The Best Vegan Cornbread Recipe
The perfect vegan cornbread recipe that's golden, buttery, with a tender crumb and crisp edges. Quick to make, with simple pantry ingredients, and just the right amount of sweetness!
Servings: 9 inch pan
Calories: 491kcal
Cost: $6
Equipment
- large skillet (10 inches)
Ingredients
- 1 ½ cups yellow cornmeal
- ½ cup masa harina or substitute with additional cornmeal
- 2 ½ cups all-purpose flour or gluten-free all-purpose flour mix
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 3 tablespoons egg replacer powder
- 1 cup maple syrup
- 3 cups unsweetened plant-based milk
- 2 teaspoons apple cider vinegar
- ⅓ cup olive oil
- Optional but recommended mix-ins:
- ⅔ cup sliced scallions
- 1 cup fresh or frozen corn kernels
If serving your cornbread with chili or vegan barbecue:
- 1 minced jalapeño or Fresno chili
For Baking:
- 2 tablespoons vegan butter
- ½ teaspoon smoked paprika
For Serving:
- 1 tablespoon vegan butter
- 1 tablespoon minced chives or parsley
Instructions
- Preheat the oven to 350°F (175°C). Place a cast iron pan into the oven to heat while you put the batter together.
- Whisk together the cornmeal, masa harina, flour, baking soda, baking powder, and salt in a medium-sized mixing bowl.
- In a small bowl, using the tines of a fork or a small whisk, beat together the egg replacer powder and maple syrup for about 60 seconds until smooth and a little foamy.
- Using a rubber spatula, add the maple/egg replacer slurry into the bowl with the dry ingredients. Add the milk, cider vinegar, and olive oil, and mix together until smooth.
- If using any mix-ins, stir in the corn and scallions last. If you are going to be serving the cornbread with BBQ dishes, you can also stir in some minced chilies.
- Remove the hot skillet from the oven, and spread the margarine around the bottom and sides of the pan.
- Using a rubber spatula, add the cornbread batter, and spread it quickly around into an even layer. Place the cornbread back into the oven and bake for 50-55 minutes until a toothpick can be removed from the center without having wet batter adhere to it, and the sides of the cornbread should appear lightly browned and pulling away from the edges of the pan.
- Remove the cornbread from the oven, and just before serving, place a pat of vegan butter in the center and garnish with fresh herbs.
Video
Notes
🔥 Sizzle for Success: Preheat the cast iron skillet in the oven—this is crucial for a crispy, golden crust with a moist, tender inside. Spread vegan butter quickly around the hot pan, then pour in the batter immediately. It should sizzle as it hits the skillet.
🙅♀️ Batter Up, Not Over: Stir the wet and dry ingredients until just combined. Overmixing can make the cornbread tough and dense, so stop as soon as the flour is mixed in.
⏳ Bulk Means Bide Your Time: Extra mix-ins will extend the cooking time, so be patient if you’ve added corn, peppers, and what have you.
⏱️ Cool Your Cornbread Jets: Let the cornbread rest in the skillet for at least ten minutes before slicing. This allows it to firm up, making it easier to cut without crumbling.
Nutrition
Calories: 491kcal | Carbohydrates: 80g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 665mg | Potassium: 336mg | Fiber: 4g | Sugar: 24g | Vitamin A: 556IU | Vitamin C: 6mg | Calcium: 244mg | Iron: 4mg