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Cornbread has always been a favorite of mine in the fall, especially with a good Sweet Potato Chili. I wanted a vegan version (sometimes I just like to cut back on dairy and eggs!) that still had crumbly edges and a moist center, and that’s what I got with this recipe—it’s so good!
Table of contents
This vegan version of cornbread is crazy good, you guys! It’s got the best crumbly but moist texture, with a hint of sweetness from a little maple syrup. All without dairy or eggs. I also like to add a bit of paprika and turmeric for extra flavor and color. It’s not traditional, but it gives this cornbread a little something extra, IMO.
Ingredients to Make Vegan Cornbread
- Medium Grind Cornmeal: Medium grind gives a great texture – a little coarse but not too gritty. Avoid fine grind if you want that classic cornbread crumb.
- All-Purpose Flour: Helps hold the cornbread together and adds a softer bite. You could substitute with a gluten-free flour blend if needed, though the texture may vary slightly.
- Baking Powder: Adds the lift, making the cornbread fluffy and light. Be sure it’s fresh for the best rise and go with aluminium free to avoid an off metallic taste.
- Salt: Essential for bringing out the flavors in the cornmeal and balancing the sweetness.
- Paprika: Adds a mild warmth and depth without being spicy. You can skip this, but it does bring a subtle richness.
- Turmeric (Optional): Just a pinch for color and a hint of earthiness. It’s optional but gives the cornbread a nice golden hue.
- Unsweetened Almond Milk: Adds moisture without any dairy. Other plant milks like oat or soy will work, but make sure they’re unsweetened.
- Water: Helps achieve the right batter consistency, keeping the cornbread light.
- Avocado Oil: Adds moisture and a buttery richness. You can swap with another neutral oil, like olive oil or melted coconut oil, if preferred.
- Maple Syrup: You could also use agave if that’s what you have on hand.
Popular Additions
- Fresh Corn Kernels: Fold in ½ cup of fresh or frozen (thawed) corn kernels for added texture and sweetness.
- Jalapeños: For a spicy kick, finely chop one or two jalapeños and stir them in.
- Vegan Cheese: Add ¼ cup of shredded vegan cheddar for a savory, cheesy twist.
- Green Onions or Chives: Stir in a handful of chopped green onions or chives for a hint of onion flavor.
- Rosemary or Thyme: A tablespoon of fresh rosemary or thyme goes great alongside soups and stews.
How to Make Vegan Cornbread
Tips for Making the Best Vegan Cornbread
- Let the Batter Rest: After mixing, let the batter sit for 5-10 minutes. This helps hydrate the cornmeal, giving the cornbread a better texture.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cornbread dense.
- Grease and Line the Pan: Greasing your pan (and using a strip of parchment) makes removing the cornbread super easy, especially if you’re serving straight from the pan.
- Serve Warm: Cornbread is best enjoyed warm, straight from the oven, but you can reheat it in the oven for a few minutes to refresh it later.
What to Serve With Cornbread
Frequently Asked Questions
Room Temperature: Wrap leftover cornbread tightly in foil or plastic wrap and keep it at room temperature for up to 2 days. This keeps it soft and fresh without drying out.
Refrigerator: For longer storage, place the wrapped cornbread in an airtight container in the fridge for up to 5 days. It may firm up slightly, so reheat it to soften.
Freezer: To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
Reheating: Warm up the cornbread in a 350°F oven for 5-10 minutes, or pop a slice in the microwave for 15-20 seconds to bring back its fresh, soft texture.
Cornmeal itself is gluten-free, but we do use flour in this recipe. I would wager that you can use a 1:1 gluten-free flour in the place of the all purpose flour, but I haven’t ried it myself. If you do, I would love to hear in the comments below!
Traditional cornbread is made in a cast iron skillet, but I know not everyone has one. The cornbread baked in a pan came out wonderfully! If you have a cast iron skillet, you can of course use that. Spray the skillet with cooking spray and pre heat it in the oven. Once your batter is ready you can pour it in.
More Baked Goods Recipes:
- Zucchini Bread Muffins
- Almond Joy Cookies
- Lemon Bread
- Apple Cinnamon Muffins
- Cranberry Lemon Pound Cake
- Vegan Peppermint Brownies
If you’ve tried this healthy-ish feel good Vegan Cornbread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Vegan Cornbread
Video
Ingredients
- 1 ¾ cup medium grind cornmeal
- 1 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon turmeric optional
- 1 ½ cup unsweetened almond milk
- 1 cup water
- ⅓ cup avocado oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400° F. Grease an 8” x 8” pan. For extra easy removal, add strip of parchment paper.
- In a large bowl, combine corn meal, flour, baking powder, salt and paprika. Whisk to evenly distribute everything.
- In a separate large bowl, whisk together the almond milk, water, avocado oil and maple syrup. Slowly add the dry ingredients into the wet ingredients, whisking until everything is smooth. Allow to stand for 5-10 minutes.
- Pour into prepared baking pan and bake for 33-40 minutes, until a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes before removing and cutting.
Notes
- Instead of almond milk, you can use any other plant-based milk or regular milk.
- Instead of maple syrup, you can use another liquid sweetener or granulated sugar.
- Instead of vegetable oil, you can use coconut oil, butter or plant-based butter.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can I bake it in muffin cups?
I have yet to try that, but I think it could!