This is The Best Vegan Cornbread: moist, fluffy, and tender. This easy recipe with only 10 ingredients and one bowl is a perfect holiday table addition and ideal for pairing with chilis, soups, and stews.
This timeless classic is the perfect side dish for your Thanksgiving or Christmas table, infusing warm, comforting flavors that evoke cherished holiday memories with every bite.
On the other hand, it's also an everyday delight. I often serve it with Vegan Butter or alongside Vegan Chili, and it pairs beautifully with soups and stews. So versatile and perfect for any occasion!
Looking for more tasty vegan Thanksgiving recipes? Be sure to check out my Vegan Gravy, Vegan Mashed Potatoes, and Vegan Meatloaf. You won't be disappointed!
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🌟 Why you'll love this recipe
- Moist and Fluffy Perfection: This vegan cornbread is incredibly moist, achieving the ideal fluffy texture that's hard to resist.
- Easy One-Bowl Prep: With just one bowl and 10 simple ingredients, it's hassle-free to make, saving you time and cleanup.
- Versatile for Any Occasion: Whether it's a holiday feast or a casual weeknight dinner, this vegan cornbread is a versatile side dish that pairs perfectly with various dishes.
- Balanced Sweetness: It strikes the right balance of sweetness without being overly sugary, allowing you to customize it to your taste.
- Nostalgic Comfort: Its warm and comforting flavors bring a touch of nostalgia to your meals, making every bite a cherished memory.
🧾 Ingredient notes
All-Purpose Flour: If you're looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend.
Brands like Bob's Red Mill offer excellent gluten-free flour options that work well in most recipes. Just ensure it's a 1:1 substitution ratio.
Yellow Cornmeal: Also known as polenta in some parts of the world, can be easily substituted with regular cornmeal or even corn flour if needed.
The flavor and texture will remain quite similar, making it a versatile swap in various corn-based recipes.
Granulated or Brown Sugar: They can be interchanged with other sweeteners like coconut sugar, cane sugar, or even maple syrup for a unique flavor twist.
Just be sure to check that the sugar you choose is vegan-friendly, as some sugars may be processed using bone char.
Vegan Butter or Canola Oil: When it comes to choosing between vegan butter or canola oil, both work well in this recipe.
Vegan butter offers a taste that's closer to the classic version, providing excellent results.
However, if you prefer a neutral flavor, opt for canola oil or any other neutral-tasting oil for equally delicious and moist vegan cornbread.
Unsweetened Non-Dairy Milk: Soy Milk is a favorite choice for many due to its creamy consistency, but feel free to use any unsweetened non-dairy milk you prefer.
Almond Milk, Oat Milk, or Coconut Milk are excellent alternatives. Just remember to opt for unsweetened varieties to maintain the right balance of sweetness in the recipe.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Savory Herb Cornbread: Mix 1-2 teaspoons each of fresh rosemary and thyme, along with 1-2 tablespoons of fresh chives into the batter for a savory kick.
- Jalapeño and Cheddar Cornbread: Add 2-3 tablespoons of diced jalapeños and ½ to ¾ cup (50-75 grams) of vegan cheddar cheese to the batter for a spicy, cheesy twist.
- Maple-Pecan Cornbread: Mix in approximately ½ to ¾ cup (60-90 grams) of chopped pecans and a drizzle of maple syrup into the batter for a sweet and nutty flavor.
- Cranberry-Orange Cornbread: Fold in approximately ½ to ¾ cup (75-115 grams) of dried cranberries and the zest of one orange into the cornbread batter for a fruity and zesty variation.
- Vegan Cornbread Muffins: Instead of baking in a dish, pour the batter into muffin tins to make individual cornbread muffins. They're great for portion control and serving at gatherings.
🔪 Instructions
Step 1. Preheat the oven to 400°F (200°C) and prepare the flax eggs by combining the ground flaxseed with water. Allow the mixture to rest at room temperature for a minimum of 5 minutes.
Step 2. Prepare the vegan buttermilk by combining 1 cup (240 milliliters) of milk with vinegar. Allow the mixture to sit at room temperature for at least 5 minutes, during which time the milk will thicken and curdle.
Step 3. In a large bowl, combine the dry ingredients (all-purpose flour, yellow cornmeal, sugar, salt, baking soda, and baking powder). Whisk until thoroughly blended.
Step 4. Add the liquid ingredients (melted vegan butter or oil, flax eggs, vegan buttermilk, and remaining milk) to the bowl. Whisk until well mixed.
Step 5. Pour the batter into a greased 8x8 inch (20x20 cm) baking dish, using vegan butter, coconut oil, or any other oil for greasing.
Step 6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
💭 Expert tips
- Handle with Care: Avoid over-mixing the batter. Combine ingredients just until well mixed. Overmixing can make cornbread tough or gummy. Aim for tender and fluffy results.
- Cornmeal Variety: Use your preferred type of cornmeal: yellow, white, fine, medium, or stone-ground. Each adds its unique texture and flavor to the cornbread.
- Grease It Well: Ensure thorough greasing of your baking dish to prevent sticking. This step is essential for easy removal and presentation of your delicious cornbread.
- Rest for Moisture: If you have extra time, let the batter sit for at least 10 minutes (while preheating the oven). This hydration period enhances moisture and tenderness.
- Cool Gradually: After baking, let it cool in the dish for 10 minutes. This is crucial as the center may still be slightly soft, and cooling in the dish ensures even cooking.
❓Recipe FAQs
It can be stored at room temperature for about 1 to 2 days when covered.
For longer storage, refrigerate it in an airtight container for up to 4 to 5 days, but be aware it may become slightly dry.
To extend its shelf life further, freeze it wrapped for up to 2 to 3 months.
Thaw in the refrigerator before reheating to enjoy its moistness and flavor. Always check for signs of spoilage before consuming.
Yes, you can freeze it, just wrap the vegan cornbread tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also place it in an airtight container.
Be sure to label it with the date for reference. Properly stored, vegan cornbread can be frozen for up to 2 to 3 months.
When you're ready to enjoy it, allow it to thaw in the refrigerator overnight before reheating to enjoy its moisture and flavor.
Reheating it is simple. Here are a few methods you can use:
Oven Method: The preferred method is to preheat the oven to 350°F (180°C), place slices on a baking sheet, cover with foil, and heat for 10-15 minutes until warmed through.
Microwave Method: For a quick option, use the microwave. Place cornbread on a microwave-safe plate, cover with a damp paper towel or lid and heat in 20-30 second intervals.
Skillet Method: For a crispier crust, reheat slices in a non-stick skillet over medium-low heat with vegan butter or oil. Warm on each side for a few minutes until slightly crispy and heated through.
For a crunchier crust, try baking it in a 9-inch greased cast-iron skillet (about 23 cm). Just follow the recipe card directions, but use a skillet instead of a baking dish.
Cook at the same temperature for 20-25 minutes or until golden brown and a toothpick comes out clean.
Absolutely! Just transfer the batter to a lined or greased standard muffin pan and bake at the same temperature for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
🥧 Other delicious vegan Thanksgiving recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The Best Vegan Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated or brown sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup melted vegan butter or canola oil
- 2 flax eggs, 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 and ⅓ cups unsweetened non-dairy milk, divided, I used soy milk
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the flax eggs by combining the ground flaxseed with water. Allow the mixture to rest at room temperature for a minimum of 5 minutes.
- Prepare the vegan buttermilk by combining 1 cup (240 milliliters) of milk with vinegar. Allow the mixture to sit at room temperature for at least 5 minutes, during which time the milk will thicken and curdle.
- In a large bowl, combine the dry ingredients (all-purpose flour, yellow cornmeal, sugar, salt, baking soda, and baking powder). Whisk until thoroughly blended.
- Add the liquid ingredients (melted vegan butter or oil, flax eggs, vegan buttermilk, and remaining milk) to the bowl. Whisk until well mixed.
- Pour the batter into a greased 8x8 inch (20x20 cm) baking dish, using vegan butter, coconut oil, or any other oil for greasing.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let it cool slightly before slicing and serving.
Video
Notes
- Handle with Care: Avoid over-mixing the batter. Combine ingredients just until well mixed. Overmixing can make cornbread tough or gummy. Aim for tender and fluffy results.
- Cornmeal Variety: Use your preferred type of cornmeal: yellow, white, fine, medium, or stone-ground. Each adds its unique texture and flavor to the cornbread.
- Grease It Well: Ensure thorough greasing of your baking dish to prevent sticking. This step is essential for easy removal and presentation of your delicious cornbread.
- Rest for Moisture: If you have extra time, let the batter sit for at least 10 minutes (while preheating the oven). This hydration period enhances moisture and tenderness.
- Cool Gradually: After baking, let it cool in the dish for 10 minutes. This is crucial as the center may still be slightly soft, and cooling in the dish ensures even cooking.
Neil says
Made with polenta.
Iosune Robles says
Sounds so good 🙂
David says
My omni cousin from Tennessee says this may be the best cornbread she's ever had, so I'll just let that speak for the quality of the recipe. It's fantastic, thank you!
Iosune Robles says
Hi David! I'm so glad you liked it 🙂
Nunya says
This is SO delicious!!!
I did use applesauce instead of oil and it came out great! Thanks so much for this. I am from Louisiana and cornbread is serious business here!😊
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Tricia says
My husband (and I) absolutely love this recipe. We are recently plant based and he is having a hard time dealing with the fact that he "can't/shouldn't" eat his favorite foods. However, he is putting forth an amazing effort. He is a hard sell for sure. But, he absolutely LOVES this cornbread. He raves about it and says it is the best he has ever eaten - and we are from the deep south! You are my go-to recipe girl. Thank you so much!
Iosune Robles says
So glad our recipes help you and your husband to eat plant-based 🙂
Angela says
Iosune I think that you are quite brilliant and fabulous with all the recipes that you invent and post - thank you : ) I'm not very clever in the kitchen - I'd rather be in the garden growing things : ) and that's a bit hit and miss at times.
What will you eat at Christmas?
Iosune says
Hi Angela! Thank YOU for your kind words 😉 Have a nice day!