Easy Vegan Cornbread Recipe

Name: Easy Vegan Cornbread Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 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)

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pieces of cornbread topped with honey alternative and dairy free butter stacked on a plate

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

mixing bowl

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measuring spoons

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measuring cups

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pouring the milk into the bowl of cornbread ingredients

whisking the ingredients for the cornbread batter in a bowl

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.

Cornbread stacked on a plate drizzled with vegan honey

FAQ’s and tips for making this cornbread recipe

Can I use a different non dairy milk?

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.

Can I freeze vegan cornbread?

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!

Can I make this cornbread in advance?

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.

Can I make this recipe into vegan cornbread muffins?

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.

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