Moist, buttery and perfectly sweet, this vegan cornbread is a perfect side dish at cookouts, with a bowl of chili, or on its own! It’s also super easy to make and can be ready in about 30 minutes.
This one passed the ultimate test. I brought my latest batch to 4th of July cookout last week, sliced it up and snuck it into the bread basket without letting anyone know that it was vegan or even that I was the one who made it. A few minutes later everyone was going on about how awesome the cornbread was. They didn’t even know it was vegan. Score!
So I think it’s safe to say this stuff was some pretty damn good vegan cornbread. My husband and I ate previous batches at home and loved it too. I think it’s going to be my new go-to bread for soup night.
And the best part: it’s super easy to make!
How to Make Vegan Cornbread
First, gather a baking dish, or if you like, an oven-safe skillet (which is my preference). Give your baking vessel a light coating of oil and preheat the oven.
Next, mix your liquid ingredients together in a small bowl or liquid measuring cup. You’ll need non-dairy milk, oil (I used olive, but you can use your favorite baking oil if you choose), and maple syrup. You’ll also be mixing some ground flaxseeds in here. They’ll gel as they sit in the liquid and act as an egg substitute in your cornbread batter.
Now stir your dry ingredients together in a large mixing bowl. You’ll be using flour, cornmeal, baking powder, brown sugar, and salt.
Make a well in the center of your dry ingredient mixture and pour in the liquid. Mix everything just until blended.
Transfer the batter to your baking vessel and bake your cornbread until lightly browned and set in the center.
It’s awesome plain, but feel free to go crazy with the vegan butter and maple syrup if you’d like!
FAQ & Vegan Cornbread Making Tips
- This vegan cornbread is best served right away, but the leftovers will keep in a sealed container at room temperature for about 3 days. It can also be frozen for later!
- Can this recipe be made gluten-free? I’m honestly not sure, but I think an all-purpose gluten-free blend such as Bob’s Red Mill or King Arthur flour’s would work best if you give it a try!
- Can this recipe be made without oil? Again, I’m not sure, but I think substituting applesauce would be your best bet.
- Feel free to substitute white cornmeal for yellow. The only difference in your cornbread will be the color!
- What the heck is cornmeal? Is it corn flour? Corn starch? Grits? Polenta? I get this question occasionally, because a few of these products go by different names in different countries. The cornmeal we use for cornbread is made from dried, ground up corn. It’s similar to grits or polenta, but finer. Cornstarch (in some places known as cornflour), is just the starch (everything else is removed), so don’t use that. Here is an example of the type of cornmeal you might use in this recipe.
- Cornbread is great with mix-ins! Try adding a cup of fresh corn kernels, some fresh scallions, or jalapeño slices!
- What can I serve my cornbread with? It’s awesome along anything barbecue. Try it with my tempeh ribs. It’s also great with hearty soups, like my black bean soup, or chilis like my tofu chili.
- Can this be made into muffins? Probably, but you’d be better off just following my recipe for vegan corn muffins.
- My cornbread didn’t rise. Why not? Usually this means your baking powder is old. Test it by sprinkling a bit in a glass of water. It should fizz. If it doesn’t, throw it out and replace it.
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Vegan Cornbread
Moist, buttery and perfectly sweet, this vegan cornbread is a perfect side dish at cookouts, with a bowl of chili, or on its own! It's also super easy to make and can be ready in about 30 minutes.
Ingredients
- 3/4 cup unflavored non-dairy milk
- 1/3 cup olive oil (or your favorite baking oil)
- 1/4 cup maple syrup
- 2 tablespoons ground flaxseed
- 1 1/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup brown sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
Instructions
Preheat the oven to 425°F.
Lightly oil a 10-inch cast iron skillet or a 9 x 9 inch baking dish.
In a small bowl or liquid measuring cup, stir together the milk, oil, maple syrup, and flaxseed.
In a large mixing bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt.
Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
Stir the ingredients together just until fully blended.
Pour the batter into the prepared baking dish or skillet.
Bake until lightly browned on top and a toothpick inserted into the center comes out clean, about 20 minutes.
Transfer the pan to a cooling rack and allow it to cool for a bit. before slicing and serving.
Omg this cornbread goes sooooo hard. I’ve been vegan for a year and enjoy any kind of beans with brown rice and THIS takes it to the next level.
At first I thought you meant that it came out too hard, and I was like, “OH NO! What Happened!” I’m so glad you enjoyed it!! Thanks Alicia!
I made this cornbread for New Years dinner and everyone went back for seconds. I don’t think they knew it was vegan! They are still talking about it.
That’s awesome! I’m so glad it was a hit! Thanks Chrissy!
Hello! How much does the portion size weighs? :D It was delicious!
hi, I’m preparing this right now, I have a couple of questions…;) would you adjust the brown sugar if you were going to make a jalapeño cornbread? also I’m thinking about adding CHAO CHEESE to the mix. I will let you know how it turns out
You could probably cut back on the sugar for jalapeno cornbread. I’m thinking cut it by about half, but it’s really a matter of personal preference – I think a little bit of sweetness would go nicely with jalapeno. I’d love to hear how it turns out!