe on page four of our free Holiday Recipes ebook.

Like all of our products, this cornbread mix is gluten free, top 8 allergen free, sesame free, and non-GMO! It is produced in a dedicated facility that is free from all of those, so there is no risk of cross-contamination.

Ingredients: Freely Vegan Flour (Whole Grain Blend [brown rice flour, sorghum flour, millet flour], White Rice Flour, Potato Starch, Tapioca Flour, The Plant Based Egg [psyllium husk, flaxseed, apple/citrus pectin, agar, milled chia, sunflower lecithin], Sweet Rice Flour, Potato Flour), Cornmeal, Cane Sugar, Baking Powder (monocalcium phosphate, sodium bicarbonate, non-GMO corn starch), Salt.