I loved this! Hearing from strangers about your recipe was so interesting! Your recipes are amazing, but sometimes I feel like vegan recipe developers make something that looks better than it tastes. This gave me an idea of what regular people think of your recipes! Thanks for this! It must have been a lot of work.
When making cornbread, I like to soak the cornmeal in the milk for 15 minutes and then add it to the flour with the other liquids. This helps the cornmeal to soak in the moisture. This helps prevent the cornbread from getting too dry. Thanks for sharing a great vegan alternative to my old cornbread recipe.
Yes that’s a great idea! I saw that technique come up in my research but didn’t notice much difference between that and letting the cornbread batter rest and hydrate before baking. But now I want to try it again because I am a bit obsessed with cornbread lol.
Rainbow Plant Life is the best vegan cooking channel on utube. Nisha and Max are my absolute favorites, I just love them so much! Everything she makes is the 💣
What a fun spin. Rosemary?! I never would have thought. And now I’m in the train. Hey, can I use that little snippet where you’re chopping the rosemary? That was so cool!
I'm a cornbread expert, so I'm curious to see what my thoughts are on this. I've made good gluten free cornbread, but haven't yet tried vegan which would be great with my veggie chili. Great timing for this too.
Make this cornbread right now! I’ve been vegan for almost 3 years now and all the other RU-vidrs vegan cornbread recipes were fine but the taste was kinda just like a box of jiffy cornbread veganized. This one right here tho is sooooooooo goooood. The texture, the saltiness and the sweetness. AMAZING. just like all her other recipes! Thanks so much for sharing with us! 💕
I have made different versions of cornbread, but I have to say that this is the best cornbread I have ever eaten. My husband even ate some, and he does not like cornbread. This will be my main go to for cornbread from now on.
I have made this cornbread twice already using your recipe...& have a feeling I will be making it again & again. Everybody loves it! Thank you so much for sharing it with us! Vegan for the animals! 💚
Omg a 🇨🇭person taste testing on Nishas channel!!! As a Swiss person myself I also have never tasted cornbread before-- need to try this recipe! Love your channel so much, it helps our household to discover and cook new vegan meals often and we love your content! ❤️
It was so lovely to have her on! She lives in Switzerland but was visiting her partner. I’m so happy your family loves my recipes ☺️ I hope your first cornbread experience will be delicious!
I’ve made this cornbread at least 20 times and we still haven’t gotten tired of it! Find the recipe here: rainbowplantlife.com/the-best-vegan-cornbread-youll-ever-eat/ (PS: it’s easy to make gluten-free)
I love that taste test format! Hope it’ll come back in future videos. As a European I’ve never even heard of cornbread before and this definitely has me curious about the flavours.
Hi Nisha, I made your recipe again yesterday. This time after I put the mixture all together, I let it sit for over 30 minutes. Then I put it in the oven. The reason I did this is, last time I made your recipe, the corn was a little to crunchy, grainy. When letting it sit for the 30 minutes, it seems to soften the grains perfectly. Everyone loved it. SO DELICIOUS!!! Again, thank you!!
I love how she cooks, it's very like how I cook, which is also typically without recipes, and thus I have actually *wanted* to try her recipes- and yes, every recipe of hers I've tried has been excellent.
I made this today and it is so good!!! So moist not at all drying like the run of the mill cornbread and very simple to make as well. I reduced the brown sugar a little, but I think next time I would just take it all out and reduce the agave as well because the natural sweetness of the corn is already quite good
I finally tried this recipe and it is hands down the best cornbread I’ve ever made. I had nearly given up on making cornbread at home, but I can’t get enough of this. Truly phenomenal. Thank you Nisha!
amazing cornbread. i used bobs red mill polenta ground corn, which is coarser, i used all plant based butter cause i was out of oil and added sauted onions and garlic to my batter. i made my own oat milk blending 1/2 cup of rolled oats with 2 cups water. i left out all sweeteners cause i like salty
Nisha: this Southern Jewish girl learned from the Texas WASP part of the family that the right way to make cornbread (before I was ever vegan - at 44...) was to put the skillet in the oven for 5 - 10 to get it scalding, remove and add the fat needed for the recipe (then: butter, now, vegan butter - adjust salt if salted), melt and swirl to coat, add to batter and combine, then add batter to skillet/oven to bake - makes an even crustier crust. Points for the buttermilk
So I did the first few things…but then you pour the hot melted butter from the skillet into the batter, then pour the batter into the pan?? I am definitely intrigued!! I did a lot of research on southern cornbread but that particular technique of pouring the hot butter back into the batter didn’t come up!
@@RainbowPlantLife guessing it's some family thing! Yes: Mom just confirmed her grandma - who hailed from TN originally - is who taught her how to do it that way.
For chili corn bread, I add a can of corn or a cob of corn that's been fire-roasted as well as some chopped jalapeños. Adds texture and flavour. Also, consider using the aqua faba from the white beans (whipped) to increase the fluffiness of the corn bread.
Thank you for this recipe!!! I've made it a few times and it's been a big hit at our non-vegan home. The rosemary does add a beautiful dimension to it.
Love it! thank you for updating a childhood favorite, haven't had this in years. Thank you also for the tips, and that it was so simple and quick to make. I used stone-ground Blue Corn meal - it is said to have "about 20% more protein than yellow corn, a lower glycemic index", and "easier to digest than its yellow counterpart, as it has less indigestible starch". Also I used date sugar for the sweetener - it actually has 1 gram of fiber per 5 g of carbs, and also has a lower glycemic index than most other sugars. But it is expensive, whereas the original recipe here is both a treat and inexpensive.
Dude, I'm making this right meow and I just gotta say.....the batter already smells so heavenly I am having trouble not just baby birding this whole bowl into mah belleh.....Thanks for these magical tips, Neesh. Now let's see how it bakes........
I have just bought my first Instant pot, and your cook book! I am soooooo excited to get started, thank you for all of these wonderful videos, you are amazing :)
I made this and used it to make my Thanksgiving cornbread dressing - it was DELICIOUS! Best cornbread ever, truly. Also, I had to use gluten free flour so I used King Arthur 1 to 1 GF flour blend for anyone who needs that option. Made it 2 days ahead, kept in fridge, cubed and toasted in oven that morning then used it to make the dressing. This will be my annual recipe :)
OMG! I am in love. I am trying really hard to get into vegan cooking and culture, but as a 61-year-old carnivore, it's difficult. The fact that you cook like an boss, look like a supermodel and are so nice, may actually get me going in the right direction. I cook a ton of Indian, Thai, Italian, Mexican dishes, but all with meat. I actually bought tofu today to try to make chicken tikka masala, but with tofu. Wish me luck! Keep up the great shows and if you ever have problems in your relationship, I'm here... Failing that, do you have an older sister? Seriously...
I always ❤️ a good day of cooking with Nisha. I always know it’s going to be killer . This recipe is so good I made it twice in two days per someone else’s request along with her amazing chili! For those inquisitive minds wondering, yes, you can also turn these into muffins if you don’t feel like cleaning your cast iron skillet. I added some frozen roasted corn, left them in for about 15 minutes (ovens vary) and once they came out I topped each one with some vegan butter and they stayed nice and moist. Thanks Nisha!!! 💜 I think I have just enough flour to turn out another one of your banana breads for the 50th time this year. 😉
omg I just found your blog and I am definitely trying this recipe! I'm from Louisiana and my family makes sweet Jiffy mix cornbread, but I recently changed my diet to mostly vegan/vegetarian. I've been craving cornbread and want to make a family recipe of vegan stewed okra with it. (We really only used to make the vegan okra for one family member lol)
i'm going to give it a try. i grew up eating my Mom's cornbread (with hamhock's & beans). i didn't learn her recipe, and i've never made it myself. whenever i have it, which is usually at a potluck dinner, i feel like i might as well be eating cake. too sweet, and to cakey.
Thank you so much for dedicating yourself to presenting the best for your followers. continue in this humility that you will reach your dreams that are stored in your heart. May God always continue to bless you 🙌 I'm watching your videos here in Brazil 👍
"Where you make mine and absolutely no one elses"...haha you so funny...thanks for the laughs and amazing food! Keep following and sharing your passion!
I make a lazy cornbread muffin in a mug. Mix a little cornmeal, oat flour, baking powder, ground flaxseed. oil, sugar, water in a mug. Microwave a little under 2 minutes and done. Turns out surprisingly well for such minimal effort..
I'm not vegan, but my partner is vegetarian and I don't do well with dairy, so I've been doing a vegan deep dive on RU-vid and this looks incredible. I love rosemary!!
Vegan chili and corn bread. Wahoo! Thank you for the recipe. I miss corn bread so much since going vegan. So excited that there is a way to make it vegan.
I loved this recipe I made it gluten free and I substituted the corn meal for chick pea flour because we can not eat corn and It was still really good thank you for sharing
I made this and it’s absolutely delicious. Thank you! Now I just have to remember that I’m not supposed to eat the whole pan in one sitting and I’ll be good 🙃
@@RainbowPlantLife It’s our homestead here in the Missouri Ozarks. We raise chickens, goats, have a small apple orchard planted a year or so ago. Also a stocked pond. That’s about it.
You can just call this the best cornbread! I've only been vegan, off and on this year. And Hunty let me tell you!! This cornbread is the best of any boxed or homemade recipes I've tried.
I like this one and it will do it as soon as I can, well done Ramya because you have really nice eating ideas and in a way you inspire people to try what you did, which is the point of it all! Well done and keep it up.❤️
Hi there! I have loved everything I have made of yours. ❤️ Question. I don’t like agave nectar but I do like honey. Hmmm. Your such a good food chemist! I don’t want to mess with your recipe …but what do you think? Do you think honey will ruin the authenticity of your recipe?
Cornbread should never have any sugar or sweetener added to it! In the US Southeast (where I’m from) it is traditionally a savory bread - NOT a desert cake. Add less wheat flour for more corn flavor. A bit of oil or lard is traditional. Butter or marg is what you put on it after baking - not in the batter. It’s ok if it’s crumbly!
Love your recipes. I have a challenge for you 😉 Corn bread is great but spoon bread is even better 😋 It’s similar to corn bread but has a creamy soufflé like texture which it gets from eggs and butter. Do you think you could invent a vegan version of spoon bread?
