Go Back
–+ servings
Single Cornbread

Vegan Cornbread

Regi Pearce
This Vegan Cornbread is moist, fluffy, and slightly sweet—perfect for pairing with Black Bean Quinoa Chili or enjoying on its own. Made without dairy or eggs, this easy plant-based recipe delivers all the classic cornbread flavor you love in a vegan-friendly way.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course side dish
Cuisine American, Vegan
Servings 12 servings
Calories 264 kcal

Equipment

Ingredients
  

  • 1½ cup medium grind yellow cornmeal
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • ½ cup vegan yogurt plain; or vegan sour cream
  • 2 egg replacer or 2 flax or chia eggs (see post)
  • ½ cup olive oil or 8 tablespoon of butter
  • 1 tablespoon butter or cooking oil spray

Sweet Cinnamon Butter

  • 2 oz vegan butter ½ stick softened
  • ¼ teaspoon cinnamon
  • 1 teaspoon powdered sugar
  • ¼ teaspoon vanilla extract

Instructions
 

  • Preheat: Preheat your oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
  • Mix: In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
  • Combine: In a separate mixing bowl, combine apple cider vinegar, vegan yogurt, oil, and egg replacer. Whisk until well combined.
  • Incorporate: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
  • Pour: Remove the hot skillet from the oven and coat with 1 tablespoon of butter or oil spray. Pour the batter into it. Hear that sizzle! Yum.
  • Bake: Smooth the top of the batter with a spatula and return the skillet to the oven. Bake for 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
  • Cool: Allow the cornbread to cool for a few minutes before slicing and serving.

Sweet Cinnamon Butter (optional)

  • Combine: Using a rubber spatula, combine all the ingredients in a medium-sized bowl, stirring until everything is evenly mixed with no streaks. After mixing, transfer the butter to an airtight container.

Video

Notes

Serve the cornbread warm with a dollop of the sweet cinnamon butter. 
Nutritional information is only an estimate. 
If you plan to consume the cornbread within two or three days, leave it at room temperature without any problem. But keeping it in the refrigerator is better if you want to store it for extended periods.

Nutrition

Calories: 264kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 3gSodium: 293mgFiber: 2gSugar: 10gCalcium: 83mgIron: 1mg
Keyword 30 minute recipe, batch cooking, kid friendly, veganuary
Tried this recipe?Let us know how it was!