This vegan cornbread recipe is a delicious and easy side dish that pairs perfectly with your favorite vegan chili.
It’s the best way to enjoy the comforting flavors of traditional cornbread without any dairy or animal products. Give this recipe a try and impress your friends and family with its amazing taste!
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Its golden brown crust, nutty flavor, and soft texture make it a crowd-pleaser for all occasions.
Whether you’re hosting a gathering or simply craving some comfort food, this easy vegan cornbread recipe will satisfy your taste buds and impress your guests.
Give this recipe a try and enjoy the best vegan cornbread that will surely become a staple in your household. It’s made with simple ingredients that you can find in most grocery stores, and it’s suitable for vegans and non-vegans alike.
Remember, you can also customize this recipe according to your personal preferences. Feel free to add corn kernels, vegan cheese, or even green chilis to give it a unique twist. The possibilities are endless!
And side note: if need want a traditional cornbread recipe, see also my southern skillet cornbread.
How to Make Vegan Cornbread
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to. To make this Vegan Cornbread recipe, you will need the following ingredients:
- Avocado oil (can sub olive oil or other oil of choice)
- Ground flaxseed
- Water
- Plant-based milk – unsweetened soy milk and almond milk both work great
- Apple cider vinegar
- All-purpose flour
- Cornmeal
- Baking powder
- Salt
- Vegan butter
Cooking Vegan Cornbread
Vegan Cornbread is a simple recipe that can be made in just a few simple steps.
Preheat the oven to 375 degrees. Add the oil to a cast iron skillet.
Next, it is time to make the flax egg. Mix together the water and flaxseed in a small bowl and let it sit for 15 minutes to thicken up.
In a separate bowl, combine the milk with the vinegar and let that sit for about 5 minutes. This is vegan buttermilk.
Meanwhile, mix the flour, cornmeal, baking powder, and salt in a medium bowl.
In a separate bowl, combine the buttermilk, butter, and the flax egg, stirring to combine. Do not overmix (a few lumps are fine!).
Combine the wet and dry ingredients into a thick batter.
Once the oven is preheated, pour the batter into the pan in an even layer.
Place the pan on the middle rack of the preheated oven and bake it until golden (about 24 minutes).
Remove it from the oven, let it cool, then slice and serve.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. It is also fine to keep this at room temperature for a day or two, but it will likely spoil faster.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Enjoy your homemade vegan cornbread and happy cooking!
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Vegan Cornbread Recipe
This vegan cornbread recipe is the best way to enjoy the comforting flavors of traditional cornbread without any dairy or animal products.
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoon ground flaxseed
- 6 tablespoons water
- 1 ¼ cups plant based milk
- 1 tablespoon apple cider vinegar
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- ⅓ cup vegan butter melted
Instructions
- Preheat the oven to 375 degrees. Add the oil to a cast iron skillet.
- Mix together the water and flaxseed in a small bowl and let it sit for 15 minutes to thicken up.
- In a separate bowl, combine the milk with the vinegar and let that sit for about 5 minutes. This is vegan buttermilk.
- Meanwhile, mix the flour, cornmeal, baking powder and salt in a medium bowl.
- In a separate bowl, combine the buttermilk, butter and the flax egg, stirring to combine. Do not over mix (a few lumps are fine!).
- Combine the wet and dry ingredients into a thick batter.
- Once the oven is preheated, pour the batter into the pan in an even layer.
- Place the pan in the middle rack of the preheated oven and bake it until golden (about 24 minutes)
- Remove it from the oven, let it cool, then slice and serve.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Calculation was based on 8 slices, as pictured.
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