Why You’ll Love This Recipe
This cornbread is easy to make, dairy-free, and egg-free while still maintaining that beloved southern texture. The combination of vegan milk and vinegar creates the buttermilk tang, while maple syrup and sugar add a touch of sweetness. It’s perfect for vegan diets and those seeking a healthier cornbread alternative.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ¼ cups vegan milk (soy or oat milk works well)
- 2 tsp apple cider vinegar (or white vinegar)
- 1 ¼ cups fine-grain cornmeal
- 1 cup all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 egg replacer (Bob’s Red Mill or flax egg works well)
- ¼ cup vegan butter (or oil)
- 3 tbsp cane sugar or brown sugar
- 3 tbsp maple syrup
Directions
- Preheat oven to 400°F (200°C). Grease an 8×8 square baking pan and set aside.
- Mix the vegan milk and apple cider vinegar in a bowl and let sit for at least 3 minutes to create the vegan buttermilk.
- In a large bowl, combine the dry ingredients (cornmeal, flour, baking soda, baking powder, and salt).
- Add the wet ingredients (vegan buttermilk, egg replacer, melted vegan butter, sugar, and maple syrup) to the dry ingredients. Stir until combined but avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for at least 10 minutes before slicing.
Servings and Timing
- Servings: 9 slices
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add-ins: Add vegan cheese, jalapeños, or herbs like thyme for a savory twist.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Storage/Reheating
- Store leftovers at room temperature for up to 3 days.
- Reheat slices in the microwave or oven for a few seconds.
FAQs
Can I make this cornbread gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.
Can I use a different egg replacer?
Yes, you can use flax eggs or any egg replacer of your choice.
How do I know when the cornbread is done?
The cornbread is done when a toothpick inserted into the center comes out clean.
How can I make this cornbread sweeter?
You can add more maple syrup or sugar to adjust the sweetness to your liking.
Can I freeze this cornbread?
Yes, you can freeze the cornbread after it cools completely. Thaw before serving.
Conclusion
This vegan cornbread is a delicious, easy-to-make recipe that will be loved by all, whether you’re vegan or not. With its tender crumb, subtle sweetness, and buttery flavor, it’s perfect for any meal, and you can dress it up with your favorite add-ins.
Print
Vegan Cornbread
- Total Time: 40 minutes
- Yield: 9 servings
- Diet: Vegan
Description
This vegan cornbread is moist, fluffy, and captures the essence of traditional southern-style cornbread. With a slight sweetness and buttery texture, it’s made with vegan buttermilk and the right ingredients to create a comforting, dairy-free side. Perfect for chili, soups, or a snack, this is the ideal vegan cornbread alternative!
Ingredients
1 ¼ cups vegan milk (soy or oat milk works well)
2 tsp apple cider vinegar (or white vinegar)
1 ¼ cups fine-grain cornmeal
1 cup all-purpose flour
½ tsp baking soda
2 tsp baking powder
¾ tsp sea salt
1 egg replacer (Bob’s Red Mill or flax egg works well)
¼ cup vegan butter (or oil)
3 tbsp cane sugar or brown sugar
3 tbsp maple syrup
Instructions
-
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8 square baking pan and set aside.
-
Make Vegan Buttermilk: Mix the vegan milk and apple cider vinegar in a bowl and let sit for at least 3 minutes to create the vegan buttermilk.
-
Combine Dry Ingredients: In a large bowl, mix the cornmeal, flour, baking soda, baking powder, and sea salt.
-
Add Wet Ingredients: Add the vegan buttermilk, egg replacer, melted vegan butter, sugar, and maple syrup to the dry ingredients. Stir until just combined (don’t overmix).
-
Pour and Smooth: Pour the batter into the prepared pan and smooth the top with a spatula.
-
Bake: Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve: Let the cornbread cool for at least 10 minutes before slicing.
Notes
Add-ins: Add vegan cheese, jalapeños, or herbs like thyme for a savory twist.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Side Dish
- Method: Baking
- Cuisine: Southern, American
