Vegan Cornbread Recipe: Foolproof & Delicious
This vegan cornbread recipe delivers a moist, flavorful, and dairy-free alternative to traditional cornbread. With plant-based ingredients and simple preparation, it's perfect as a side dish or standalone comfort food. Includes variations and tips for making it gluten-free and adding creative twists.
Ingredients
- 1 3/4 cups yellow cornmeal
Authentic texture and flavor.
- 1/2 cup whole wheat flour
Adds structure.
- 1 teaspoon baking soda
Leavening for rise.
- 1/4 teaspoon salt optional
Enhances flavor.
- 1/4 cup pure maple syrup
Natural sweetener.
- 1 1/4 cups unsweetened plant milk Oat milk preferred for creaminess.
Instructions
Preheat Oven
- Preheat the oven to 400°F (204°C).
Prepare the Baking Pan
- Grease the pan with olive oil or line it with parchment paper.
Combine Dry Ingredients
- In a large bowl, sift together cornmeal, whole wheat flour, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk together plant milk, maple syrup, and optional apple cider vinegar.
Combine Wet and Dry Mixtures
- Fold wet ingredients into dry ingredients gently to avoid overmixing.
Let Batter Rest
- Allow the mixture to rest for 10 minutes.
Bake
- Pour batter into the prepared pan and bake for 28–30 minutes.
Cool and Serve
- Let cornbread cool for 15 minutes before slicing and serving.
Notes
- To make gluten-free, replace wheat flour with almond flour or certified gluten-free cornmeal.
- Add-ins like jalapeños, vegan cheese, or blueberries can customize the recipe.
- Store leftovers in an airtight container for up to 5 days or freeze for 3 months.