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    Home > Recipes > Thanksgiving

    The BEST Vegan Cornbread

    Published: Nov 25, 2019 · Modified: Dec 15, 2022 by Iosune · This post may contain affiliate links · 10 Comments

    Jump to Recipe Video
    Cornbread squares onto a white board.
    Vegan cornbread squares stacked up topped with some vegan butter and agave syrup.

    The best vegan cornbread you’ll ever eat! So moist, fluffy, and tender, perfect for serving with chilis, soups, and stews. It only requires 10 ingredients and 1 bowl. 

    It’s also perfectly sweet, but not overly sweet. However, please feel free to add more or less sugar depending on how sweet you like your vegan cornbread.

    Vegan cornbread squares stacked up topped with some vegan butter and agave syrup.

    This recipe is a classic and the perfect side dish for your Thanksgiving or Christmas table.

    On the other hand, it's also an everyday recipe I like to serve with some vegan butter or vegan chili, but also with soups and stews.

    Jump to:
    • 🌟 You’ll love this recipe because it is
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📋 Substitutions & variations
    • 🍽 Equipment
    • ❄️ Storage
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🥧 More vegan Holiday recipes
    • 📖 Recipe

    🌟 You’ll love this recipe because it is

    • Made with just 10 simple ingredients and 1 bowl.
    • Ready in 35 minutes from start to finish.
    • A dairy-free alternative to the classic recipe as it's made with non-dairy milk and vegan butter or oil.
    • Vegan, as it's also made without eggs. So, it's a healthier and lighter version.
    • Extremely easy to make, and no mixer is required.

    🧾 Ingredients

    Ingredients needed to make vegan cornbread.
    • All-purpose flour.
    • Yellow cornmeal: it's also called polenta in some parts of the world.
    • Granulated or brown sugar: or pretty much any other type like coconut or cane sugar. Make sure the sugar you're using is vegan, though.
    • Salt: I used ionized salt, but any salt will do.
    • Baking soda.
    • Baking powder.
    • Vegan butter or oil: I think vegan butter is the best choice as you'll get the best results and a similar taste to the classic thing, but any neutral flavor oil will do like canola oil.
    • Flax eggs: make your own just using ground flaxseed and water. I guess you could also use any egg replacer, but I haven't tried it myself.
    • Vegan buttermilk: made with unsweetened non-dairy milk (I like to use soy milk, though) and apple cider vinegar.
    • Non-dairy milk: soy milk is my favorite one, but any type is okay as long as it's unsweetened.

    See the recipe card below for a full list of ingredients and measurements.

    🔪 Instructions

    A small bowl with homemade flax eggs.

    Step 1: preheat the oven to 400ºF or 200ºC and prepare the flax eggs by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.

    A jar with homemade vegan buttermilk.

    Step 2: prepare the buttermilk by mixing the milk with the vinegar. Let the mixture rest at room temperature for at least 5 minutes. The milk will thicken and curdle.

    A large bowl with the dry ingredients to make vegan cornbread mixed.

    Step 3: add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal, sugar, salt, baking soda, and baking powder). Whisk until well combined.

    Vegan cornbread batter in a large bowl.

    Step 4: add the liquid ingredients to the bowl (melted vegan butter or oil, flax eggs, vegan buttermilk, and milk). Whisk again until well mixed.

    Vegan cornbread batter in a square baking dish.

    Step 5: pour the batter into a greased 8x8 inch (20x20 cm) baking dish.

    Baked vegan cornbread in a square baking dish.

    Step 6: bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

    📋 Substitutions & variations

    • I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
    • Use my gluten-free flour blend if you're gluten-free.
    • Depending on what part of America you are from, you may prefer your vegan cornbread with or without sugar. I've tried both types and I prefer the sweet version, but it's up to you.
    • Please feel free to add more or less sugar if you want.
    • Vegan buttermilk is the best choice if you want a really moist and soft vegan cornbread, but you can also add 1 cup (240 ml) of unsweetened non-dairy milk instead.
    • Some add-ins you can include are chopped jalapeno peppers, vegan shreddable cheese, blueberries, corn (fresh, canned, or frozen), vegan meat pieces, and so much more.
    • Some of my favorite topping ideas are vegan butter, maple or agave syrup, jam, maple cream, or vegan cream cheese.

    🍽 Equipment

    This recipe doesn’t require any special equipment, just a bowl, a whisk (you can also use a wooden spoon if it's all you have on hand), and a baking dish.

    You also need some simple tools to make the flax eggs and the vegan buttermilk (I only use a couple of teaspoons and two jars or small bowls).

    In addition to the measuring tablespoons, and the measuring cups or the scale you need to weigh your ingredients.

    Vegan cornbread squares onto a white board.

    ❄️ Storage

    Counter

    Store in an airtight container on the counter for 3-4 days.

    Refrigerator

    Store in an airtight container in the refrigerator for up to a week.

    Freezer

    Store in an airtight container in the freezer for 2-3 months. It must be completely cold before freezing.

    To defrost it, transfer the container to the fridge the night before (you can also defrost it at room temperature if you want).

    Reheat

    To reheat it, 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.

    💭 Expert tips

    • Don’t over-mix the batter, just mix until well combined. That's really important if you want fluffy vegan cornbread, otherwise, it will be tough, gummy, or unpleasantly chewy.
    • Feel free to use any type of cornmeal: yellow, white, fine grind, medium grind, or stone ground, it's up to you!
    • Make sure to grease really well your baking dish to prevent it from sticking.
    • If you have extra time, allow the batter to rest for at least 10 minutes (preheat the oven in the meantime). This hydrates the cornmeal, making the crumb more moist and tender.
    • Allow it to cool in the baking dish for about 10 minutes because the center of the vegan cornbread will still be slightly soft and this will allow the center to finish cooking as it cools off.

    ❓Recipe FAQs

    Can I make this vegan cornbread in advance?

    It's best served right out of the oven, but you can make it in advance, ideally up to two days ahead of when you're going to eat it. Store in an airtight container on the countertop or in the fridge.

    You can also mix your dry ingredients ahead if you want to cut time, and stir in the wet ingredients just before baking.

    Can I make it in a skillet?

    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.

    Can I make vegan cornbread muffins?

    Yes, you can. Just transfer the batter to a lined or greased standard muffin pan, and bake at the same temperature for 20-25 minutes or until golden brown and a toothpick comes out clean.

    Is it better to use non-dairy milk or vegan buttermilk in vegan cornbread?

    Vegan buttermilk adds a richer and buttery flavor, and also makes baked goods more tender.

    In addition, when combined with baking soda, it makes beautifully light baked goods. You can also use any unsweetened non-dairy milk instead, though.

    🥧 More vegan Holiday recipes

    • Easy Vegan Gravy
    • Vegan Turkey
    • Vegan Stuffing
    • Vegan Apple Pie

    ⭐️ Did you like this vegan cornbread? Leave a comment and rating below!

    📖 Recipe

    Vegan cornbread squares stacked up topped with some vegan butter and agave syrup.

    Vegan Cornbread

    This is the best vegan cornbread, so moist, and tender, perfect for serving with chilis, soups, and stews. It only requires 10 ingredients!
    4.86 from 7 votes
    PRINT PIN RATE
    Course: Side Dish, Vegan Thanksgiving
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 9 squares
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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 batch of vegan buttermilk, 1 cup unsweetened non-dairy milk (240 ml) + 1 tablespoon apple cider vinegar, I used soy milk
    • ⅓ cup unsweetened non-dairy milk, I used soy milk
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400ºF or 200ºC.
    • Prepare the flax eggs by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
    • Prepare the buttermilk by mixing the milk with the vinegar. Let the mixture rest at room temperature for at least 5 minutes. The milk will thicken and curdle.
    • Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal, sugar, salt, baking soda, and baking powder). Whisk until well combined.
    • Add the liquid ingredients to the bowl (melted vegan butter or oil, flax eggs, vegan buttermilk, and non-dairy milk). Whisk again until well mixed.
    • Pour the batter into a greased 8x8 inch (20x20 cm) baking dish (I greased it with some vegan butter, but coconut oil or any other oil is okay).
    • Bake for 20-25 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 butter, jam, or on the side with vegan chili, soups, or stews.

    Video

    Notes

    Substitutions
    • I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
    • Use my gluten-free flour blend if you're gluten-free.
    • Depending on what part of America you are from, you may prefer your vegan cornbread with or without sugar. I've tried both types and I prefer the sweet version, but it's up to you.
    • Please feel free to add more or less sugar if you want.
    • Vegan buttermilk is the best choice for a really moist and soft vegan cornbread, but you can also add 1 cup (240 ml) of unsweetened non-dairy milk instead.
    Storage
    • Counter: store in an airtight container on the counter for 3-4 days.
    • Refrigerator: store in an airtight container in the refrigerator for up to a week.
    • Freezer: store in an airtight container in the freezer for 2-3 months. It must be completely cold before freezing.
    • Defrost: to defrost it, transfer the container to the fridge the night before (you can also defrost it at room temperature if you want).
    • Reheat: to reheat it, 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.

    Nutrition

    Serving: 1square | Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 310mg | Potassium: 102mg | Fiber: 3g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 99mg | Iron: 2mg

    More Vegan Thanksgiving Recipes

    • BEST Vegan Mac and Cheese (Baked or Stovetop)
    • The BEST Vegan Meatloaf
    • Vegan Stuffed Shells
    • Lentil Loaf

    Reader Interactions

    Comments

    1. Neil says

      January 05, 2022 at 12:02 am

      5 stars
      Made with polenta.

      Reply
      • Iosune Robles says

        January 07, 2022 at 11:49 am

        Sounds so good 🙂

        Reply
    2. David says

      May 20, 2021 at 3:19 am

      5 stars
      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!

      Reply
      • Iosune Robles says

        May 20, 2021 at 9:21 am

        Hi David! I'm so glad you liked it 🙂

        Reply
    3. Nunya says

      March 07, 2021 at 5:49 am

      5 stars
      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!😊

      Reply
      • Iosune Robles says

        March 08, 2021 at 11:12 am

        Hi! I'm so glad you liked it 🙂

        Reply
    4. Tricia says

      August 14, 2020 at 4:44 pm

      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!

      Reply
      • Iosune Robles says

        August 15, 2020 at 10:49 am

        So glad our recipes help you and your husband to eat plant-based 🙂

        Reply
    5. Angela says

      December 02, 2019 at 1:23 am

      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?

      Reply
      • Iosune says

        December 05, 2019 at 11:39 am

        Hi Angela! Thank YOU for your kind words 😉 Have a nice day!

        Reply

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