Soft, sweet, buttery, and consistently delicious every time… this is the only vegan cornbread recipe you’ll ever need.
Easy Vegan Cornbread Recipe
Say hello to your new favorite cornbread.
The recipe is super easy to make, with just a few basic ingredients you can always keep on hand.
And it’s the PERFECT healthy comfort food for serving alongside a bowl of homemade soup or chili.
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This homemade cornbread recipe can be egg free, dairy free, vegan, gluten free, sugar free, and oil free.
The recipe reminds me of the famous Jiffy cornbread mix I grew up on… just without all the preservatives and hydrogenated lard.
With a tender and moist texture and soft buttery flavor, it has all the goodness of the classic Jiffy version and yet is much healthier for you (and secretly vegan!) at the same time.
Also Try These Vegan Brownies – The Classic Recipe
What Do You Eat With Cornbread?
It’s also delicious smothered in gravy (try this Mushroom Gravy) or served alongside roasted vegetables, sweet potato salad, vegetable stew, baked beans, mango salsa, or crumbled into milk and topped with berries or sliced banana and peanut butter for a filling and healthy breakfast.
And of course it’s a great recipe for any holiday party or big event, including Christmas, Easter, New Years Day (where cornbread is thought to represent good luck and prosperity thanks to its golden color), or Thanksgiving dinner.
I brought it to Super Bowl Sunday one year—along with these Buffalo Cauliflower Wings—and people couldn’t get enough!
What Type Of Cornmeal Is Best?
Typically, cornbread from scratch is made with either fine or medium ground cornmeal.
Course cornmeal (the kind used to make polenta) technically works here, but the texture of the finished product will be somewhat gritty.
For this recipe, feel free to use either white or yellow cornmeal. Regular cornmeal should be available at grocery stores in the same section as flour; or whole grain cornmeal is often at health food stores or Whole Foods. Either will work here.
Healthy Cornbread Ingredients
This simple cornbread is made with pantry staple ingredients, including flour, cornmeal, vinegar, salt, baking powder, and sweetener of choice.
Feel free to use fresh, frozen thawed, or canned and drained corn.
Cornbread is great topped with butter spread, peanut or almond butter, strawberry jam, or even coconut butter.
Or stir a handful of blueberries, raisins, or jalapeños into the batter just before baking. You can also use it to make stuffing or as the base for a savory southern style cornbread casserole.
While I like to use vegan butter spread, oil or even almond butter also work. Or if you need a low-fat version, you can replace the fat with an equal amount of applesauce. The resulting texture will be a bit gummy, but if you’re used to fat-free baking, that shouldn’t be a problem as long as you’re not serving the low-fat version at a party where the guests are expecting traditional cornbread.
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(Above – watch the video how to make cornbread)
This easy cornbread recipe is great for meal prep.
You can cook it in a square or round pan or cast iron skillet, or you can even turn it into corn muffins if you’d prefer. Leftovers can be loosely covered an refrigerated for 2-3 days, or you can also slice and freeze them for a rainy day!
Vegan Cornbread Recipe
Adapted from these Applesauce Muffins
- 1 cup milk of choice
- 1 tbsp white or cider vinegar
- 3 tbsp applesauce
- 3 tbsp buttery spread, oil, almond butter, or additional applesauce for fat-free
- 1 1/3 cup corn
- 1 cup cornmeal
- 1 cup spelt, white, oat, or gf ap flour
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar or your favorite sweetener of choice
*See recommendations earlier in the post if unsure what type of cornmeal and fat sources will yield best results. If turning the recipes into muffins, shorten the baking time to 17 minutes.
To make the cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8×8 pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight—very loosely covered—before tasting if possible.
More Vegan Bread Recipes
Healthy Banana Bread – OIL FREE Option
Vegan Chocolate Peanut Butter Bread
(Recipe from my breakfast ebook)