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Vegan Cornbread Recipes

The Best Vegan Cornbread

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 pieces 1x
  • Category: side dish, cornbread
  • Method: oven
  • Cuisine: American, Southern
  • Diet: Vegan

Description

The best vegan cornbread recipe! This dairy-free cornbread really is the BEST– you’d never know it was egg-free. Perfect on its own or with chili.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 pieces 1x
  • Category: side dish, cornbread
  • Method: oven
  • Cuisine: American, Southern
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 pieces 1x
  • Category: side dish, cornbread
  • Method: oven
  • Cuisine: American, Southern
  • Diet: Vegan
Scale

Ingredients

  • 1/2 cup corn, fresh kernels or frozen
  • 1 1/4 cup all purpose flour
  • 1 cup yellow cornmeal*
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 cup unsweetened non-dairy milk*
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1/4 cup vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease an 8×8 pan or line with parchment paper. Set aside.
  2. Heat a nonstick skillet over medium heat and spray with cooking spray. Add the corn and a pinch of salt, then cook over medium heat until warmed through and sautéed.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder. Add in the wet ingredients: milk, vinegar, and oil. Stir to combine, then fold in the corn. 
  4. Pour into the prepared baking pan and cook until done, about 25 minutes.

Notes

*I think this recipe works best with a fine cornmeal. I use oatmilk for this recipe when testing; I’d recommend that or almond milk.

This cornbread is also great with a 4 ounce can of diced chiles folded in.

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