Truly Enjoyable Vegan Cornbread Recipe

Truly Enjoyable Vegan Cornbread Recipe

This vegan recipe is everything you want in cornbread, golden on the outside, fluffy and moist on the inside, with that perfect hint of sweetness that balances out the corn flavor. You don’t need eggs, dairy, or anything non-vegan to pull it off. Just a few pantry staples and about half an hour of your time.

One of the best parts of this vegan cornbread is how easy it is to not just make but recommend to even non-vegans. You can even enjoy it on its own with a swipe of vegan butter or a drizzle of maple syrup. The texture is soft without being too cakey, and the edges get just the right amount of crisp if you bake it in a skillet.

In my opinion, what really makes this vegan cornbread recipe shine is the combo of maple syrup and apple cider vinegar. The syrup adds a gentle sweetness, while the vinegar gives the almond milk that “buttermilk” vibe you probably were expecting, which helps the bread rise and stay tender.

Let’s get to the recipe itself.

Truly Enjoyable Vegan Cornbread Recipe

The only vegan cornbread recipe you'll truly enjoy. It's quick, simply and easy-to-follow.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 9 Slices

Course: Side Dish

Cuisine: American, Vegan

Calories: 180

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup maple syrup or agave nectar
• 1¾ cups unsweetened almond milk or any plant-based milk
• 1 tbsp apple cider vinegar
• ¼ cup neutral oil e.g., canola, vegetable, or melted coconut oil
• ½ cup corn kernels fresh or frozen or diced jalapeños for extra texture and flavor. By the way, this is optional.

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 8x8-inch baking dish or cast iron skillet
• Spatula
• Oven

Method

 

1. Preheat Oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish or skillet.

Mix the Wet Ingredients:

1. In a small bowl, combine plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle (this makes vegan buttermilk). Then whisk in maple syrup and oil.

Mix the Dry Ingredients:

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

Combine Wet & Dry:

1. Pour the wet mixture into the dry and stir until just combined. Do not overmix. Fold in optional add-ins like corn kernels or jalapeños if using.

Bake:

1. Pour the batter into the prepared dish and smooth the top. Bake for 25–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool & Serve:

1. Allow to cool in the pan for 10 minutes before slicing. Serve warm with vegan butter or chili!

Nutrition

Calories: 180kcal

Tried this recipe?Let us know how it was!