Perfect Vegan Cornbread
This soft and buttery Vegan Cornbread is the best! It’s easy to make with 10 pantry staples and a perfect side dish for chili, stews, BBQ classics, and more. Vegan; Oil-Free and Gluten-Free Options.
Servings 16 servings
Calories 147kcal
Ingredients
- 1/2 cup unsalted dairy-free butter melted (1 stick)
- 1 1/4 cup unsweetened soy milk*
- 1 tablespoon apple cider vinegar
- 1 1/4 cup all-purpose flour spooned and leveled
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 tablespoons grade A maple syrup
- Optional add-ins: 1/2 cup sliced green onions chopped jalapeños, or dairy-free cheddar cheese, and/or 1/4 cup (30g) vegan bacon bits
Instructions
- Baking Prep: Preheat the oven to 400F and grease or line a 9x9” baking dish. (Tip: I like to use the wrapper from the butter stick to grease my dish).
- Ingredient Prep: Melt the butter on the stovetop or microwave, then set aside to let cool slightly. Mix the soy milk and apple cider vinegar together and let sit for at least 5 minutes to curdle.
- Dry Ingredients: Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Form a well in the center of the bowl and set aside.
- Wet Ingredients: Add the soy milk “buttermilk” to a medium bowl along with the sugar and maple syrup. Whisk vigorously, until the sugar has dissolved. Slowly pour in the melted butter while whisking the milk mixture.
- Combine: Add the wet ingredients to the dry ingredients and use a spatula to gently mix. Mix until all of the dry flour has been absorbed; there will still be some lumps in the batter, but this is okay. If adding any optional add-ins, gently fold them into the batter now. Transfer the batter to the prepared baking dish and spread it out evenly.
- Bake: Bake in the middle rack of the oven for 22 to 25 minutes, until the cornbread is puffy and the top is beginning to turn golden brown.
- Cool: Transfer the baking dish to a wire rack and let it set for 10 minutes. Then, use a plate or another wire rack to flip the cornbread out of the baking dish, then back to the wire rack. Let cool completely (or serve warm!).
- Serve & Store: Slice the cornbread into thirds each way to make 9 large pieces, or fourths to make 16 smaller pieces. Serve with butter or as desired. Store any leftovers in an airtight container at room temperature for up to 4 days. You can also store the sliced cornbread in a freezer-safe container in the freezer for up to 2 months; leftovers are best reheated in the toaster oven, air fryer, or oven.
Video
Notes
- Soy Milk: I recommend using soy milk for this recipe as it is both creamy and has a higher protein content, so it makes better buttermilk. A higher-protein milk like Ripple should work as well. Creamy milks with lower protein content like cashew milk, coconut milk or oat milk will work okay, but they will not curdle as much and the final cornbread will be less fluffy.
- Oil-Free & Gluten-Free: Try my Healthy Vegan Cornbread recipe instead!
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 238mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 39IU | Calcium: 73mg | Iron: 1mg