This easy Vegan Cornbread recipe is perfectly moist, deliciously buttery, and made with simple ingredients! It's sweet and won't fall apart when you slice it!
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This Vegan Cornbread is the go-to side dish when you need something quick, tasty, and super comforting. It’s got that perfect golden-brown crust, a soft and slightly crumbly inside, and just the right amount of sweetness to balance the savoury flavour of the cornmeal. The texture is spot on – not too dense, not too dry – and it makes the perfect side for all your favourite soups, stews, and especially vegan chilli. Trust me, once you make this, it’s gonna be your new favourite cornbread recipe. I mean, who doesn’t want warm, buttery, golden Vegan Cornbread fresh outta the oven?
I’ve made loads of cornbreads in my time, from the classic Southern cornbread (no sugar, no fuss) to sweet cornbread packed with add-ins. But this recipe is the best vegan cornbread recipe I’ve ever come up with. It all started when I was hosting a vegan Thanksgiving (yes, that’s a thing!), and I wanted something to impress the non-vegan crowd without breaking a sweat. I wanted an easy vegan cornbread recipe that delivered on both flavour and texture. After a few experiments (including one incident with way too much baking soda), I finally cracked it. Now it’s a regular at my Thanksgiving table and beyond – the perfect side dish for any cosy meal.
Difficulty Level 🥑
Honestly, this one’s a piece of cake... or cornbread, I should say! I’d give it a solid one avocado 🥑 for difficulty, which is basically my way of saying, “Even if you’re half asleep, you can pull this off." And if you're making it for the holidays, you might well be a bit overwhelmed with side dishes, so this easy peasy fella won't demand much of your attention. There’s no faffing around with complicated techniques or equipment. You literally mix your dry ingredients, stir in your wet ingredients, and whack it in the oven. The only real challenge here is not eating the entire thing straight from the pan (guilty). Whether you’re new to vegan baking or a seasoned pro, this recipe’s gonna be your new favourite cornbread recipe for sure.
Ingredients You’ll Need
So, what’s in this golden beauty? Here’s the rundown of ingredients you’ll need. And remember, if you’re in a rush, the full recipe is listed at the bottom in the handy recipe card.
- Fine cornmeal: The hero of this cornbread. Make sure it’s fine, not coarse, for the best texture. This gives the cornbread its signature flavour and slightly crumbly bite.
- Plain flour (also known as all purpose flour): This gives structure to the cornbread, so it holds together nicely without being too crumbly. Sub for gluten free flour if you like!
- Baking powder: Essential for that perfect rise. No one wants flat cornbread!
- Salt: A pinch of salt enhances the buttery flavour and brings out all the goodness of the cornmeal.
- Sugar: I like to use granulated sugar, but brown sugar or coconut sugar work too. It adds a subtle sweetness that balances the savoury notes.
- Maple syrup: This gives the cornbread its delicious hint of sweetness and keeps it moist. You can swap it for agave syrup if that’s what you’ve got.
- Plant milk: I use unsweetened soy milk at room temperature, which when mixed with the vinegar, makes a fab vegan buttermilk substitute. But any plant milk works!
- Apple cider vinegar: This is mixed with the plant milk to create that lovely tangy vegan buttermilk mix, which helps with the rise and gives a light, fluffy texture.
- Melted vegan butter: For richness and that classic buttery flavour. You can use olive oil or vegetable oil if you prefer, but trust me, vegan butter’s where it’s at.
And that’s it! Simple ingredients, but they come together to make the best vegan cornbread recipe you’ve ever had.
How to Make This Recipe
Making this cornbread is a breeze. Here’s how it’s done in four simple steps:
- Prepare your vegan buttermilk: Mix your plant milk and apple cider vinegar in a small bowl and let it sit for 5 minutes. This creates a vegan buttermilk mix that gives the cornbread a fluffy texture.
- Mix the dry ingredients: In a large bowl, whisk together the fine cornmeal, plain flour, baking powder, and salt. Set aside.
- Combine wet and dry ingredients: In a separate bowl, mix together the melted vegan butter, maple syrup, and that vegan buttermilk. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix – you want that perfect cornbread texture!
- Bake: Pour the cornbread batter into a greased baking dish or a trusty cast iron skillet (you know I love a good cast-iron skillet for that crispy edge). Bake at 200°C (390°F) for 20-25 minutes, until it’s beautifully golden brown and a toothpick comes out clean. Let it cool on a wire rack for a few minutes before slicing. Easy peasy.
How to Customise Vegan Cornbread
One of the best things about this recipe is how versatile it is. Here are a few ways to customise it:
- Make it spicy: Add some chopped jalapeños or a dash of cayenne to the batter for a spicy kick.
- Sweeter cornbread: If you prefer a sweeter cornbread, add an extra tablespoon of maple syrup or use brown sugar.
- Cheesy Vegan Cornbread: Stir in some shredded vegan cheese for a cheesy, savoury twist.
- Cornbread Muffins: Pour the batter into a muffin tin instead of a baking pan for perfect little cornbread muffins – great for grab-and-go breakfasts!
How to Serve This Recipe
Vegan Cornbread is such a versatile side dish. Here are a few of my favourite School Night Vegan recipes to serve alongside it:
- Vegan Mushroom Gravy - ideal for keeping things super moist and super flavoursome.
- Vegan Green Bean Casserole - gotta get those veggies!
- Pumpkin Mac and Cheese - keeping everything in that fall vibe! A nice twist on the classic!
- Roasted Sweet Potatoes - with sweet/salty maple butter!
- Homemade Vegan Butter - What can I say! Obvs an essential!
Got Leftovers?
If you’re lucky enough to have leftover cornbread, store it in an airtight container at room temperature for up to two days. You can also freeze it for up to a month. When reheating, you can pop it in the microwave for 20 seconds or warm it in the oven at 180°C (350°F) for 5-10 minutes. Leftover cornbread also makes amazing croutons or stuffing – just cube it, toast it in the oven, and boom! Instant stuffing.
Vegan Cornbread FAQs
Absolutely! Just swap the plain flour for a good gluten-free blend.
Yep! Just make sure it’s unsweetened. Oat milk or unsweetened almond milk work great.
Fine cornmeal is ground more finely and gives a smoother texture. Yellow cornmeal has a slightly coarser grind, which works too but gives a more rustic texture.
Totally! Just use a regular baking dish – it’ll still be delicious.
Cube the leftover cornbread and let it dry out slightly. Then use it to make stuffing for your next vegan feast!
So there you have it – an easy vegan cornbread recipe that’s perfect for any occasion. Whether you’re serving it up at your next family dinner or just making it for a cosy night in, this cornbread is bound to be a hit. If you make this recipe, don’t forget to tag @schoolnightvegan on Instagram – I’d love to see how yours turns out! And while you’re at it, make sure to follow me on Substack for more easy vegan recipes.
Enjoy, and happy baking!
Vegan Cornbread
Equipment
- Large bowl
- small bowl
- Baking pan or cast iron skillet
- Parchment paper
- Wire rack
Ingredients
- 240 ml plant milk unsweetened and unflavoured, at room temperature
- 2 teaspoon apple cider vinegar or sub for lemon juice
- 165 g fine cornmeal see note below
- 165 g plain flour aka all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 80 g granulated sugar or sub for brown sugar or coconut sugar
- 2.5 tablespoon maple syrup or agave syrup
- 80 g melted vegan butter or sub for vegetable oil, sunflower oil or olive oil
Instructions
- Preheat your oven to 200°C (390°F) and grease an 8-inch square baking pan. Alternatively, use a greased cast iron skillet.
- In a small bowl, mix the plant milk with the apple cider vinegar and let it sit for 5 minutes to create a buttermilk-like mixture.240 ml plant milk, 2 teaspoon apple cider vinegar or sub for lemon juice
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt and sugar.165 g fine cornmeal, 165 g plain flour, 2 teaspoon baking powder, ½ teaspoon salt, 80 g granulated sugar
- In a separate bowl, combine the maple syrup, melted vegan butter, and the plant milk-vinegar mixture.2.5 tablespoon maple syrup, 80 g melted vegan butter
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
- Transfer the batter to the prepared baking pan and spread it evenly.
- Bake for 20–25 minutes or until a toothpick inserted into the centre comes out clean.
- Let the cornbread cool in the pan for 10 minutes before serving.
- Store any leftovers in an airtight container for up to 2 days or freeze for up to a month. Alternatively, slice into cubes and use to make stuffing!
Sheri
This recipe makes delicious cornbread! Thank you so much!
Kaylan
I’m from Tennessee and this had my mama wanting the recipe