This vegan cornbread bakes up golden with crisp edges and a tender, moist crumb. It comes together in one bowl from pantry staples and makes every bowl of chili or soup feel like a hug.
Vegan Cornbread
Equipment
- 1 Cast iron skillet (10-inch) preheated; or use an 8-inch square or 9-inch round pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cup for liquids
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal fine to medium grind
- 1 cup all-purpose flour
- 0.33 cup organic cane sugar reduce for a more savory bite
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
Wet Ingredients
- 1.5 cup unsweetened plant milk soy, oat, or almond
- 1 tbsp apple cider vinegar to make vegan buttermilk
- 0.33 cup neutral oil or melted vegan butter avocado, grapeseed, or melted refined coconut; or use melted vegan butter
Optional Add-ins
- 0.5 cup corn kernels thawed if frozen
- 1 jalapeño small, minced
- 0.5 cup shredded vegan cheddar
Instructions
Preheat the Oven and Pan
- Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C). If using a baking pan, lightly grease an 8-inch square or 9-inch round and set aside.
Make Vegan Buttermilk
- In a measuring cup, stir together plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Whisk the Dry Ingredients
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet and Dry
- Add the buttermilk and oil to the dry ingredients. Stir with a spatula until just combined. The batter should be thick yet pourable. Fold in any optional add-ins.
Heat, Pour, and Bake
- If using a hot skillet, carefully remove it from the oven, add 1 tsp oil, and swirl to coat for crisp edges. Pour in the batter and smooth the top. Bake for 20 to 24 minutes, until golden and a toothpick comes out clean. Internal temp should be around 200°F (93°C).
Cool, Slice, and Serve
- Cool in the pan for 10 minutes to set the crumb, then slice into squares or wedges. Serve warm with vegan butter and a drizzle of maple or hot agave.
Notes
Why You’ll Love This Vegan Cornbread
- One bowl, simple ingredients, ready in about 30 minutes.
- Crisp edges with a moist, fluffy center every time.
- Dairy-free and egg-free, with easy gluten-free and oil-free options.
- Perfect for chili night, BBQ plates, or a cozy weekend brunch.
Vegan Cornbread Ingredients & Substitutions
- 1 cup (150 g) yellow cornmeal, fine to medium grind
- 1 cup (125 g) all-purpose flour
- 1/3 cup (65 g) organic cane sugar; reduce for a more savory bite
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups (360 ml) unsweetened plant milk (soy, oat, or almond)
- 1 tbsp apple cider vinegar to make vegan buttermilk
- 1/3 cup (70 ml) neutral oil (avocado, grapeseed, or melted refined coconut) or melted vegan butter
- Optional add-ins: 1/2 cup corn kernels, 1 small minced jalapeño, or 1/2 cup shredded vegan cheddar
Simple swaps:
- Gluten-free: use a 1:1 gluten-free all-purpose blend and add 1 tbsp ground flaxseed for extra hold.
- Oil-free: replace oil with 1/2 cup unsweetened applesauce; edges will be less crisp but still tender.
- Sweeter or savory: increase sugar to 1/2 cup for a sweeter slice, or drop to 1 to 2 tbsp for savory cornbread.
- Plant milk: use any unsweetened milk; full-fat canned coconut milk works for richer crumbs.
Step-by-Step Instructions to Make Vegan Cornbread
Preheat the Oven and Pan
Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C). If using a baking pan, lightly grease an 8-inch square or 9-inch round and set aside.
Make Vegan Buttermilk
In a measuring cup, stir together plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Whisk the Dry Ingredients
In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet and Dry
Add the buttermilk and oil to the dry ingredients. Stir with a spatula until just combined. The batter should be thick yet pourable. Fold in any optional add-ins.
Heat, Pour, and Bake
If using a hot skillet, carefully remove it from the oven, add 1 tsp oil, and swirl to coat for crisp edges. Pour in the batter and smooth the top. Bake for 20 to 24 minutes, until golden and a toothpick comes out clean. Internal temp should be around 200°F (93°C).
Cool, Slice, and Serve
Cool in the pan for 10 minutes to set the crumb, then slice into squares or wedges. Serve warm with vegan butter and a drizzle of maple or hot agave.
Tips for Success
- Preheat the skillet for restaurant-level crisp edges.
- Do not overmix. Stir just until no dry streaks remain for a tender crumb.
- Let the batter rest 3 to 5 minutes to hydrate the cornmeal.
- Weigh ingredients for consistent results, especially flour.
- Bake on the center rack and avoid opening the oven early.
Variations of Vegan Cornbread
- Jalapeño Cheddar: fold in jalapeño and vegan cheddar.
- Maple Skillet: swap sugar for 1/3 cup maple syrup and reduce plant milk by 2 tbsp.
- Herbed: add 1 tbsp chopped rosemary or thyme and cracked black pepper.
- Whole Grain: replace 1/2 cup all-purpose with whole wheat pastry flour.
- Corn-Studded: fold in 1/2 cup thawed corn kernels for juicy pops.
Serving Suggestions: What to Pair with Vegan Cornbread
- Vegan chili, smoky lentil stew, or tomato soup.
- BBQ jackfruit, baked beans, or crispy tofu.
- Simple side salad with lemon vinaigrette.
- Breakfast plate with tofu scramble and fruit.
- Spread with vegan butter, maple syrup, or hot agave for sweet heat.
Storage & Reheating Instructions
Cool completely, then store covered at room temperature for 1 day or refrigerated up to 4 days. Freeze slices in a freezer bag for up to 3 months.
Reheat in a 350°F (175°C) toaster oven for 5 to 8 minutes, or microwave for 15 to 25 seconds. For crisp edges, warm a slice in a lightly oiled skillet over medium heat for 2 to 3 minutes per side.
Memories Made Around the Table
My grandma always poured cornbread batter into a sizzling skillet that lived on her stove. The first time I recreated that crackle with a vegan version, it transported me right back to her cozy kitchen.
FAQs
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free all-purpose blend and add 1 tbsp ground flaxseed for structure. Bake time is similar; start checking at 18 minutes.
How do I get extra crisp edges?
Preheat a cast iron skillet, add a teaspoon of oil before pouring the batter, and bake on the center rack.
Can I make muffins instead?
Absolutely. Divide batter into a greased 12-cup muffin tin and bake at 400°F (200°C) for 12 to 15 minutes.
Do I need a flax egg?
Not for this recipe. The leaveners and vegan buttermilk provide lift. Add 1 tbsp ground flaxseed only if you prefer a sturdier slice.
What type of cornmeal works best?
Use fine to medium yellow cornmeal for a balanced texture. Stone-ground works too but will be a bit more rustic.
Final Thoughts
This vegan cornbread is quick comfort food with a golden crust and tender crumb. Keep it in your weeknight rotation and dress it up with jalapeño, herbs, or maple depending on your mood. Warm slice, happy table.