There’s just nothing more comforting on a chilly, rainy day than curling up with a nice warm bowl of soup and a big ole hunk of fresh, hot out of the oven, Simple Vegan Cornbread.
Just like mama used to make.
You see, mama wasn’t vegan, so I know her traditional cornbread used a few unhealthy ingredients, like full-fat buttermilk and lots of oil.
Not to mention the whole thing was usually slathered down with butter too….
But NOW we’re watching our health a little more closely, and we don’t use dairy or oil anymore, do we?....
Does that mean giving up cornbread forever? Not a chance.
We can duplicate that same, good ole southern flavor without using any of those artery-clogging ingredients…..and it tastes just as good if not better.
Yes, mom, there is a way to make down-home, plant-based cornbread without the dairy, without the butter, and without the oil. And it’s just as moist, and crunchy, and – well – corny – as you used to make.
Simple Vegan Cornbread
First, we're going to make vegan buttermilk by whisking unsweetened plant milk and apple cider vinegar together. Set it aside for now and allow it to 'curdle' while we mix the dry ingredients.
Thoroughly mix all the dry ingredients together in a large bowl, and with a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
Now, add the vegan buttermilk and stir just long enough to combine. Don't overdo it.
Now that the batter is done you can pour it into the pan of your choice. I like to use my cast-iron skillet or this cute little corn stick mold.
You could also use a cake pan or muffin tin. Line whatever you're using with parchment paper to prevent sticking, or if using cast iron, make sure it is properly seasoned.
Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Perfect, southern-style vegan cornbread without any oil.
Note: Many people have asked me how can you season a cast-iron skillet without using oil. Short answer: you can't. You HAVE to use oil when you "season" a cast-iron skillet, notice I didn't say "cook" with it, but "season". When properly seasoned, the oil starts a chemical reaction with the iron and becomes this wonderful, non-stick polymer.
Here is a video I found that explains how.
Now I know some people don't like sweet cornbread as I do....so feel free to adjust the amount of maple syrup to your own individual taste.
This recipe reminds me so much of my mom who sadly passed away in 2009
My mom loved cornbread and would always crumble it up into a big glass of buttermilk and eat it with a spoon, along with her Kentucky Soup Beans of course.
Personally, I think it would be perfect for my 15 Bean Soup or Best Damn Vegan Chili too.
Looking back I can see how her southern influence rubbed off on me as I still use many of her recipes...just tweaked of course for my healthier lifestyle.
Ah, the memories of country living.....miss you mom and thanks.Print
Simple Vegan Cornbread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
A simple, oil-free, plant-based vegan Cornbread, perfect for dunking into a hot bowl of soup or chili on a cold rainy day.
- 1 cup cornmeal
- 1 cup flour (AP or Bread Flour)
- 1 Tbs baking powder
- 1 cup unsweetened plant milk (I use Almond)
- 2 tsp apple cider vinegar
- ¼ cup unsweetened applesauce
- 2 Tbs maple syrup
- ¾ tsp Salt
- Whisk the milk and vinegar together and set aside
- Sift the dry ingredients together into a large bowl and mix thoroughly
- With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
- Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
- Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
- Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
A small amount of creamed corn, added to the batter adds a nice texture but is optional. I also removed the white sugar from the original recipe - feel free to add up to 2 Tbs if you like sweet cornbread or use more maple syrup
Like This Recipe? Tips and Donations Are Always Appreciated!
Keywords: vegan cornbread,
This recipe was originally published on February 24, 2015, and recently updated to include all new photos.
I made a cake of this cornbread this evening and crumbled a slice into a bowl of your soup beans. That's how I grew up eating pintos living in a rural area. It was very good. My cornbread was probably not as good as the recipe because I used whole wheat flour. But it was still good.
I have a cold, my son is recovering from RSV, and my wife had her eyes dilated this afternoon. A bowl of pintos and cornbread seemed appropriate.
My Mom occasionally made Mexican cornbread growing up. Might have to see if I can adapt it.
I just found this recipe. It was perfect. I used monkfuit sweetener instead of sugar. I used oat flour (ground oats) instead of bread flour to make gf. I left out the salt as I always do for my baking recipes. I used regular frozen but thawed corn instead of cream corn. I have one question: 1 Tablespoon of baking powder seems like a lot. Is that the correct measurement? Thanks.
It is a great simple vegan cornbread recipe. Thx
Thank you for this fabulous recipe! I've made this several times. It's so quick and easy that I made a muffin shaped batch at the last minute to go with vegan southern green beans and potatoes. They turn out moist inside with crispy edges and perfectly sweet! This is now my go to cornbread recipe!
I was wonder what is the spoon you where using to mix the batter? My favorite mixing spoon broke and I have been looking for a replacement. I look at your Amazon store and did see it.
These are the best! Thank you!
Hi Chuck. Great sugar revision to this recipe. My oven is out of order at the moment and I am hankering for some cornbread … can these be made in the air fryer and if so, what temp and time? TIA
OOPS, noticed I misspelled aquafaba earlier when mentioning my roasted vegetables. Actually, it was an autocorrection because it just did the same thing this time when I typed it so I corrected.
I'm curious why so many people have posted whether or not they used the creamed corn when making this recipe because I don't see that it is even mentioned on your recipe. Do you think they using it as an addition or as a substitution for something, like possibly a substitute for the applesauce? If so, would you use the same amount (about 1/4 cup)? One posted they used a 14-oz can with good results. Just wondering if that was in addition to the applesauce. I was thinking 14 oz corn versus 2 oz applesauce would be too much liquid, and especially if both were added. I want to make this recipe but want the best results possible. Probably the only reason I would use any creamed corn (since you didn't list it) is when attempting to make Mexican Cornbread with the jalapeño addition. Your thoughts, please.
I've often used unsweetened applesauce in recipes and have never felt that it added any additional flavor to my baking, just moisture.
This was an update to the recipe, and it used to have an option to add 8oz of creamed corn. I only used it once myself and have since made many times it without it, so that's the recipe I posted, leaving the cream corn as an option.
Greetings from the UK… I am going try this on my chilli bake! (An adapted meat made to vegan chilli Nigella Lawson Cornbread chilli recipe) I will try your cornbread on top next time I make it! Stay safe and well….
Oh my - 10 perfect muffins! The plan was to have them with the chili I made yesterday (using the Best Damn Vegan Chili recipe) but the dog and I just polished off 3 of the muffins (the dog didn't really get more than a couple of morsels, but he wanted more) and I don't know how long these are going to last. Might have to make a double recipe next time.