This Vegan Cornbread recipe is so easy to make and only requires 9 ingredients! It bakes up moist and tender and is delicious with chili, soup, or as a side to a holiday dinner.
Sometimes a dinner is not complete without a homemade bread or biscuit! And while I love to make (and eat!) Vegan Dinner Rolls, sometimes I don't have the time to let them rise, so I'll make a batch of Vegan Buttermilk Biscuits or a loaf of Vegan Soda Bread.
And this Vegan Cornbread is another quick and easy bread recipe. It only requires 9 simple ingredients and is ready in under an hour! And it bakes up impossibly tender and moist and full of big corn flavor. And it is delicious with anything from soups and stews or Three Bean Chili to a full Holiday dinner!
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Ingredients
Cornmeal: I like Indian Head Yellow Cornmeal in any recipes that call for cornmeal, like my Cornmeal Biscuits! Use whatever you have, but do not use polenta or grits. They are too coarse.
Flour: I always recommend King Arthur brand.
Leaveners: A combination of baking powder and baking soda helps this Vegan Cornbread rise high and bake up light and fluffy.
Non-Dairy Milk: I used oat milk, but any non-dairy like soy milk or almond milk, will work.
Melted Non-Dairy Butter: My favorite non-dairy butter for baking is Country Crock Plant Butter, but use your favorite!
Instructions
Step 1. In a large mixing bowl, combine non-dairy milk, melted vegan butter, sugar, and white vinegar. Whisk well to combine.
Step 2. Add cornmeal, flour, baking powder, salt, and baking soda.
Whisk to form the batter, then set aside to rest while the oven preheats to 400°F.
Step 3. Once the oven is preheated, scrape the batter into a greased 8x8-inch baking pan.
Use the back of a spatula to spread the batter out evenly.
Step 4. Bake the Vegan Cornbread in a 400°F oven for 26-28 minutes or until the edges are lightly brown and a toothpick inserted into the center comes out clean.
Cool slightly, and serve warm.
What to Serve it With
- Serve it with spreads like Vegan Cinnamon Honey Butter or Vegan Garlic Butter.
- And your favorite jams or jelly.
- Top it with a drizzle of Vegan Hot Honey.
- And don't forget your favorite soups and stews like Vegan Barley Soup or Acorn Squash Soup!
Recipe FAQs
Cut it into pieces, place in an airtight container and store at room temperature for up to 3 days.
Or freeze for up to a month.
Southern cornbread has a higher proportion of cornmeal to flour and does not contain sugar.
Northern cornbread has a higher proportion of flour and does contain sugar.
Allow the batter to rest on the counter for about 20 minutes before baking. This allows the cornmeal time to absorb liquid from the batter so it can soften.
Expert Recipe Tips
Don't skip the resting time for the batter! This allows the cornmeal time to soften. You will notice that the batter thickens quite a bit in the time it takes your oven to preheat.
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📖 Recipe
Vegan Cornbread
Equipment
- 1 8x8 inch Square Baking Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula
Ingredients
- 1 ½ Cups Cornmeal see note
- 1 Cup All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 tsp Kosher Salt ½ teaspoon if using table salt
- ¼ tsp Baking Soda
- 2 Cups Non-Dairy Milk I used oatmilk
- 6 tablespoon Vegan Butter, melted and cooled
- 1 tablespoon Granulated Sugar
- 1 tablespoon White Vinegar
Instructions
- In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk to combine1 ½ Cups Cornmeal, 1 Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, 1 teaspoon Kosher Salt
- In a large bowl, combine non-dairy milk, melted vegan butter, sugar, and white vinegar. Whisk to combine. Add the dry ingredients and whisk to form the batter. Set aside to rest at room temperature while the oven preheats.2 Cups Non-Dairy Milk, 6 tablespoon Vegan Butter, melted and cooled, 1 tablespoon Granulated Sugar, 1 tablespoon White Vinegar
- Turn oven to 400*F. Grease an 8x8-inch square baking pan.
- Once the oven is preheated, scrape the cornbread batter into the prepared baking pan. Use the back of a spatula to spread it out evenly, then bake in a 400*F oven for 26-28 minutes, or until the edges are lightly brown and a toothpick inserted into the center of the bread comes out clean.
- Serve warm.
dave dawei says
Have you tried the cornbread at Union Oyster House?
They serve it with the New England Clam Chowder.
Spectacular!! IMO
It is also interesting all the different styles along the BBQ trail in the Carolinas
cheers