Irresistible Vegan Cornbread

Plate of Vegan Cornbread squares topped with vegan butter and maple syrup.

4.91 from 10 votes

Moist, buttery and just a bit 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.

Prep Time10

Cook Time20

Total Time30

Course: Side

Cuisine: American

Servings:

Calories: 186kcal

Author: Alissa Saenz

Ingredients

1 cup unflavored non-dairy milk
⅓ cup vegetable oil (or your favorite baking oil)
¼ cup maple syrup
2 tablespoons ground flaxseed
1 ¼ cup all-purpose flour
1 cup yellow cornmeal
⅓ cup organic granulated sugar
4 teaspoons baking powder
¾ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 425°F.
Lightly oil a 9 x 9 inch baking dish. (see Note)
In a small bowl or liquid measuring cup, stir together the milk, oil, maple syrup, and flaxseed.
In a large mixing bowl, whisk together the flour, cornmeal, 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.
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.

Notes

Alternatively, you can bake your cornbread in 9 or 10 inch round cake pan or cast iron skillet.

Nutrition