Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. And this, friends, is it! Say hello to the BEST vegan cornbread!
Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it’s done!
Origins of Cornbread
Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).
During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US but is especially associated with Southern cuisine.
The following is our plant-based version, which resembles the flavors we grew up with and loved.
How to Make Vegan Cornbread
The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work.
For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar). And in place of eggs, we opted for our trusty flax eggs for binding and a nutrition boost.
Cane sugar and applesauce are both used for sweetness. While cane sugar helps achieve a crumbly texture, applesauce adds moisture and natural sweetness.
Baking soda provides leavening and sea salt adds extra flavor.
We hope you LOVE this vegan cornbread! It’s:
Fluffy
Moist
Comforting
Perfectly sweet
Versatile
& The BEST!
It’s perfect for serving alongside chili, soup, BBQ bean bowls, and black eyed peas or enjoying as a delicious snack! It also works well when made into stuffing or croutons.
More Cornbread Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Vegan Cornbread
Ingredients
- 1 ½ batches flax egg (1 ½ Tbsp (11 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
- 3/4 cup unsweetened plain almond milk (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
- 1 tsp lemon juice or apple cider vinegar
- 1/2 tsp baking soda
- 1/3 cup vegan butter, melted (we like Earth Balance)
- 1/2 cup organic cane sugar or granulated sugar
- 2 Tbsp unsweetened applesauce
- 1/2 tsp sea salt
- 3/4 cups fine yellow cornmeal (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
- 3/4 cups unbleached all-purpose flour (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
Instructions
- Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
- Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
- To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
- Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
- Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.
- Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).
Video
Notes
*Note: You can learn more about the origins of cornbread here.
*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.
Pam S says
This recipe is a keeper! I made it using 1 egg in place of the flax egg (didn’t have any flax left), Miyokos dairy free butter and 1:1 gluten-free flour. I did have to add just a tiny bit more flour to get the consistency (a scant 1/4 cup). I had company and they requested seconds. I’ll definitely make this again and wanted to share my experience making it with gluten-free flour for others who might need it. Thank you so much for your wonderful recipes! I’ve share your website with many friends, family and patients (I’m a RN).
We’re so glad you and your company enjoyed it, Pam! Thanks so much for sharing your modifications. xo
Natalia Eva says
I have been making this cornbread for my family for many years now. We love how airy and delicious it is! I make a few adjustments to this recipe. I use six tablespoons of JUST Egg instead of the flax egg. I replace the melted butter with oil. I also make this recipe gluten-free. Tysm!!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Natalia!
Kenneth Ingham says
What are the “as original recipe is written” comments about?
I made this, but changed the instructions to keep the liquid and dry ingredients separate until the last minute, and I put it in the pan and into the heat as quickly as possible after the wet and dry were mixed. I was concerned about losing all of the bubbles from the vinegar and baking soda interaction.
I also used whole spelt flour, not white flour, brown sugar instead of white, and olive oil instead of melted “butter”.
I was cooking this while out camping, using an “oven” that sits on the camp stove burner. Other than taking a bit longer to cook, it worked fine. I served it with a vegan chili made with New Mexico red chile powder.
The result got rave reviews from family and friends eating together. It all disappeared.
Hi Kenneth, we write “(as original recipe is written // adjust if altering batch size)” because the recipe plug-in for our website doesn’t allow us to write “3/4 cup + 1 Tbsp” and we have to include the extra amount in a note afterwards. Apologies if it causes confusion! We’re glad to hear this recipe worked well for you while camping!
Jasmine Bruce says
This was an amazing recipe tha was easily made gluten free to satisfy the whole family. Because having the majority of them beig vegan and one of them being celiac (gluten free) making dinner for everyone isn’t the easiest.
We’re so glad you enjoyed it, Jasmine! Thanks so much for sharing! xo
Anna says
What a lovely surprise for a relatively unskilled cook like me: the end result was moist, not-too-sweet and paired well with soup, chili and also a fruit dessert! Even sophisticated foodie (non vegan) friends were impressed. I’m already dreaming of making it again.
We’re so glad you enjoyed it, Anna. Thank you for sharing! xo
Rebecca says
This is a good recipe, and it’s a great one if you make one tweak: add baking soda with dry ingredients instead of wet. It will rise higher with a lighter crumb.
I’ve also had great results replacing some or all of the sugar with date sugar, like the Date Lady brand.
Rebecca says
So, this is great, but also terrible. Here’s what I mean: I’ve made this a bunch of times and we’ve loved it. But, that’s because I added the baking soda with the dry ingredients. This time, I followed the directions and added it to the acidified non-dairy milk. The result was *dense*. Do not recommend.
I have no idea why this recipe adds the leavening at an unusual time, but I think I works better if you do it the typical way.
Sorry that was your experience, Rebecca! We find that with a 1-bowl method, it stirs in better when added with the liquid ingredients. Is it possible you’re letting the batter rest a while before baking?
Eli says
This is the most amazing cornbread I’ve ever made! OMG the chickpea bring I was skeptical but I think that’s what made it so good. I don’t usually like cornbread but wanted to make it for my husband who likes it who is gluten free. I didn’t need to make any adjustments for consistency at the end, made it 100% as written and it turned out perfect.
Woohoo! Thanks so much for the great review, Eli. We’re so glad you both enjoyed!
Nancy G says
I love this recipe! Happy New Year! It was easy to follow. It was delicious! My family thought the same! I will be making it throughout the winter, for sure!
I also made the vegan cornbread and it is an excellent side dish for the black eyed peas and collard greens. We all feel healthy and lucky ringing in this new year! Thank you for this and all of the many vegan recipes you give us👍
Yay! Thanks for the great review, Nancy!
Marie says
Your cornbread is so moist and wonderful. I don’t need it with any maple syrup or extra butter. It is perfect on its own. I made it to go along with your Smoky Instant Pot Black Eyed Peas & Greens, which I have made before, for the New Years Eve/Kwanzaa/ my son’s birthday happens to be on New Years Eve dish! Thanks so much!
We’re so glad you enjoy it, Marie. Thanks so much for the lovely review! xo
Rob says
It turned out pretty stodgy & dense. We could taste the rising agent, yet it barely rose at all. I think this recipe needs much less liquid. It was over-sweet, as well — kind of dessert-level sweetness. Moreover, too many steps/ingredients that don’t seem to matter. A little over-engineered for a simple cornbread. We ended up using Nora Cooks ‘the Best Vegan Cornbread’ which is far simpler and results in more of a classic cornbread taste & texture.
Thanks for sharing your experience, Rob!
Heidi says
This looks amazing! If I want to use eggs instead of flax eggs, how many would I need?
Hi Heidi, we haven’t tried it, but one egg should work!
Grace says
Does this recipe work if you replace AP flour with 1:1 GF flour?
Hi Grace, it will depend which gluten-free blend you’re using as some are more absorbent than others. For our DIY blend, we’d recommend using a little more until the texture of the batter resembles the photos. For our NEW GF blend, we think it would work well to sub 1-1. We also have a vegan + gluten-free cornbread recipe here. Hope that helps!
Gina says
Hi Dana,
Can I use Masa Harina in place of cornmeal? I don’t have enough cornmeal to make the double batch needed for your cornbread stuffing recipe? Btw. We love your cornbread stuffing. Pecans and leeks so yummy.
Thanks,
Gina
We’re so glad you enjoy the stuffing, Gina! We haven’t tested this recipe with masa harina and aren’t sure it would work. It would likely have a stronger corn flavor. We’d suggest starting with less and maybe subbing more all-purpose flour until the texture resembles the photos. Hope that helps!
Sarah says
I did make some substitutions but overall followed it and it was divine! I haven’t made cornbread for awhile and I’m so glad this was the recipe I ultimately chose to follow. Thank you!
Lovely! Thanks so much for sharing, Sarah! xo