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.
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.
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.