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Simple Vegan Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Chuck Underwood
  • 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.


Units Scale
  • 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
  • 1/4 cup unsweetened applesauce
  • 2 Tbs maple syrup
  • 3/4 tsp Salt


  1. Whisk the milk and vinegar together and set aside
  2. Sift the dry ingredients together into a large bowl and mix thoroughly
  3. With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
  4. Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
  5. Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
  6. 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

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