Is Cornbread Vegan?

Corn is vegan. Bread is vegan. Is there any good reason why cornbread wouldn’t be vegan? On the off chance that it was just that basic. Cornbread is a mainstream variety of quick bread made of cornmeal, that started in Native American cuisine.

These days, it’s a staple food in the Southern US. It’s likewise used to make various dishes, particularly around the distinctive seasons.

Is it vegan? No, cornbread isn’t regularly vegan. The only time cornbread qualifies as a vegan is in the occasion an altered formula was utilized.

However, 99.9% of the pre-made cornbread and recipes you’ll experience will contain at least one animal product.

In any case, since cornbread is essentially a quick bread, no animal items are essential to make the food item. A couple of changes in the customary formula should render the food perfectly reasonable for vegans. I make it myself like clockwork.

Anyway, I get inquired as to whether cornbread is appropriate for vegan—likely because of its exceptional surface. After all, whenever a food item has an extraordinary surface or mouthfeel, one needs to ponder whether any animal items were expected to accomplish it.

What we’ll do here is cover the different reasons most cornbread is considered non-vegan, and what can be utilized to replace the guilty ingredients.

Why Most Cornbread Is Non-Vegan

Milk and Buttermilk Are Common Ingredients

These days, the run of the mill US cornbread formula calls for cornmeal (or half wheat flour/half cornmeal as in the Northern states), blended in with other dry ingredients, and afterward added to oil and milk or buttermilk.

Like hotcakes and bread rolls (breakfast scones, not the treats), buttermilk is a genuinely standard ingredient. It gives the entirety of the valuable properties of milk alongside a wellspring of corrosive (for raising) and a pleasant tart flavor.

In case you’re making yours at home, you can basically supplant the milk with your preferred plant milk in a 1:1 proportion. That is the thing that I generally do, and I can’t actually differentiate.

Most Recipes Call for Egg

An egg is a fundamental ingredient, considerably more so than milk. Keep in mind, corn doesn’t have gluten, so it needs a system of protein to enable the ingredients to stay healthy.

In spite of the utilization of egg, cornbread is as yet known for its brittle surface. Again, it holds together far superior to on the off chance that you forego a fastener by and large.

Not exclusively does a cover assist ingredient with staying together, yet it additionally enables the raising to process. Cornbread is a quick bread, so it depends on steam and synthetic leaveners (for example, heating pop) to help it rise.

If the ingredients don’t stay together, at that point, the blend can’t trap the steam and CO2 emitted by the water and preparing pop; in this way, it wouldn’t be required to rise very much.

Along these lines, you need some sort of fastener, or the cornbread won’t rise. Thus, all cornbread you experience in foodservice foundations will contain eggs.

The principal protein in corn is called zein, and it’s unequipped for completely copying the plastic and flexible properties of flour containing a higher gluten content.

One way around this is to utilize half wheat flour, and half cornmeal—the variation referenced over that is regular in the Northeast.

On the off chance that you like to utilize 100% cornmeal, at that point, you’ll have to take a few to get back some composure of a vegan egg substitution or use flax supper. I’ve never utilized flax in cornbread, so I can’t authenticate how powerful it would be.

Butter Is Commonly Used

On the off chance that butter isn’t baked in, you can be sure it’ll be served close by the cornbread or slathered in an open cut.

The sure cure here is to utilize margarine. Some margarine contains dairy as milk subsidiaries. However, most margarine I stumble into nowadays is just oil, water, an emulsifier, and vegan-friendly added substances.

Lard (Animal Shortening)

This one is quite common, however less so than the previously mentioned ingredients.

For example, Jiffy Corn Muffin Mix (my favorite before becoming vegan) contains:

    • Wheat Flour
    • Degerminated Yellow Corn Meal
    • Sugar
    • Animal Shortening (Contains One or More of the Following: Lard, Hydrogenated Lard, Partially Hydrogenated Lard)


    • Baking Soda


  • Sodium Acid Pyrophosphate and Monocalcium Phosphate
  • Salt
  • Wheat Starch
  • Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Tricalcium Phosphate, Citric Acid, and Tocopherols (vitamin E)
  • BHT Preservative, BHA Preservative, and Silicon Dioxide

Lard is simply hog fat, so it’s never vegan. Try not to confound animal shortening (another name for lard) with vegetable shortening, which is simply wholly hydrogenated vegetable oils (soybean oil, and so forth.).

In this way, vegetable shortening would be a decent substitution here. Think Crisco, and so forth. Not actually sound, however excellent in case you want some vegan soul food.

Other Non-Vegan Cornbread Applications

One variation on the cornbread formula that I grew up eating is Mexican cornbread. It’s the fundamental formula, yet with onions, peppers, and heaps of cheddar or pepper jack cheddar tossed in. A long way from vegan.

At that point, there’s stuffing. On the off chance that you’ve at any point observed American-style Thanksgiving, at that point, you hear what I’m saying.

Stuffing refers to the bread or cornbread blend that is set into the depression of a fledgling during cooking. Since we’re looking at putting bread into the corpse of a dead winged animal, any egg or milk items utilized in the process are the least of our stresses with regards to vegan-friendliness.

But, all joking aside, not all stuffing needs to be overwhelmed by poultry.

When not set within an animal, the food item is alluded to as dressing.

It’s similar fundamental ingredients—cornbread, bread scraps, oil, eggs, and herbs/flavors, for example, sage.

A quick internet search should render a lot of vegetarian dressing recipes. Simply realize that 99% of the dressing and stuffing you experience in restaurants and cooking will be inadmissible for vegans.

At last, there are corn hounds. While they don’t contain hounds, they are still non-vegan. They are wieners dunked in corn hitter. I realize that you realize that corn hounds are non-vegan. In any case, I bring this up to the state that Field Roast puts out some incredibly flavorful vegan benevolent corn hounds nowadays.

That is it for the vegan status of cornbread. A debt of gratitude is for perusing.

You may likewise need to look at the accompanying related articles


  1. Cornbread.
  2. The cuisine of the Southern United States.
  3. Acid-base Reaction.
  4. Dombrink-Kurtzman, MA, and JA Bietz. Zein composition in the hard and soft endosperm of maize. Cereal Chemistry 70(1):105–108, 1993.
  5. (6 Boxes) Jiffy Corn Muffin Mix, 8.5 Oz. Cheryl- Evelyn –
  6. Understanding Food: Principles and Preparation (Page 180-181). Amy Brown – Wadsworth Cengage Learning – 2011


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