Vegan Mexican-Street Cornbread

This vegan cornbread is a delightful twist on a classic, made entirely from plant-based ingredients.¹ It's perfectly moist and tender, studded with sweet corn kernels, fresh cilantro, and a kick of jalapeño. Topped with a savory and spicy medley of vegan cheese, more cilantro, jalapeño, and Tajín, this cornbread is sure to be a new favorite.

Ingredients

• 1 package Golden Cornbread Mix (ensure it's accidentally vegan or use a vegan-specific mix like Hodgsons Mill, which often just needs liquid added, and adjust other liquid ingredients accordingly) or make your own
• ¼ cup Vegan Sour Cream (such as Kite Hill, Forager Project, or Miyoko's Kitchen)
• ¾ cup Plant-based Milk (almond or oat milk works well)
• 2 'Flax Eggs' (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water, let sit for 5 minutes to thicken) OR 2 store-bought vegan egg replacers (like Bob's Red Mill or Just Egg)
• ½ cup melted Vegan Butter (such as Miyoko's Kitchen, Earth Balance, or Country Crock Plant Butter)
• 1 cup Corn Kernels
• 3 Tbsp chopped Cilantro
• 2 Tbsp chopped Jalapeño

Toppings

• Agave Nectar or Maple Syrup, for brushing (instead of honey)
• ¼ cup Vegan Cotija or Vegan Parmesan Cheese (such as Violife or Follow Your Heart)
• 2 Tbsp chopped Cilantro
• 1 Jalapeño, sliced or chopped
• Tajín Seasoning
• Vegan Sour Cream or Vegan Crema, for drizzling

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet.
2. In a large bowl, whisk together the vegan sour cream, plant-based milk, flax eggs (or other vegan egg replacer), and melted vegan butter. Add the cornbread mix and stir until just combined.
3. Gently fold in the corn kernels, chopped cilantro, and chopped jalapeño.
4. Pour the batter into the prepared skillet and smooth the top.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Remove from the oven and immediately brush the top with agave nectar or maple syrup.
7. Let cool slightly, then slice and serve topped with vegan cheese, cilantro, jalapeño, Tajín, and a drizzle of vegan sour cream or crema.

This vegan adaptation allows you to enjoy a delicious cornbread while adhering to a plant-based diet. As it is written in Genesis 1:29, "And GOD said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat."

Enjoy!