Vegan cornbread, so soft, moist and fluffy, perfect for serving with soups, stews, and chilies! It only requires 1 bowl and is made in 35 minutes!
I’ve been wanting to share a vegan cornbread recipe with you guys for ages, so as Thanksgiving is just around the corner, here you have it!
Cornbread is a classic and the perfect side dish for any Thanksgiving main dish. However, I also enjoy it for breakfast sometimes (it’s so good with vegan butter and jam) or even by itself because it’s SO GOOD!
Depending on what part of America you are from, you may prefer your cornbread with or without sugar. I’ve tried both types and I prefer the sweet version, but it’s up to you.
Making a vegan version of the traditional cornbread is super easy. There are vegan alternatives for pretty much anything, like vegan butter or oil, flax eggs, vegan buttermilk, plant milk, and sugar or maple syrup.
Warm cornbread is amazing, but it’s also really delicious at room temperature. If you have leftovers and prefer your cornbread hot, just bake it for 5-10 minutes. Nevertheless, you can also reheat it using your microwave, a toaster, a griller or even a skillet.
How to make vegan cornbread – Step by step
- Preheat the oven to 400ºF or 200ºC.
- Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal or polenta, sugar, salt, baking soda, and baking powder). Stir until well combined (photo 1).
- Add the liquid ingredients to the bowl (melted vegan butter or oil, flax eggs, vegan buttermilk, and plant milk). Stir again until well mixed (photo 2).
- Pour the batter into a greased 8×8 in (20×20 cm) baking dish (photo 3).
- Bake for about 25 minutes or until golden brown and a toothpick comes out clean. Remove from the oven and allow to slightly cool before slicing and serving (photo 4).
Pro tips
- Feel free to use whole wheat flour or any other flour you want. Keep in mind you may need to add more or less milk.
- Cornbread is usually made with yellow cornmeal, but polenta is also a good choice.
- Any sweetener will do. If you use a liquid one, you’ll probably need to add less milk.
- I think vegan butter is the best choice to make this recipe, but coconut oil or any other oil you have on hand is okay. Extra virgin olive oil has a really strong flavor, though.
- If you don’t want to use buttermilk, you could use 1 cup or 250 ml of any unsweetened plant milk instead, but buttermilk is the best choice if you want a really moist and soft cornbread.
Can you freeze vegan cornbread?
Yes, you can! If you’re going to eat your cornbread in one week or so, keep it at room temperature or in the fridge, but if you want to keep it longer, just freeze it for 2-3 months.
The cornbread must be completely cold before freezing, then just transfer to an airtight container and store it in the freezer.
To defrost it, transfer the container to the fridge the night before (you can also defrost it at room temperature if you want).
To reheat the cornbread, just bake it at 300ºF or 150ºC for 5-10 minutes or until it’s hot. You could also use the microwave, a toaster, a grill or even a skillet.
What goes well with vegan cornbread?
Pretty much everything!
- Vegan chili
- Soups, like vegan Thai soup or vegan mushroom soup
- Stews, like vegan beef stew
- Vegan butter
- Jam
- Ice cream
- Maple syrup or any other honey replacement
- It’s also delicious just by itself!
Looking for more bread recipes?
Did you make this vegan cornbread recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Vegan Cornbread
- Prep: 10 mins
- Cook: 25 mins
- Total: 35 mins
- 9 1x
- Side Dish
- Vegan, American
Servings 9 1x
Vegan cornbread, so soft, moist and fluffy, perfect for serving with soups, stews, and chilies! It only requires 1 bowl and is made in 35 minutes!
Ingredients
- 1 cup all-purpose flour (125 g)
- 1 cup yellow cornmeal or polenta (125 g)
- 1/2 cup brown, cane or coconut sugar (90 g)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 cup melted vegan butter or oil (65 ml or 4 tbsp)
- 2 flax eggs
- 1 batch of vegan buttermilk, see notes
- 1/3 cup unsweetened plant milk of your choice (85 ml), I used soy milk
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal or polenta, sugar, salt, baking soda, and baking powder). Stir until well combined.
- Add the liquid ingredients to the bowl (melted vegan butter or oil, flax eggs, vegan buttermilk, and plant milk). Stir again until well mixed.
- Pour the batter into a greased 8×8 inch (20×20 cm) baking dish (I greased it with some melted vegan butter, but coconut oil or any other oil is okay).
- Bake for about 25 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and allow to slightly cool before slicing and serving. Enjoy it with vegan chili, soups, stews, vegan butter, jam, etc.
- Keep leftovers in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 2-3 months (to reheat it, just transfer to the fridge the night before and bake at 300ºF or 150ºC for about 5-10 minutes).
Notes
- Feel free to use whole wheat flour or any other flour you want. Keep in mind you may need to add more or less milk.
- Cornbread is usually made with yellow cornmeal, but polenta is also a good choice.
- Any sweetener will do. If you use a liquid one, you’ll probably need to add less milk.
- I think vegan butter is the best choice to make this recipe, but coconut oil or any other oil you have on hand is okay. Extra virgin olive oil has a really strong flavor, though.
- If you don’t want to use buttermilk, you could use 1 cup or 250 ml of any unsweetened plant milk instead, but buttermilk is the best choice if you want a really moist and soft cornbread.
Nutrition
- Serving Size: 1/9 of the recipe
- Calories: 217
- Sugar: 8.5 g
- Sodium: 193 mg
- Fat: 6.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 34.7 g
- Fiber: 2.1 g
- Protein: 4.9 g
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!
★★★★★
Hi David! I’m so glad you liked it 🙂
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!😊
★★★★★
Hi! I’m so glad you liked it 🙂
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!
So glad our recipes help you and your husband to eat plant-based 🙂
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?
Hi Angela! Thank YOU for your kind words 😉 Have a nice day!