This Vegan Cornbread is fluffy, but incredibly moist! It’s naturally sweetened and made with corn kernels for a delicious pop of texture.
Cornbread is my favorite side dish ever. I’ve made traditional cornbread, cornbread muffins, jalapeno cheddar cornbread, pumpkin cornbread, and now, this vegan cornbread! I told you I liked cornbread. 😉 It’s quick, easy, typically requires one bowl, and is SO good next to pretty much any main dish. What’s not to love?!
I always have these ingredients on hand, so this cornbread is a great last minute side dish!
- Almond Milk – provides moisture to the cornbread. Make sure you use unsweetened almond milk so the bread isn’t overly sweet.
- Coconut Oil – gives the cornbread an ultra-moist texture. Use a refined coconut oil to avoid a coconut flavor, if desired. Unrefined coconut oil may give this a slight coconut aftertaste.
- Maple Syrup – a natural sweetener for the cornbread. Use pure maple syrup, not a pancake syrup.
- Whole Wheat Pastry Flour and Yellow Cornmeal – both give the cornbread its structure. Most recipes call for equal parts flour and cornmeal, but I like to do just a little extra cornmeal to really bring out the corn flavor. Using pastry flour (vs regular whole wheat flour) keeps this bread from becoming too dense.
- Salt – enhances that delicious corn flavor.
- Baking Powder – gives the bread a little lift so it’s not too dense when baked.
- Canned Corn – I love the “pop” of texture and added sweetness that corn gives to each bite.
How to make
This delicious vegan side takes just 1 bowl and 10 minutes to prep!
- Place milk, oil, and maple syrup into a large bowl, then microwave until the coconut oil has melted.
- Add in flour, cornmeal, salt, and baking powder and whisk to combine then stir in corn.
- Pour batter into a greased baking pan.
- Bake until a toothpick comes out clean then serve and enjoy!
Why is my vegan cornbread dry?
There are a couple of reasons as to why your vegan cornbread may have come out slightly dry:
- You over-measured your dry ingredients. Make sure you use the spoon and level technique for measuring both the flour and cornmeal so they don’t get too packed in.
- You over-baked. Take the pan out of the oven as soon as an inserted toothpick comes out clean.
Can you make vegan cornbread into muffins?
You can definitely make this recipe into vegan cornbread muffins by spooning and baking the batter in a non-stick 12-slot muffin tin instead.
Keep in mind that the smaller size of the muffins will reduce the cook time. Start with 10 minutes, check to see if a toothpick comes out clean, then add a few minutes at a time until cooked through.
- Give it Tex-Mex flavor. Mix in some diced green chiles and a sprinkle of taco seasoning.
- Make it cheesy. Stir in a handful of your favorite shredded vegan cheese.
- Make cheddar jalapeño cornbread. Add in canned, diced jalapeño pepper and shredded vegan cheddar.
What to serve with vegan cornbread
I love to serve this vegan cornbread plain, with an extra drizzle of maple syrup and vegan butter, or as a side dish to an entree! Here are some yummy ideas.
- Sweet Potato Tacos
- Instant Pot Vegetarian Chili
- Butternut Squash Soup
- Mexican Quinoa Salad
- Black Bean Burgers
How to store
Leftover vegan cornbread will keep in an airtight container at room temperature for 2-3 days, in the fridge for 5-6 days, or in the freezer for up to 3 months.
To reheat, microwave or bake until warmed through.
Equipment for this recipe
- 1 1/4 cups unsweetened almond milk
- 1/3 cup coconut oil room temperature
- 1/3 cup pure maple syrup
- 1 cup whole wheat pastry flour spoon and leveled
- 1 1/4 cups yellow cornmeal spoon and leveled
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 (15 oz) can corn drained
- Preheat oven to 400 degrees F and grease a non-stick 8x8 baking pan with cooking spray and line it with a parchment sling. Set aside.
- Place milk, oil, and maple syrup into a large bowl.
- Heat in the microwave until the coconut oil has melted, about 1-2 minutes.
- Add in flour, cornmeal, salt, and baking powder.
- Whisk to combine, it’s ok if there are some lumps.
- Stir in corn.
- Pour batter into prepared pan.
- Bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.
- Cool, remove from pan, cut into squares, and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.