This vegan cornbread is fluffy, moist and has just the right amount of sweetness. It comes together quickly and is the perfect comforting side to a big bowl of soup or chili.
I love cornbread! It’s the perfect recipe to bake in the fall and winter months and pairs well with so many recipes! I have shared a recipe for pumpkin cornbread muffins but never a classic cornbread recipe… until now!
Why You’ll Love This Cornbread
It’s dairy-free and vegan with an option for gluten-free as well.
It comes together in just 40 minutes… with only 10 minutes of prep! Such an easy vegan cornbread recipe.
It’s the perfect blend of savory and sweet.
It pairs well with so many main dishes. Chili, stews, soups – the options are endless!
Here’s What You Need
flax egg – instead of using a traditional egg, keep this cornbread vegan by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons of water. Set aside to let the mixture gel up.
unsweetened plain almond milk – make your own vegan “buttermilk” by mixing apple cider vinegar with almond milk (store-bought or homemade almond milk works)! Whisk the ACV and almond milk and set aside at room temperature. The mixture should bubble, thicken and potentially even curdle after a few minutes. Not all non-dairy milk will work for vegan buttermilk but soy milk does if you don’t have almond milk on hand.
apple cider vinegar – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
all-purpose flour or 1:1 gluten-free all-purpose flour – either flour works great so use what you have or make sure you use gluten-free flour if needed.
fine yellow cornmeal – there are different ground levels of cornmeal – make sure you get fine ground for light and fluffy texture. If you like a grittier cornbread, you can also use medium ground cornmeal.
baking soda and baking powder – to help the cornbread rise.
sea salt – to bring all of the flavors together!
cane sugar or coconut sugar – your cornbread will turn out darker in color if you use coconut sugar but either sweetener works!
vegan butter – oil works as well. I recommend avocado oil, coconut oil or olive oil.
maple syrup – optional for topping.
How to Make Vegan Cornbread
Start by prepping a few things before you dive in! Grease an 8×8 inch baking dish with nonstick cooking spray or vegan butter. Make your flaxseed egg by mixing the ground flaxseed with water in a small bowl and let sit at room temperature to gel up. Lastly, mix the almond milk and apple cider vinegar in a medium bowl and let curdle for about 5-10 minutes at room temperature.
In a large bowl, mix the flour, cornmeal, baking soda, baking powder and salt. Add the flax egg, coconut sugar and vegan butter to the milk mixture and stir to combine. Add the wet ingredients to the dry ingredients and mix until fully combined and the batter is smooth.
Pour the batter into the pan and use a spatula to make sure the top is smooth and in an even layer. Bake in the oven at 375ºF for 28-30 minutes. The bread is done when a toothpick inserted into the center comes out clean. Let the cornbread cool for at least 10-15 minutes before cutting into slices and serving! I like to wait until the cornbread is completely cool otherwise the bread might be a bit crumbly.
If you just want a dairy-free cornbread and not vegan, you can use 1 egg in place of the flaxseed egg.
To make dairy-free, vegan buttermilk mix apple cider vinegar with almond or soy milk.
If you use coconut sugar as a sweetener, your cornbread will be a little darker in color but still delicious!
Make sure to let the cornbread cool before serving, otherwise it could turn out a little crumbly!
How to Serve Cornbread
I like to top my cornbread with vegan butter and a drizzle of maple syrup! If you don’t need this recipe to be vegan it’s also delicious served with honey!
Serve alongside any of these dishes for the ultimate meal:
After allowing the cornbread to cool completely, store it in an airtight container at room temperature for 1-2 days. Store in the refrigerator for up to 1 week or in the freezer in a freezer-safe container for up to 3 months.