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Two slices of vegan cornbread recipe topped with butter and Maple syrup
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Best Vegan Cornbread

Soft and moist, this Vegan Cornbread recipe is the perfect side dish for soups, stews and chili's. Made with cornmeal, plant-based milk and a touch of sweetness, this easy dairy free cornbread is a classic Southern recipe.
Course Bread, Side Dish
Cuisine American, southern
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 306kcal
Author Iryna

Ingredients

Instructions

Mix dry ingredients

  • In a big bowl add flour, cornmeal, baking soda, baking powder, sugar and salt. Mix to combine.
  • Mix liquid ingredients
  • In another big bowl whisk applesauce, plant-based milk and 6 tablespoon of melted vegan butter.

Combine the ingredients.

  • Pour liquid ingredients into the dry ingredients and mix with a whisk until the batter is smooth and without lumps.

Preheat your cast iron

  • Place a 9-inch cast iron pan on a medium heat for at least 5-7 minutes. You can also put the pan in the 435 F oven and preheat it there. Make sure to use oven mitts as the pan will be hot.
  • Melt 1 tablespoon of vegan butter and make sure it coats the pan evenly including the sides. You can replace butter with cooking olive oil if you want. If you preheat the skillet on the stovetop, you still need to set the oven to 435 F.

Bake the vegan cornbread

  • Quickly pour the batter into a hot skillet, place it into the oven and bake for 25 minutes.

Let the cornbread cool

  • Remove the cornbread from the oven and let the skillet cool for at least 15 minutes or until it's no longer hot to the touch.

Transfer the cornbread to a plate

  • Place a plate over a pan with vegan cornbread and flip it. The cornbread will invert on to a plate. Let it cool completely, slice and serve.

Notes

Preheating the skillet for the cornbread. I first preheat the skillet without any butter in it. Then, after 5 or so minutes when the skillet is hot, I add butter, let it melt and then quickly pour in a cornbread butter. The reason why I don't add vegan butter right away is that it burns relatively quickly and so it's best to add it right at the end when the skillet is hot.
Inverting the cornbread. Generally, if you buttered and preheated your skillet really well, the vegan cornbread won't steak. However, it still happens and it might stick just a little bit. In this case, you can use a thin spatula and gently insert it in between a skillet wall and cornbread. Push the spatula toward the center to gently lift up the cornbread and transfer it on to a plate.
Plant-based milk. In this vegetarian cornbread I like to use neutral flavored milk, like almond milk or soy milk. Canned coconut milk has a rich flavor. However, you can use it too. I would suggest mixing it with other plant-based milk. That way the "milk" will be rich and creamy without a coconut flavor. I also suggest buying plant-based milk that doesn't have any additional ingredients like oils or sugar. See my Vegan Grocery List for specific recommendations;
Sugar. Make sure to use organic cane sugar, as regular cane sugar is processed with a bone char and isn't considered a vegan ingredient. You can try substituting with coconut sugar, but the cornbread might be slightly darker (which is not a problem at all). You can also skip the sugar if you want. Just keep in mind that the cornbread won't be as sweet.
Storing. This dairy-free homemade cornbread stores really well. If you plan to eat within 5 days, put it in the airtight container and store at room temperature on a counter. Another option is to freeze the cornbread. Wrap it tightly in plastic wrap or place in the freezer-friendly zipper bag making sure to release the air. Store in a freezer up to 1 month.
Reheating. Before serving allow to thaw overnight in the refrigerator and then reheat in the microwave for 10-15 seconds or bake in a 300°F (149°C) oven for 10 minutes.

Nutrition

Serving: 1slice | Calories: 306kcal | Carbohydrates: 32.4g | Protein: 4g | Fat: 18.7g | Saturated Fat: 10.9g | Sodium: 251mg | Potassium: 290mg | Fiber: 3.1g | Sugar: 4.6g | Calcium: 51mg | Iron: 2mg