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
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Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8 square baking pan and set aside.
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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.
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Combine Dry Ingredients: In a large bowl, mix the cornmeal, flour, baking soda, baking powder, and sea salt.
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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).
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Pour and Smooth: Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake: Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
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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
