This vegan cornbread recipe is so simple and easy to make! It’s made with olive oil and dairy free milk with applesauce replacing the eggs that are found in traditional cornbread. Everyone will enjoy this slightly sweet cornbread that’s full of flavor and deliciously fluffy. Top with vegan butter or a honey alternative for a great vegan side dish or breakfast. Makes 12 servings.
Why I love this sweet cornbread (and how it came to be)
I’ve always had a thing for cornbread, but lately I’ve been thinking about it like crazy. So the other night when I made us some vegan chili, cornbread immediately popped into my brain. But, of course, we didn’t have any vegan butter so I figured my craving would just have to wait for another day, and I continued with whatever I was doing while I waited for the chili to finish.
Minutes went by and I was still thinking about the cornbread and how I could manage to make some without actually using butter. I knew there had to be a way, so I started brainstorming and decided to use olive oil. It’s the perfect “fat” for savory cooking and since I didn’t want the cornbread to actually taste sweet, I decided to just go for it.
The cornbread was literally in the oven 10 minutes later. It was that simple. In fact, I think I might prefer using olive oil to butter because the only kitchen tools I needed were a whisk and a bowl.
Here’s what you’ll need to make this recipe
How to make vegan cornbread
Whisk the dry ingredients. Combine the cornmeal, flour, sugar, baking powder and salt. Whisk until the ingredients are evenly distributed.
Mix the wet ingredients into the dry ingredients and stir until smooth. Transfer the mixture to a baking dish.
Bake the cornbread for about 30 minutes in a 350˚F oven or until an inserted toothpick comes out clean.
Remove from the oven and let the cornbread cool for at least 5 minutes before cutting or removing from pan. Serve with dairy free butter and vegan honey.
FAQ’s and tips for making this cornbread recipe
Yes, Absolutely! I recommend avoiding the flavored ones and sticking with unsweetened, but if you want to use your favorite nondairy milk in this recipe, go for it. Then you won’t feel like you’re wasting the rest of the carton after only taking out a small amount for this recipe.
Yes! After your cornbread has cooled completely, cut them into serving pieces and individually wrap in plastic wrap before placing in the freezer for up to 2 months. thaw, reheat and enjoy!
Making and baking it up to two days in advance and keeping it stored in the fridge is a great idea for reducing time in the kitchen on a busy day. Simply make sure that the cornbread is well covered so that it doesn’t dry out.
Yes. By filling up your muffin tin to about half to 2/3rds full, and baking you can reduce the baking time and get nice cornbread muffins to enjoy. Bake for about 12-15 minutes and then test for doneness, adding more time if necessary.
More side dish recipes!
- 5 Ingredient Cucumber Radish Salad
- Easy Drop Biscuits
- Roasted Vegetable Pasta Salad
- Macaroni Salad
- Italian Style Green Beans
More vegan baking recipes to try!Print
This vegan cornbread recipe is so simple and easy to make! It’s made with olive oil and dairy free milk with applesauce replacing the eggs that are found in traditional cornbread. Everyone will enjoy this slightly sweet cornbread that’s full of flavor and deliciously fluffy.
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups almond milk
- 2 tablespoons extra virgin olive oil
- 1/4 cup unsweetened applesauce, or 1 egg (not vegan)
- Preheat oven to 375˚F (190˚C).
- In a large bowl, whisk together the dry ingredients.
- Whisk in the milk, applesauce, and olive oil until smooth.
- Pour batter into a 8-inch square baking pan.
- Bake for 30 – 35 minutes (or until an inserted toothpick comes out clean).
- Allow cornbread to cool for 5 – 10 minutes before slicing and serving.
Keywords: dairy free, vegan, easy, side dish, sweet, southern, olive oil
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