Nothing quite beats the warm, comforting aroma of freshly baked cornbread wafting through your kitchen. This easy vegan cornbread recipe is a delightful twist on a classic favorite, perfect for anyone craving a soft, moist, and slightly sweet bread that’s completely plant-based.
Whether you’re a seasoned vegan or just exploring meat-free options, this recipe promises simplicity without sacrificing flavor. It’s perfect as a side for chili, soups, or just enjoyed on its own with a drizzle of vegan butter or jam.
With just a handful of pantry staples, you can whip up this cornbread in under 40 minutes, making it an ideal choice for busy weeknights or last-minute gatherings. Plus, it’s naturally dairy-free and egg-free, so everyone at the table can indulge without a second thought.
Stay tuned for tips on how to customize it with your favorite add-ins and pairing ideas to elevate your meal experience!
Why You’ll Love This Recipe
This vegan cornbread recipe is a crowd-pleaser for several reasons. First, it’s incredibly easy to make, requiring minimal ingredients and no fancy equipment.
The texture is perfectly tender and moist, with a golden crust that offers just the right amount of crunch.
Secondly, it’s completely versatile. You can enjoy it sweet or savory, plain or loaded with corn kernels, jalapeños, or vegan cheese.
It’s a great base recipe to experiment with, making it ideal for both novice and experienced bakers alike.
Lastly, it’s healthier than traditional cornbread recipes since it omits butter and eggs without compromising on richness or flavor. This makes it a fantastic option for those following a vegan lifestyle or anyone looking to reduce animal products in their diet.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow cornmeal | 1 cup | Stone-ground preferred for texture |
| All-purpose flour | 3/4 cup | Can substitute with whole wheat flour |
| Baking powder | 1 tablespoon | Ensures fluffiness |
| Baking soda | 1/2 teaspoon | For rise and texture |
| Granulated sugar | 2 tablespoons | Can adjust to taste or use coconut sugar |
| Salt | 1/2 teaspoon | Balances sweetness |
| Unsweetened plant-based milk | 1 cup | Almond, soy, oat, or your favorite |
| Apple cider vinegar | 1 tablespoon | Activates baking soda for rise |
| Vegetable oil | 1/4 cup | Can substitute with melted coconut oil or avocado oil |
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or spoon for mixing
- 9-inch square baking pan or similar size
- Oven
- Cooling rack (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease your baking pan with oil or line it with parchment paper for easy removal.
- In a large bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt. Whisk them together to ensure they’re evenly mixed.
- In a separate medium bowl, mix the wet ingredients: plant-based milk, apple cider vinegar, and vegetable oil. Let this sit for 2-3 minutes to allow the vinegar to curdle the milk slightly, which acts as a vegan buttermilk.
- Pour the wet ingredients into the dry mixture. Stir gently but thoroughly until just combined. Be careful not to overmix; the batter should be thick but pourable.
- Transfer the batter into your prepared baking pan. Use a spatula to smooth the top evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for about 10 minutes before slicing. For best texture, serve warm or at room temperature.
Tips & Variations
“For an extra burst of flavor, try folding in 1/2 cup of fresh or frozen corn kernels, diced jalapeños for heat, or vegan shredded cheese before baking.”
Here are some ideas to customize your cornbread:
- Add herbs: Chopped fresh rosemary, thyme, or chives complement the cornbread nicely.
- Make it spicy: Add finely diced jalapeños or a pinch of cayenne pepper to the batter.
- Swap out the oil: Use melted coconut oil for a subtle coconut flavor or olive oil for a more savory bread.
- Sweet variations: Increase sugar to 1/4 cup and add a teaspoon of vanilla extract for a sweeter cornbread perfect for breakfast or dessert.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
For more vegan baking ideas, check out our Vegan Bread Maker Recipe for Soft and Delicious Loaves or try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for versatile homemade bread options.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180 | 9% |
| Carbohydrates | 28g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | — |
| Sodium | 220mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
Vegan cornbread pairs wonderfully with a variety of dishes. It’s a classic accompaniment to hearty bean chili or a smoky vegan barbecue plate.
Try serving it alongside a warm bowl of soup or stew for a comforting, filling meal.
For a Southern-style feast, add vegan butter and a drizzle of maple syrup or agave nectar. If you want to keep it savory, spread with mashed avocado or vegan cream cheese and sprinkle with fresh herbs.
Don’t forget to explore other vegan meal ideas like the Vegan Slow Cooker Recipe for Easy, Delicious Meals for simple main courses or the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for vibrant sides and mains to complete your menu.
Conclusion
This easy vegan cornbread recipe is a must-have staple for anyone wanting a quick, delicious, and wholesome bread option without any animal products. Its simplicity and versatility make it perfect for a wide range of occasions—from cozy family dinners to potlucks and holiday spreads.
With just a few pantry ingredients, you get a tender crumb, a slightly sweet flavor, and a golden crust that is sure to please everyone.
Whether you enjoy it plain, loaded with add-ins, or alongside your favorite vegan soups and stews, this cornbread will quickly become a go-to in your kitchen. Don’t hesitate to get creative and put your personal stamp on this classic recipe.
And if you’re hungry for more easy and tasty vegan ideas, be sure to explore our other recipes linked above. Happy baking!
📖 Recipe Card: Easy Vegan Cornbread Recipe
Description: A simple and quick vegan cornbread that's moist and flavorful. Perfect as a side for any meal or as a snack.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1/2 cup canned corn kernels (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine almond milk, vegetable oil, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in corn kernels if using.
- Pour batter into a greased 8-inch square baking pan.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Let cool slightly before serving.
Nutrition: Calories: 180 | Protein: 3g | Fat: 7g | Carbs: 27g
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