About this recipe
This Easy Vegan Cornbread Recipe is a crowd-pleaser and made with natural ingredients. It’s simple, easy, and uses pantry ingredients.
I am not a fan of gritty textures in my food. I have tried several vegan cornbreads, including the Southern purist version made solely with cornmeal, and for my taste, they have a significant amount of grit.
I developed this dairy-free recipe with the intention of creating a dish that would complement both sweet and savory dishes. With this in mind, I added a hint of sweetness to enhance the corn flavor.
Ingredient notes
- Yellow cornmeal. You can adapt this recipe and use a cup of cornmeal or just 3/4. Depending on your liking and the amount of grit you want in your vegan cornbread.
- All-purpose flour works best in this recipe. I haven’t tried it with gluten-free flour, but I suppose it won’t be a problem if you use a 1:1 brand. I don’t recommend whole wheat flour, which may change the texture significantly.
- Cane sugar (organic cane sugar is best), kosher salt. If you are using sea salt, 1/4 of a teaspoon. I wouldn’t use coconut sugar or any other type of sweetener here.
- Plant-based milk with a tablespoon of apple cider vinegar. This is my recipe for vegan buttermilk. I use either oat milk or almond milk. When you add vinegar to the milk, it may curdle, but don’t worry, it’s normal. It is super important that you use unsweetened plant milk here.
- Vegetable oil, use any oil that has a neutral taste. Maybe avocado, safflower, or grape seed oil. I wouldn’t use coconut oil in this recipe as it may change the flavor of it.
- Sliken tofu. The recipe calls for silken tofu, but apple sauce can be used as a substitute. The tofu and the apple sauce replace the eggs in a non-vegan recipe.
- You will also need vegan butter to prepare the cast iron skillet or baking dish.
What is cornmeal?
Yellow cornmeal is a staple ingredient in many American kitchens and is a crucial component of this easy vegan cornbread recipe. It is made by grinding dried corn kernels into a coarse or fine powder and is commonly used in various dishes, including cornbread and polenta.
Yellow cornmeal has a slightly sweet, nutty flavor and can be used in savory and sweet recipes. When purchasing yellow cornmeal, choosing a high-quality, non-GMO product is essential to ensure the best taste and nutritional value.
In this vegan cornbread recipe, yellow cornmeal adds a beautiful color and texture to the final dish and perfectly complements the other natural ingredients.
Step-by-step instructions
- In a small bowl, combine the plant milk with apple cider vinegar or lemon juice, stir, and set aside to create a vegan buttermilk.
- Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
- Add the oil and sugar to the silken tofu in a bowl until creamy. Mix until everything is well integrated.
- Pour the wet ingredients into the dry ingredients. Add the milk with vinegar; stir until just combined, careful not to overmix.
- Prepare the skillet by applying a small amount of butter all over the skillet’s surface.
- Pour the batter into the skillet or a greased 8-inch square baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs.
Tips for making the best cornbread
- Choose the Right Cornmeal: The texture of your cornmeal matters. A medium-grind cornmeal gives a nice balance between a hearty texture and a fine crumb. Stone-ground cornmeal is an excellent choice for maximum flavor.
- Don’t Overmix the Batter: To avoid a dense cornbread, mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to overdevelopment of gluten, which can make cornbread tough.
- Plant Milk + Acid Equals Buttermilk: Many traditional cornbread recipes use buttermilk for tanginess and rise. You can mimic this by adding a tablespoon of lemon juice or apple cider vinegar to your plant milk (almond, oat, or soy milk) and letting it sit for a few minutes before using.
- Use a Preheated Cast Iron Skillet: If you have one, baking cornbread in a preheated cast iron skillet will give you a fantastic crispy crust. Remember to handle it carefully, as it will be very hot.
- Let It Rest: After mixing your batter, let it rest for about 5 to 10 minutes before pouring it into the pan and baking. This allows the cornmeal to hydrate a bit, improving the finished product’s texture.
- Add-Ins: Feel free to stir in additional ingredients like corn kernels, diced jalapeños, or vegan cheese to add texture and flavor to your egg-free cornbread.
- Bake It Hot: Cornbread loves a hot oven. Bake it at a high temperature to help it rise well and develop a nice crust. Around 400°F (about 200°C) is standard.
- Don’t Overbake: Keep an eye on the cornbread as it bakes. You want it to be golden and a toothpick inserted in the center to come out clean or with a few crumbs. Overbaking can result in dry cornbread.
- Cool Slightly Before Slicing: Give your cornbread time to set before cutting into it. Cooling it for about 10-15 minutes can make it easier to slice and serve.
- Make cornbread muffins: If you prefer, you could make muffins. Use a muffin pan lined with muffin papers or greased with vegan butter.
How to serve
- I love my vegan cornbread with a piece of vegan butter ( I like Miyoko’s butter) and pure Maple Syrup drizzled on top.
- I also love a warm slice of cornmeal bread with a tablespoon or more of warm rajas con cream ( my recipe is dairy-free but luscious and delish).
- I also love a good bowl of hot soup during winter nights or rainy days, especially my three-bean chili or sweet potato chili. But in reality it is perfect as a side dish or any good stew.
Vegan Cornbread
Our Homestyle Vegan Cornbread brings the nostalgic flavor of traditional cornbread to plant-based kitchens, with its warm, fluffy texture and rich taste—no dairy or eggs needed. Made with simple, wholesome ingredients, this easy recipe is perfect for pairing with vegan butter, a drizzle of maple syrup, or a hearty chili. It’s the ultimate comfort food that adds a homemade touch to any meal while satisfying every craving.
Equipment
- 1 8-in cast iron skillet
Ingredients
- 3/4 cup medium-grind cornmeal
- 1 1/4 cup all-purpose flour use gluten-free if preferred
- 1/2 cup granulated sugar or adjust to taste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plant milk soy, almond, or oat work well
- 1 tablespoon apple cider vinegar or lemon juice
- ¼ cup silken tofu
- 1/3 cup vegetable oil or melted vegan butter
Instructions
- In a small bowl, combine the plant milk with apple cider vinegar or lemon juice, stir, and set aside to create a vegan buttermilk.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a bowl, whisk the silken tofu until creamy; add the oil and sugar. Mix until everything is well integrated.
- Pour the wet ingredients into the dry ingredients. Add the milk with vinegar; stir until just combined, careful not to overmix.
- Pour the batter into the skillet or a greased 8-inch square baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs.
Notes
- Optional add-ins: 1/2 cup corn kernels (fresh or thawed from frozen), 1/4 cup chopped jalapeños, 1/2 cup shredded vegan cheese.
- How to store: Before storing, allow the cornbread to cool completely to avoid condensation, which can make it soggy. Wrap the cornbread in plastic wrap or aluminum foil. This helps to keep the moisture in and prevents it from drying out. Stored at room temperature, your cornbread will last for about 1 to 2 days.
- How to freeze: Cool the cornbread completely before freezing to maintain its texture. Wrap it securely in plastic wrap and aluminum foil or use a freezer bag to prevent freezer burn, and label it with the date. For convenience, slice it beforehand if you plan to thaw individual portions. When ready to enjoy, let it thaw at room temperature or reheat gently in the oven or microwave. Properly stored, frozen cornbread stays fresh for 2–3 months.
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 168mgPotassium: 279mgFiber: 2gSugar: 16gVitamin A: 5IUCalcium: 72mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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