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.

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.

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!

• 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.

• 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.

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.

What to do with leftover cornbread?

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