This slightly sweet vegan cornbread recipe comes together in minutes and is perfect to pair with a heartwarming bowl of chili, your favorite soup, or a hearty bean bowl. Soft and moist with loads of corn flavor it can make a great addition to any meal.
Jump to:
Soft and smooth cornmeal paired with unsweetened almond milk and all-purpose flour is sweetened with brown sugar and maple syrup. I love adding cheese and jalapenos for added flavor and spice, but it's totally optional!
Enjoy a nice slice of vegan cornbread with your favorite comforting recipes such as this Vegan White Bean Chili, this Spicy Cabbage Soup, or this Pinto Bean Chili.
💚 Why You’ll Love This Vegan Cornbread Recipe
- Flavorful: This healthy cornbread recipe has a deep corn flavor with sweet and spicy notes.
- Versatile: Eat this cornbread with your favorite chili to soak up the flavors on your plate, or dip it into a bowl of soup to soak up all of its soupy goodness.
- Modifiable: You can easily add your preferred cheese or chilies, spice it up, spice it down, or add more or less sweetener.
- Vegan: I have used almond milk in this recipe to suit those who can’t eat dairy or follow a vegan diet. Note this is also an egg-free cornbread.
🛒 Ingredients
- Cornmeal: Use medium-grind cornmeal for the best texture, organic, if possible.
- All-purpose flour: All-purpose flour balances the texture of the cornmeal, creating a tender texture in the cornbread.
- Baking powder: A touch of baking powder helps the cornbread rise.
- Salt: A touch of salt enhances the flavor. Any type will work.
- Brown sugar: I used light brown sugar, but dark will also work though your cornbread may have a darker color.
- Almond milk: Use unsweetened almond milk or any plant-based milk.
- Apple cider vinegar: Apple cider vinegar also helps the cornbread to rise.
- Maple syrup: Maple syrup sweetens up the cornbread and adds moisture.
- Canola oil: Canola oil, a healthy cooking oil, adds moisture to the cornbread.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
🌿 Variations
- Cheddar and Jalapeno: Add shredded vegan cheese and diced jalapeños for a touch of spice. See the recipe card for the exact amounts of each.
- Change Up the Cheese: Substitute the vegan cheddar for your preferred cheese. Grated cheese allows for better distribution in the cornbread and melts better so pick up pre-grated or grate it yourself.
- Gluten-Free: Use a 1:1 gluten-free flour if you want to make a gluten-free cornbread.
- Use a Different Chili: Use diced green chilies instead of jalapenos for a slightly milder option.
- Add Corn Niblets: For even more corn flavor and some texture, you can add corn niblets; fresh, frozen, or canned (drained) will all work.
- Make Muffins: Pour batter into a muffin tray and bake vegan cornbread muffins. The bake time may be different.
✅ How to Make Vegan Cornbread
Here are the instructions on how to make this easy vegan cornbread recipe.
Step 1: Prep for baking. Preheat the oven, cut parchment paper to size for lining the baking pan, and spray with cooking oil.
Step 2: Combine the dry ingredients. Combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl and whisk together.
Step 3: Combine the wet ingredients. Pour the wet ingredients into a measuring cup and whisk to combine.
Step 4: Add the wet to the dry. Whisk the wet ingredients into the dry ingredients.
Step 5: Stir in optional ingredients. If you are adding cheese and jalapenos, do so now.
Step 6: Transfer to a baking pan: Pour cornbread batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean.
Step 7: Cool slightly. Let the cornbread sit for a few minutes on a wire rack, and serve warm or room temperature.
🍽️ Serving Suggestions
This cornbread goes well with many recipes as a versatile side dish. Here are some great examples:
- Soups and More. Pair it with this chickpea and lentil soup or this creamy vegan split pea soup.
- Serve For Breakfast. Enjoy it for breakfast with shakshuka and don't forget to serve it up with some vegan butter and maple syrup.
- Lunch or Dinner. Prepare and serve with these stewed black beans.
- As a Side Dish: Enjoy a comforting hearty bowl of chili with cornbread.
❄️ Storage Directions
- Refrigeration: Leftovers will hold well in an airtight container refrigerated for up to 3-4 days.
- Reheating: Reheat in the microwave for a few seconds or in a saucepan on the stove.
- Freezing: This cornbread recipe freezes well and can be stored for up to 3 months. Pre-portion the cornbread so you can easily grab one piece at a time. Thaw it out in the fridge before reheating.
🔪 Helpful Kitchen Gadgets & Tools
One batch of this recipe cooks in a 9 x 9 inch square non-stick baking pan but feel free to double the recipe and use a 9 x 13 inch baking dish.
For mixing you will need a medium mixing bowl, a liquid measure cup, and a whisk. Also, be sure to have measure cups and spoons on hand to easily measure up all the ingredients.
👩🏻🍳 Expert Tips
- Whisk well: Make sure you whisk the mixture well to get rid of any lumps.
- Be careful when handling jalapenos: Remove the seeds from the jalapeños for less spice and wash your hands well after handling them.
- Mild flavored oil: I used canola, but you can use any mild flavored oil, even extra virgin olive oil.
- Any plant-based milk works: If you are wondering, "Can I use almond milk for cornbread?" you definitely can! The recipe will work as long as you use unsweetened plant-based milk. Sweetened milk may make the cornbread too sweet.
- Use a different vinegar: I prefer apple cider vinegar for its slightly sweet flavor, but you can also use distilled vinegar.
❓Recipe FAQs
Cornbread can definitely be enjoyed as part of a healthy diet. It provides whole grains and healthy nutrients but should be eaten in moderation as a side dish.
Yes, you can use gluten-free flour to make vegan gluten-free cornbread. Look for one that is a 1:1 substitute for all-purpose flour.
Yes, unlike most traditional cornbread recipes, this one is eggless. It uses baking soda, plant milk, and apple cider vinegar to replicate eggs' leavening and binding action to create a moist vegan cornbread.
➕ More Delicious Vegan Recipes
Sustainability Suggestions
Repurposing leftovers is a key to reducing food waste. Thinking outside the box to utilize ingredients is a trick to use, especially if you aren't a fan of leftovers.
Feel free to turn leftover cornbread into croutons to add to a salad, turn it into stuffing, or slice it thin to use for French toast. The options are endless.
You can also freeze leftovers in an airtight container if you don't plan to use them immediately. If you want to learn more, check out my article on useful ways to reduce kitchen waste.
Feel free to download our FREE guide for PLANT-BASED substitutions in more recipes!
If you made this recipe, please leave a star 🌟 rating on the recipe card right below! You can also drop a review in the comment section. Your feedback is appreciated! And don’t forget to tag @themindfulfork so we can see your creations.
📖 Recipe
Vegan Cornbread
Equipment
Ingredients
- 1 ½ cups organic cornmeal medium grind
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar
- 1¼ cup almond milk
- 2 teaspoons apple cider vinegar
- 2 tablespoons maple syrup
- ¼ cup canola oil
Optional Ingredinets:
- 1 cup vegan cheddar cheese shredded
- 2 tablespoons jalapeño diced
Instructions
- Preheat the oven to 400℉. Spray a 9 x 9-inch baking pan with cooking spray oil and line the bottom with parchment paper.
- Measure & combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl.
- Whisk well to break up any clumps.
- Pour the wet ingredients into a measuring cup.
- Whisk well to blend.
- Whisk the wet into the dry ingredients.
- If using optional ingredients, measure and place in a bowl.
- Fold into the cornbread mixture using a silicone spatula. Pour into the baking pan.
- Bake at 400℉ for 25 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let it sit for 15 minutes. Serve warm.
Notes
- Whisk well: Make sure you whisk the mixture well to get rid of any lumps.
- Be careful when handling jalapenos: Remove the seeds from the jalapenos for less spice and wash your hands well after handling them.
- Mild flavored oil: I used canola but you can use any mild flavored oil even extra virgin olive oil.
- Any plant-based milk works: If you are wondering ‘can I use almond milk for cornbread’ you definitely can. In reality, as long as you use an unsweetened plant-based milk the recipe will work. Sweetened milk may make the cornbread too sweet.
- Use a different vinegar: I prefer apple cider vinegar for its slightly sweet flavor but you can also use distilled vinegar.
Comments
No Comments