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:
& The BEST!
More Cornbread Recipes
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Perfect Vegan Cornbread
- 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)
- 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.
*Nutrition information is a rough estimate calculated without additional toppings.
*Note: You can learn more about the origins of cornbread here.
*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.