Vegan Cornbread

5 from 2 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Sides

Cuisine: All, American

Servings:

Calories: 296kcal

Author: Richard Makin

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

Metric - US Customary

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!

Notes

Note: fine cornmeal isn’t the same thing as cornstarch. It’s closer to fine polenta, but slightly yellower in colour.

Nutrition