You will love this vegan cornbread! It’s super easy to make, soft, moist, and buttery completely without dairy products or eggs! It’s great with chili or just on its own with vegan butter or maple syrup.
I’m not a fan of super sweet cornbread, so my cornbread has just the right amount of sweetness. I also added some corn kernels for extra crunch and flavor!
It’s sooooo delicious and we can’t get enough of it around here!
This Vegan Cornbread Is:
- super easy to make (no mixer required)
- made with only 10 simple and easy to find ingredients
- perfectly sweet
- soft
- moist
- buttery but still 100 % vegan
- crunchy on top
- sooo delicious
What You Need For This Vegan Cornbread:
You don’t need many ingredients for this vegan cornbread recipe. And you can find all of them in any supermarket. No fancy or hard to find ingredients!
You need:
- cornmeal
- all-purpose flour
- unsweetened soy or almond milk
- salt
- baking powder
- baking soda
- brown sugar
- apple cider vinegar
- vegan butter
- corn kernels
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make Vegan Cornbread
The preparation of this vegan cornbread couldn’t be much easier! All you need is a big bowl, a wooden spoon, and a baking dish.
All in all, the cornbread is ready in about half an hour.
STEP 1: Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
STEP 2: Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don’t overmix.
STEP 3: Add the corn kernels. Stir well.
STEP 4: Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
STEP 5: Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
STEP 6: Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!
Recipe Notes:
- If you want you could substitute the all-purpose flour with whole wheat flour. The cornbread will be a bit more crumply this way, but it will still be super delicious.
- I added one cup of corn kernels to the batter because I think it gives the cornbread a nice crunch and flavor. But if you want plain cornbread, just leave it out. You don’t have to change anything else when leaving it out.
- My vegan cornbread is sweet, but not overly sweet. But if you’re not into sweet cornbread, just lower the amount of sugar to have a more savory version.
Vegan Cornbread – FAQS:
Can I Freeze Vegan Cornbread?
Yes, freezing this cornbread works really well. I like to make a bigger batch and freeze it for later to have it with chili or stew.
After baking, make sure to let the cornbread cool down completely. Then just put it in freezer bags or in a freezer container. You can freeze it for up to 3 months.
When you’re ready to eat it, just thaw it in the fridge overnight. Then bake it at 300 °F for about 10-12 minutes.
What is Cornmeal?
Some people get a bit confused when it comes to cornmeal and I totally get that. Is it the same as cornstarch or polenta?
No, cornmeal is not the same. It consists of dried and ground corn. You can usually find it in the baking aisle of your supermarket.
What To Serve This Vegan Cornbread With:
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan cornbread as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Corn Bread
Ingredients
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 1 cup unsweetened soy or almond milk
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 cup melted vegan butter
- 1 cup corn kernels
Instructions
- Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
- Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't overmix.
- Add the corn kernels. Stir well.
- Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
- Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
- Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!
Notes
- If you want you could substitute the all-purpose flour with whole wheat flour. The cornbread will be a bit more crumply this way, but it will still be super delicious.
- I added one cup of corn kernels to the batter because I think it gives the cornbread a nice crunch and flavor. But if you want plain cornbread, just leave it out. You don't have to change anything else when leaving it out.
- My vegan cornbread is sweet, but not overly sweet. But if you're not into sweet cornbread, just lower the amount of sugar to have a more savory version.
I ran across your recipe but had to modify with what I had on hand. I substituted palm sugar for the brown sugar, coconut oil for the vegan butter and gluten free cup 4 cup flour for the all purpose flour and it came out delicious. Thanks for sharing your recipe. I’ve never used corn in my cornbread recipes before and it is a nice touch. Even my non vegan daughter loved it. This is now my go to recipe :)
Delicious! My vegan son said it had been years since he’s had cornbread, so I’m glad I found your recipe.