Vegan Cornbread

4.09 from 24 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Ingredients

1 flax egg
1 ¼ cup unsweetened plain almond milk
3 teaspoons apple cider vinegar
1 cup all-purpose flour or 1:1 gluten-free all-purpose flour
1 cup fine yellow cornmeal
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
⅓ cup cane sugar or coconut sugar
⅓ cup vegan butter melted (or oil), plus more for serving
maple syrup for topping (optional)

Instructions

Preheat the oven to 375 degrees F.
Grease a 8x8 inch pan with nonstick cooking spray or vegan butter.
Prepare flax egg in a small bowl and let set for a few minutes to gel up.
Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together.
In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine.
Pour the wet ingredients into the dry and mix until fully combined & smooth.
Pour the batter into the pan and using a spatula, smooth down the top into an even layer.
Bake for 28-30 minutes, until a toothpick comes out clean.
Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly.
Slice into 9 slices, serve with vegan butter or maple syrup (or both) and enjoy!

Video

Notes

Egg: If you just want a dairy-free cornbread and not vegan, you can use 1 egg in place of the flaxseed egg.
Buttermilk: To make dairy-free, vegan buttermilk mix apple cider vinegar with almond or soy milk. Avoid using other dairy-free milks like coconut, or oat, as they don’t curdle or thicken the same way.
Storage: Once completely cooled, store cornbread in an airtight container at room temperature for 1-2 days, in the fridge for up to 1 week, or freeze for up to 3 months. Reheat in the oven at 350°F for 5-10 minutes, or microwave for 10-15 seconds.

Nutrition