Vegan Cornbread Recipe (The BEST!)

cornbread muffins in a stack with maple syrup drizzled on top and a pat of butter

This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It's a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup.

Course Breads, Sides

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 221

Author Jessica Hylton

Ingredients

1 1/4 cups vegan milk any kind will do
2 teaspoons apple cider vinegar or white vinegar
1 1/4 cups fine-grain cornmeal (150g)
1 cup all-purpose flour (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon sea salt
3 tablespoons cane sugar or coconut sugar or organic brown sugar
1 vegan egg substitute (I use Bob’s Red Mill) or flax egg
1/4 cup vegan butter melted (44g) or oil (highly recommend vegan butter for flavour)
3 tablespoons maple syrup (69g)

Instructions

Preheat oven to 400°F/200°C. Lightly grease an 8x8 square baking pan with oil or spray with baking spray. Set aside.
Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!

Video

Notes

*Calories are per slice if you slice it into 12 slices.

Optionally, you can stir in 1 de-seeded and finely diced jalapeño!