Perfect Vegan Cornbread | Minimalist Baker Recipes

Slices of the best vegan cornbread

Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. And this, friends, is it! Say hello to the BEST vegan cornbread!

Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it’s done!

Cornmeal, flour, ground flax, lemon, almond milk, vegan butter, applesauce, salt, baking soda, and sugar

Origins of Cornbread

Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).

During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US but is especially associated with Southern cuisine.

The following is our plant-based version, which resembles the flavors we grew up with and loved.

Mixing the ingredients for our vegan cornbread recipe

How to Make Vegan Cornbread

The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work.

For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar). And in place of eggs, we opted for our trusty flax eggs for binding and a nutrition boost.

Cane sugar and applesauce are both used for sweetness. While cane sugar helps achieve a crumbly texture, applesauce adds moisture and natural sweetness.

Baking soda provides leavening and sea salt adds extra flavor.

Vegan cornbread batter

We hope you LOVE this vegan cornbread! It’s:

Fluffy
Moist
Comforting
Perfectly sweet
Versatile
& The BEST!

It’s perfect for serving alongside chili, soup, BBQ bean bowls, and black eyed peas or enjoying as a delicious snack! It also works well when made into stuffing or croutons.

Baking dish of perfect vegan cornbread

More Cornbread Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Slices of vegan cornbread

Prep Time 10 minutes

Cook Time 32 minutes

Total Time 42 minutes

Servings 9 (slices)

Course Side

Cuisine Native American-Inspired, Southern-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 2 Days

  • Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
  • Prepare flax egg in a small bowl and let set for a few minutes to achieve an “eggy” texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

  • To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.

  • Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for.

  • Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.

  • Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.

  • Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).

*Nutrition information is a rough estimate calculated without additional toppings.
*Note: You can learn more about the origins of cornbread here.
*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.

Serving: 1 slice Calories: 200 Carbohydrates: 30.6 g Protein: 2.6 g Fat: 7.9 g Saturated Fat: 4.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 246 mg Fiber: 1.6 g Sugar: 11.6 g


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