The Best Homemade Vegan Cornbread Recipe

The Best Homemade Vegan Cornbread Recipe

I think, due to how it feels when you eat it, cornbread is one of those cozy side dishes and/or desserts that feel like home no matter when you make it or when you have it. It’s golden, not too sweet, and has that perfect crumbly texture that’s hard to resist fresh out of the oven. Now, imagine all these qualities and being vegan. That is what I’m sharing with you with this vegan cornbread recipe. You get everything you love about classic cornbread, just without the dairy or eggs or anything non-vegan. The result of my vegan cornbread recipe is fluffy, moist, and and truly satisfying.

The ingredients for this recipe are straightforward and easy to find(you likely have them around), which makes this recipe perfect for any day of the week. You’ll need a mix of cornmeal and flour for that signature texture, along with a little sugar to balance the flavor. Instead of butter, a bit of oil adds richness, and vegan milk keeps the crumb tender and soft. Apple cider vinegar reacts with the baking powder and baking soda to help the bread rise beautifully, giving it that gentle lift that makes each bite soft and satisfying.

Check out the following recipe to get the complete step-by-step guide on making homemade vegan cornbread that truly feels homemade.

The Best Homemade Vegan Cornbread Recipe

The easiest vegan cornbread recipe that produces the best result. This cornbread recipe is the best and still the simplest to recreate.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 8 Servings

Course: Side Dish

Cuisine: American

Calories: 190

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar use more or less depending on your sweetness preference
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened almond milk or any non-dairy milk of your choice
• 1 teaspoon apple cider vinegar
• ¼ cup vegetable oil or melted coconut oil
• 2 tablespoons unsweetened applesauce acts as an egg replacer

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• 8x8-inch baking pan or 9-inch cast iron skillet
• Oven mitts

Method

 

Preheat your oven:

1. Set your oven to 400°F (200°C). Lightly grease your baking pan or skillet with oil or a bit of nonstick spray.

Prepare the wet ingredients:

1. In a medium bowl, whisk together the almond milk and apple cider vinegar. Let it sit for about 2–3 minutes to create a quick vegan buttermilk.

Mix the dry ingredients:

1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir well to make sure everything is evenly mixed.

Combine wet and dry ingredients:

1. Add the applesauce and oil to the milk mixture, whisking until smooth. Pour this mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix. The batter should be thick but pourable.

Bake the cornbread:

1. Pour the batter into your prepared pan or skillet, spreading it out evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and serve:

1. Allow the cornbread to cool for about 10 minutes before slicing. It will be slightly crisp around the edges and soft inside.

Nutrition

Calories: 190kcal

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