Cornbread

Cornbread

The best cornbread stays moist in the middle instead of drying out into something crumbly, and that comes down to what's binding the batter. This version leans on Peggs alongside plant-based yogurt for both moisture and lift, giving the cornbread a tender crumb with golden, slightly crisp edges. It's a straightforward one-bowl-plus-one-bowl bake, ready in under 40 minutes, and a solid side for chili, soup, or barbecue.

Ingredients

• 1½ cups cornmeal

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon sea or kosher salt

• 1½ cups plain vegan yogurt

• 1/4 cup Peggs powder + 1/4 cup water

• 1/4 cup olive oil

• 1/3 cup agave or maple syrup

Made with Peggs: The wet ingredients here run on Peggs standing in for eggs alongside plant-based yogurt, no dairy or eggs in the mix at all. The 60-pack makes this an easy side to bake on repeat all season.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Heat the oven to 375°F. Lightly mist a 2-quart casserole dish with olive oil cooking spray.

2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.

3. In a separate bowl, whisk together the vegan yogurt, Peggs powder, water, olive oil, and agave until smooth.

4. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just barely combined, don't overmix.

5. Pour the batter into the prepared dish and smooth the top with the spatula.

6. Bake until the edges are golden brown and the center springs back when gently pressed, 20–25 minutes. Remove from the oven and cool in the pan for 10 minutes.

7. Slice into 12 pieces and serve warm with vegan butter or a drizzle of agave.

How Peggs Behaves in This Recipe

1. Whisked alongside plant-based yogurt, it thickens the wet mixture into something closer to a real egg-and-buttermilk batter, giving the dry ingredients enough moisture to bind without excess liquid.

2. It helps the batter rise evenly in the oven, working with the baking powder so the cornbread domes gently instead of baking flat.

3. The crumb sets moist rather than dry, which is the main thing Peggs is doing here, keeping the center tender while the edges still crisp up against the pan.

Looking for more egg-free baking swaps? Our best egg substitutes for baking breaks down which swap works for which bake, and Vegan Eggs Explained covers how a plant-based egg like Peggs performs across quick breads and beyond.