The perfect vegan cornbread! Enjoy this cornbread with warm chili, a hearty kale salad, or your favorite holiday meals. It’s quick to throw together for a classic bread that the whole family will love.
This post was originally published on November 15, 2017. Last updated November 11, 2019
Since it’s almost Thanksgiving…what?!…the next couple of weeks are going to be filled with delicious vegan Thanksgiving and holiday recipes. Earlier this week I shared the recipe for these 3-Ingredient Pecan Pie Tartlets (that’s right, 3 ingredients!) and later this month I have all kinds of pies, salads, and Thanksgiving entrees. Did someone say Wild Rice Stuffed Squash?
But today, I have a classic holiday bread that you can really enjoy all year round – classic vegan cornbread. It’s sweet, hearty, deliciously soft, and the perfect pairing for your favorite soups and chilis.
Why I love this vegan cornbread
This vegan cornbread is adapted from an earlier cornbread recipe I published a couple of years ago. I have since adapted it to make it fluffier, sweeter, and softer. I love this new and improved version because it’s:
- rich, moist, and filled with flavor.
- a nearly fail-proof recipe with easy-to-follow steps.
- dairy and egg-free making it an allergen-friendly quick bread.
- can be made with 50% whole wheat flour for a bread rich in fiber and whole grains.
And I think you’re going to love it, too. Let’s take a look at how to make this recipe.
How to make vegan cornbread
Like most quick bread, this vegan cornbread is nearly fail-proof. As long as you can whisk and blend, you should be able to make this deeply satisfying vegan quick bread in no time.
Step one – Make your buttermilk
In a liquid measuring cup combine the soy milk and apple cider vinegar. I prefer soy because, when combined with vinegar, it curdles well giving it a similar taste, texture, and rise of buttermilk. However, if you don’t like using soy milk, I suggest oat or cashew milk as good alternatives.
Step two – Combine the dry ingredients
In a medium bowl combine the flour, cornmeal, baking powder, and salt. Make sure to whisk the dry ingredients together to prevent the baking powder from clumping together.
Step three –Combine your wet ingredients
Add the sugar and oil to the vegan buttermilk and whisk together. Add the wet ingredients to the dry ingredients and gently fold together until the batter is uniformly hydrated.
Be careful not to over-mix as this will make your cornbread dense and gummy. Because the cornmeal already adds heaviness to the batter, this is even more important to keep in mind. Light and fluffy! Light and fluffy!
Step Four – Pour and Bake
Pour the batter into a prepared baking pan and bake for about 20 minutes at 400 F. The baking time will vary slightly depending on your oven. After 20 minutes, check for doneness by inserting a toothpick in the middle of the bread. If it comes out clean or with just a few crumbs, your cornbread is done.
Variations for vegan cornbread
One of the biggest reasons I love this recipe is because there are so many flavor variations. A few of my favorites mix-ins to add are:
- Fresh corn kernels
- Seeded and diced jalapeños
- Shredded zucchini
- Chopped hazelnuts and maple syrup
Or, skip the squares and turn them into muffins instead.
Serving and storing
Wrap leftovers in plastic wrap and store it at room temperature for up to 3 days. For best results, double wrap the cornbread by first wrapping in plastic wrap and then placing it in a large ziplock bag. This bread can also be frozen. To thaw, let it sit in the refrigerator overnight. Thawed cornbread should be eaten within 3 days.
Tips and tricks
This vegan cornbread is super straight forward. However, a few things to keep in mind when making this recipe:
- Make sure not to over-mix your batter. When the batter is over-mixed, it allows gluten stands to form which leads to gummy dense bread. We’re looking for light and fluffy!
- Spray your baking pan well to prevent the bread from sticking to the pan.
- Depending on your oven, the top of the bread might start to brown before the center is done. If this is the case, cover the bread in tin foil the final 10-15 minutes.
- Let your bread cool for 10 minutes before slicing and serving.
That’s it! Now let’s take a look at the recipe card below.
The perfect vegan cornbread! Enjoy this cornbread with warm chili, a hearty kale salad, or your favorite holiday meals. It's quick to throw together for a classic bread that the whole family will love.
Keyword: Vegan Cornbread
Servings: 9 pieces
Calories: 221 kcal
Author: Sarah McMinn
Preheat the oven to 400 degrees. Generously spray an 8x8 cooking pan with cooking spray and set aside.
In a small bowl, make your "buttermilk" by whisking together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
Combine cornmeal, flour, baking powder, and salt in a large mixing bowl. In a separate bowl combine "buttermilk", sugar, and oil. Add wet ingredients to the dry and stir until combined and the batter is evenly hydrated. Don't over-mix.
Transfer to the prepared baking pan and spread evenly. Bake for 20 minutes until the top is golden brown and edges have baked away from the pan. Remove from the oven and let cool 10 minutes before slicing.
- Serve this cornbread warm with some vegan butter and agave nectar or Bee Free Honee
- Wrap leftover cornbread in plastic wrap and store it at room temperature for up to 3 days. For best results, double wrap the cornbread by first wrapping in plastic wrap and then placing it in a large ziplock bag. This bread can also be frozen. To thaw the cornbread, let it sit in the refrigerator overnight. Thawed cornbread should be eaten within 3 days.