Sat. Dec 7th, 2019

Easy Vegan Recipes

Eat Vegan – Eat Well

Vegan Cornbread

5 min read

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. 

a stack of vegan cornbread squares on a white plate with more cornbread in the background on a cooling rack

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. 

a stack of vegan cornbread squares with butter on top on a white plate

a stack of vegan cornbread squares with butter on top on a white plate

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. 

a collage of four photos that show the preparation of vegan cornbread

a collage of four photos that show the preparation of vegan cornbread

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. 

cornbread batter in a white bowl with a spoon on a marble countertop

cornbread batter in a white bowl with a spoon on a marble countertop

STEP 3: Add the corn kernels. Stir well. 

vegan cornbread in a glass casserole dish on a marble countertop before baking

vegan cornbread in a glass casserole dish on a marble countertop before baking

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. 

Vegan Cornbread in a glass baking dish on a marble countertop with a white and blue dishcloth

Vegan Cornbread in a glass baking dish on a marble countertop with a white and blue dishcloth

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.

a hand holding a square of vegan cornbread over a white plate with more cornbread and a butter knife on the side

a hand holding a square of vegan cornbread over a white plate with more cornbread and a butter knife on the side

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 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!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a stack of vegan cornbread squares on a white plate with more cornbread in the background on a cooling rack and a butter knife on the side

Vegan Corn Bread

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. 

Print Pin Rate

Course: Side, Snack

Cuisine: American

Keyword: vegan cornbread, vegan cornbread recipe

Prep Time: 5 mins

Cook Time: 25 mins

Servings: 12 servings

Calories: 178kcal

Author: Sina

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. 

Nutrition

Calories: 178kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 372mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3.7% | Vitamin C: 0.3% | Calcium: 5% | Iron: 6.4%

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