Corn Bread Vegan Recipe That Tastes Delicious and Easy

Cornbread is a beloved classic in many kitchens, especially in Southern cooking. However, traditional recipes often include eggs and dairy, making them unsuitable for those following a vegan lifestyle.

Luckily, this vegan cornbread recipe offers a delicious, moist, and fluffy alternative that’s entirely plant-based without compromising on flavor or texture. Whether you’re a seasoned vegan or simply experimenting with plant-based cooking, this cornbread is sure to become a staple in your recipe collection.

Its slightly sweet and buttery taste pairs perfectly with soups, stews, or as a snack on its own. Plus, it’s incredibly easy to whip up with pantry staples you probably already have!

This recipe is perfect for cozy family dinners, potlucks, or whenever you crave a warm slice of comfort food. The ingredients are simple, and the instructions straightforward, making it ideal for both beginners and experienced bakers.

As a bonus, this vegan cornbread keeps well for leftovers and can be toasted the next day for an extra crispy treat. So, let’s dive into why you’ll love this recipe and how to make the best vegan cornbread from scratch!

Why You’ll Love This Recipe

This vegan cornbread recipe stands out for several reasons:

• Simple and wholesome ingredients: No weird substitutes or processed products needed.
• Moist and fluffy texture: Thanks to the clever use of plant-based milk and apple cider vinegar, the cornbread rises beautifully without eggs.
• Perfectly balanced flavor: A subtle sweetness combined with the natural corn flavor creates a comforting and versatile bread.
• Quick to prepare: From mixing to baking, you’ll be enjoying fresh cornbread in under an hour.
• Customizable: Add jalapeños, corn kernels, or vegan cheese to suit your taste.

Whether you’re vegan or simply looking for a healthier twist on classic cornbread, this recipe will not disappoint. It’s a great way to impress guests or enjoy a cozy night in.

Ingredients

• 1 cup yellow cornmeal (preferably stone-ground)
• 1 cup all-purpose flour (can substitute with whole wheat for a nuttier flavor)
• 2 tablespoons organic sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil (or melted coconut oil)
• Optional add-ins: 1/2 cup corn kernels, 1 finely chopped jalapeño, or 1/2 cup vegan shredded cheese

Equipment

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• 8×8 inch baking dish or cast-iron skillet
• Oven
• Spatula

Instructions

1. Preheat your oven to 400°F (200°C). Grease your baking dish or skillet lightly with oil to prevent sticking.
2. Mix the wet ingredients: In a small bowl, combine the plant-based milk and apple cider vinegar. Let this sit for 5 minutes to curdle, creating a vegan “buttermilk.”
3. Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly mixed.
4. Add wet ingredients to dry: Pour the vegan buttermilk and vegetable oil into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep the cornbread light and fluffy.
5. Incorporate optional add-ins: If you’re using corn kernels, jalapeños, or vegan cheese, fold them in now.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool slightly before slicing. Serve warm for the best experience.

Tips & Variations

“For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, but be sure to check your baking powder is gluten-free as well.”

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper for a flavorful kick.
• Sweeten it up: Increase sugar slightly or add a tablespoon of maple syrup for a sweeter cornbread perfect for breakfast.
• Cheesy delight: Mix in your favorite vegan cheese for a melty, savory addition.
• Use fresh corn: If available, fresh corn kernels add a juicy pop in every bite.
• Try different plant milks: Oat milk tends to add a bit of natural sweetness, while almond milk keeps it neutral.
• Cast iron skillet bonus: Baking in a well-seasoned cast iron skillet adds a crispy crust that’s hard to beat!

Nutrition Facts

Note: Nutrition facts are approximate and may vary depending on ingredients and portion size.

Serving Suggestions

This vegan cornbread pairs wonderfully with a variety of dishes. Serve it alongside a hearty vegan chili or stew for a comforting meal.

It’s also excellent toasted with a pat of vegan butter or jam for breakfast or a snack.

For a Southern-inspired feast, pair it with collard greens or a flavorful vegan bean soup. You can also crumble it over a salad for a crunchy topping or use it to soak up savory sauces.

The possibilities are endless!

If you enjoy this recipe, you might also love these other plant-based delights: check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for hearty meal inspiration, or try a sweet treat with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For more vegan baking, don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan cornbread recipe is a fantastic introduction to plant-based baking that doesn’t sacrifice taste or texture. It’s simple to make, uses everyday ingredients, and offers endless customization to suit your preferences.

Whether you’re making it for a family dinner, a holiday gathering, or just because you crave some comforting bread, this recipe is a winner.

By replacing traditional dairy and eggs with vegan alternatives, you’re not only making a dish that fits your lifestyle but also enjoying a healthier option with lower cholesterol and saturated fat. The warm, slightly sweet flavor and delightful crumb of this cornbread will quickly make it a favorite in your kitchen.

Give it a try and enjoy the wonderful world of vegan baking today!

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