Vegan Cornbread Recipe With Corn That’s Easy and Delicious

If you’re searching for the perfect vegan cornbread recipe that’s moist, flavorful, and packed with the natural sweetness of fresh corn, you’ve come to the right place! This vegan cornbread with corn is a delightful twist on a classic Southern favorite, made entirely without eggs, dairy, or any animal products.

It’s ideal for those following a plant-based lifestyle or anyone looking to enjoy a wholesome, comforting side dish with a tender crumb and a slightly sweet, corn-forward flavor.

The addition of whole corn kernels gives this cornbread a wonderful texture and bursts of juicy sweetness, balancing the savory notes with a fresh, summery feel. Whether you’re pairing it with chili, soups, or enjoying it on its own with a slather of vegan butter, this recipe is sure to become a staple in your kitchen.

Ready to bake a batch of golden, fluffy vegan cornbread that everyone will love? Let’s dive in!

Why You’ll Love This Recipe

This vegan cornbread recipe is a crowd-pleaser for many reasons. First, it uses simple, wholesome ingredients you probably already have in your pantry, making it easy to whip up on a whim.

Second, the use of coconut oil and plant-based milk ensures a moist, tender crumb without any dairy.

But the real magic comes from the fresh or canned corn kernels folded into the batter, adding delightful bursts of sweet, juicy flavor and a comforting texture. Plus, it’s naturally free from eggs and dairy, making it suitable for vegans, those with allergies, or anyone looking to eat more plant-based meals.

This cornbread also bakes up beautifully golden and has a slightly crisp top that contrasts perfectly with the soft interior. It pairs wonderfully with hearty stews or a fresh green salad.

You’ll love how versatile, easy, and delicious it is!

Ingredients

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
• 1/4 cup melted coconut oil (or any neutral vegetable oil)
• 2 tablespoons maple syrup (adds subtle sweetness)
• 1 tablespoon apple cider vinegar (helps with leavening)
• 1 cup fresh or canned corn kernels (drained if canned)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or fork
• Rubber spatula or wooden spoon
• 8×8 inch baking pan or a similar size cast-iron skillet
• Oven mitts
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Grease your baking pan or cast-iron skillet lightly with coconut oil or vegan butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, combine the plant-based milk, melted coconut oil, maple syrup, and apple cider vinegar. Whisk until fully mixed.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to keep the cornbread tender.
5. Fold in the corn kernels, distributing them evenly throughout the batter.
6. Pour the batter into your prepared baking pan or skillet, spreading it out evenly with the spatula.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow the cornbread to cool in the pan for at least 10 minutes.
9. Slice and serve warm, ideally with vegan butter or your favorite plant-based spread.

Tips & Variations

For an extra moist cornbread, try adding 1/4 cup unsweetened applesauce to the wet ingredients. It adds natural sweetness and keeps the texture soft.

You can enhance the flavor by mixing in some diced jalapeños or chopped green onions for a spicy kick.

If you prefer a gluten-free version, simply swap the all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free.

For a savory version, omit the maple syrup and add 1/2 teaspoon smoked paprika or cumin. You can also sprinkle vegan cheese on top before baking for a melty finish.

Using a cast-iron skillet adds a nice crispy crust to your cornbread, but an 8×8 inch baking pan works just as well.

Nutrition Facts

Serving Suggestions

This vegan cornbread pairs beautifully with a variety of dishes. Try serving it alongside a hearty bowl of chili or your favorite vegan stew for a comforting meal.

It also complements fresh, crisp salads or roasted vegetables perfectly.

For a traditional Southern twist, serve with vegan butter and a drizzle of maple syrup or agave nectar. If you’re hosting a gathering, cut the cornbread into small squares and offer it with vegan dips like a Lipton Vegetable Dip or a creamy Vegan Bechamel Sauce.

Leftover cornbread can be toasted the next day and used as a base for vegan breakfast scrambles or as a side for BBQ dishes. For more plant-based bread ideas, check out this Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan cornbread with corn is a delicious and easy-to-make treat that brings together the best of sweet and savory flavors. It’s a perfect example of how plant-based cooking can be both simple and satisfying without sacrificing taste or texture.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your routine, this recipe is a great addition to your culinary repertoire. The fresh corn kernels provide bursts of sweetness and texture, while the tender crumb and golden crust make every bite irresistible.

Give this recipe a try, and don’t forget to explore other amazing vegan dishes like the Peruvian Vegetable Recipes for Flavorful Healthy Meals or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to keep your menu exciting and vibrant.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Cornbread with Corn”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan cornbread made with fresh corn kernels. Perfect as a side for any meal or enjoyed on its own.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“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 cup fresh or frozen corn kernels”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk almond milk, oil, vinegar, and vanilla.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Fold in corn kernels gently.”}, {“@type”: “HowToStep”, “text”: “Pour batter into a greased 8-inch square baking pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until golden and a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “190 kcal”, “proteinContent”: “4 g”, “fatContent”: “7 g”, “carbohydrateContent”: “28 g”}}