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vegan cornbread recipe

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
Cook Time 25 minutes
Servings: 9 Slices
Course: Side Dish
Cuisine: American, Vegan
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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
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