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Home Seasonal Thanksgiving

Vegan Cornbread

Make this vegan cornbread to serve at your Thanksgiving dinner, or just to enjoy with a hearty warming meal. This Southern cornbread is made vegan without compromising on the taste. It's moist, not too sweet and requires just one bowl to make.
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By: Diana Last updated on May 4, 2021

This post may contain affiliate links. Please read my disclosure policy.

Make this vegan cornbread to serve at your Thanksgiving dinner, or just to enjoy with a hearty warming meal. This Southern cornbread is made vegan without compromising on the taste. It’s moist, not too sweet, and requires just one bowl to make.

A close up picture of a slice of cornbread with corn kernels


It’s November, and Thanksgiving is around the corner which means that I already started planning my Thanksgiving dinner, and I’ve been busy in my kitchen testing some great Thanksgiving recipes to share with you. This cornbread is my newest creation, where I veganized an old cornbread recipe and it turned out just perfect and I’m very excited to share this with you today!

This vegan cornbread tastes very similar to the non-vegan version, it’s not too fluffy or firm, and it tastes amazing! Now let’s get into the recipe.

The Ingredients

To make this vegan cornbread, you will need:

  • Cornmeal, plain flour, baking powder, baking soda, salt.
  • Almond milk, vegetable oil, maple or agave syrup, apple cider vinegar.
  • Corn kernels, jalapenos, herbs – these are optional, I used just corn in this recipe.
vegan cornbread ingredients

How to Make Vegan Cornbread

This is probably the easiest baking recipe ever. You will only need one bowl, a whisk, and a loaf pan. It’s the kind of recipe where you need to just dump ingredients, mix and bake!

Whisking the cornbread batter in a mixing bowl
  • In a mixing bowl, add the cornmeal, flour, baking soda, baking powder, salt. Whisk just to combine the dry ingredients.
  • Then create a well in the middle and add the oil, agave or maple syrup (or even sugar), almond or soy milk, and apple cider vinegar. Whisk the mixture until just combined (maybe around 20 times). It is very important not to over-mix the batter, all of the ingredients should be wet but lumps are fine.
  • Mix in corn kernels, sliced jalapenos, or herbs if using.
Cornbread batter in baking dish vs baked cornbread in the same oven dish
  • Grease a ceramic oven dish (the one that I’m using in the pictures is 21x32cm (8″x12″). Here’s the exact link. And pour the batter in the oven dish.
  • Bake at 200°C (390°F) for 30 minutes or until a toothpick comes out clean from the center of the cornbread.
  • Allow the cornbread to cool before slicing. Then serve with this vegan chili, it’s the best!

Expert Tips

  • This is a sweet cornbread recipe if you don’t like sweet, just reduce the amount of the agave/maple syrup.
  • You can use wholewheat flour instead of plain flour if you prefer. It won’t be as fluffy, but it will still be good.
  • The cornbread will crack at the top, and that’s totally fine.
  • Use leftovers to make cornbread salad.
  • For an oil-free cornbread, use apple sauce, fruit puree, or aquafaba instead of the oil.
A close up shot of cornbread with honey or agave or maple.

How to store cornbread?

  • Store at room temperature in an airtight container for 1-2 days, or in the fridge for up to 7 days. If the weather is hot, it’s recommended that you store the cornbread in the fridge so it does not develop any mold.
  • Allow your cornbread to completely cool down before storing it in the fridge or freezing.
  • Enjoy the cornbread either cold, or warm after reheating it in the oven for 10 minutes at 180c (350f).

Can cornbread be frozen?

  • Certainly! Allow the cornbread to cool down completely, slice, then place in freezer bags if your freezer isn’t crowded. In the case, if your freezer is crowded, use containers instead.
  • Freeze for up to 3 months. Thaw the frozen cornbread in the fridge overnight, then reheat in the oven.
A slice of cornbread drizzled with agave syrup on a white plate

What to do with leftover cornbread?

Make this absolutely delicious Southern cornbread salad with all the leftovers that you have left!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
A close up picture of a slice of cornbread with corn kernels
5 from 3 votes
(Click stars to rate!)

Vegan Cornbread

Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Author: Diana
Print Rate Recipe
Make this vegan cornbread to serve at your Thanksgiving dinner, or just to enjoy with a hearty warming meal. This Southern cornbread is made vegan without compromising on the taste. It's moist, not too sweet and requires just one bowl to make.
12
Make this vegan cornbread to serve at your Thanksgiving dinner, or just to enjoy with a hearty warming meal. This Southern cornbread is made vegan without compromising on the taste. It's moist, not too sweet and requires just one bowl to make.

Ingredients 

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅓ cup corn oil or any vegetable oil
  • ⅓ cup maple syrup or agave syrup
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup sweet corn frozen, fresh, or canned (and drained well)

Instructions 

  • Preheat oven to 400f (200c), and grease a 9" (22cm) baking dish.
  • In a medium mixing bowl, mix flour, cornbread, baking soda, baking powder, and salt. Then add oil, maple syrup, milk, vinegar and sweet corn and whisk together until just combined.
  • Pour the batter in your prepared baking dish, and bake for 30 minutes or until a toothpick comes out clean.

Notes:

  • Adding sweet corn is optional, you can also add herbs and sliced jalapenos if desired.
  • Maple syrup can be substituted with cane sugar, agave syrup, or honey (if not vegan).
  • Almond milk can be substituted with soy milk.
  • Store at room temperature in an airtight container for 1-2 days, or in the fridge for up to 7 days. If the weather is hot, it’s recommended that you store the cornbread in the fridge so it does not develop any mold.
  • Allow your cornbread to completely cool down before storing it in the fridge.
  • Enjoy the cornbread either cold, or warm after reheating it in the oven for 10 minutes at 180c (350f).

Nutrition Information

Calories: 183kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Sodium: 171mg, Potassium: 135mg, Fiber: 1.9g, Sugar: 6g, Vitamin A: 33IU, Calcium: 50mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Darlene Kohles says

    Posted on 11/24/20 at 20:15

    5 stars
    Thank you so much for this awesome cornbread recipe. The best ever and so easy to make. I used maple syrup and it baked in 19 minutes. The only cornbread I will ever make ! You will have to make it yourself to become a believer!!! Also I didn’t add any extra corn. And I am not a vegan!!!
    Thank you again!!!

    Reply
    • Diana says

      Posted on 11/25/20 at 14:19

      Love the great review, Darlene! Thanks for taking a moment to comment!

      Reply

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