Vegan Cornbread

This is a nice vegan cornbread recipe that is quite moist and really easy to make.

You probably already have all the ingredients on hand, with the exception of cornmeal, unless you use it on a regular basis.

The only thing I really use it for is to make cornbread so that’s the only reason I already had some.

I don’t know why, but the majority of the time I make it for breakfast (is that weird?) and rarely as a side dish to a meal like chili.

This cornbread is dense in texture and not a sweet cornbread, but you could easily make it as sweet as you like just by adjusting the amount of maple syrup in the recipe.

If you need a gluten-free cornbread, check out my Gluten-Free and Dairy-Free Cornbread recipe too!

 

 

Feel-Good-About-What-You-Eat

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and antibacterial agents
  • improves metabolism and prevents fatigue
  • improves cholesterol levels

5 Fast Fact About Maple Syrup:

  • contains manganese and zinc
  • contains 54 different antioxidants
  • helps with inflammation
  • 1/4 cup contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Almonds:

  • regulates cholesterol and blood pressure
  • energy booster
  • loaded with protein, calcium and fiber
  • high in antioxidants
  • reduces risk of heart disease

5 Fast Facts About Apple Cider Vinegar:

  • anti-viral, anti-bacterial, anti-fungal
  • maintains proper pH balances in the body
  • regulates blood pressure
  • reduces bad cholesterol
  • loaded with potassium

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption

 

Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door and, you’ll be supporting The Healthy Family and Home website at the same time!

 

 

Tip #1:  This is a very dense cornbread and not a sweet cornbread, which I like.  However, if you like a sweeter cornbread, just increase the maple syrup by 1 – 2 tablespoons until you get it to the right sweetness.

Tip #2:  I usually use a round cake pan and cut the pieces in triangle shapes.   Today, I used an 8 x 8 glass Pyrex baking dish and cut them in squares and they came out much thicker this way.

Tip #3:  After you prepare the batter, it will be on the thicker side – as opposed to a thinner batter like a pancake batter or pre-packaged cornbread batter.  Just use a spatula to transfer it into your baking dish.

Important Tip:   Corn is one of the top GMO crops produced today.  PLEASE make sure you use ORGANIC cornmeal when making this recipe or any other recipe that calls for “corn” or a “corn” ingredient. I purchase my organic cornmeal from the bulk section at Whole Foods, but if you don’t have one nearby, you can order organic cornmeal online from Amazon.  There is such little cost difference and it is so important to your health!

Tip #4:  If you are not using a glass pan, bake the cornbread at 375 degrees.

 

Vegan Cornbread (Vegan, Dairy-Free, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 2 cups ORGANIC cornmeal (non-GMO)
  • 1 cup organic unbleached all-purpose flour
  • 2 teaspoons baking powder (aluminum-free)
  • 1/3 cup organic coconut oil (melted)
  • 2 tablespoons organic grade b maple syrup
  • 2 cups homemade almond milk (room temperature)
  • 2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
  • 1/2 teaspoon pink himalayan salt

Directions

Step 1 Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.

Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.

Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.

Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).

Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish.

Bake at 350 degrees for approximately 30 - 35 minutes.

Enjoy!

Note

Recipe source:  http://www.theppk.com/2007/10/vegan-cornbread/

 

Simple Meal Planning - Plan to Eat

 

 

41 comments to Vegan Cornbread

  • I love cornbread! And this one looks like a winner in my book =)

  • Rob

    I followed the recipe as it states but the batter was so thick there was no pouring into the pan. Seems like it should have had more liquid or less flour or cornmeal. In the oven now…hope it turns out.

    • Karielyn

      Hi Rob…yes, the batter is very thick. If you’ve ever made “Jiffy” cornbread (yuck!), it definitely doesn’t have a thin batter like that which would be “poured” into the pan. I went back and changed the wording to say “transfer” to describe it more accurately. I hope you enjoyed them! :)

  • Emily

    The texture of this cornbread is great! However, my family and I prefer the sweetened variety of cornbread… Can sugar be added to this recipe (about 1/4 cup)?

    • Karielyn

      Hi Emily! Yes, you can. I have made this cornbread numerous times and I have added more sweetener to it on some occasions depending on what I’m serving it with. The extra maple syrup didn’t seem to change the texture any when I increased it. Just add enough to get it to the sweetness level you like. Thanks for trying it out ;)

  • Kay

    Made this recipe today, used regular sea salt as that is what I had. I also added about 1/3 cup of plain soy yogurt to mimic the moistness that sour cream adds to non-vegan cornbread recipes. Tastes great! Thank you for posting.

  • Jason

    I made this for the first time tonight and it came out great. I looked back at the source recipe and noted the problems other cooks had experienced and made sure I followed the recipe closely. I substituted honey for the maple syrup and cooked it for 23 minutes in a 9 x 13 metal pan. The finished product was actually pretty light in texture and very flavorful. Thanks for the recipe!

    • Karielyn

      Hi Jason! I’m glad you liked them. I’ve read all those comments too (it was a lot!) and it seemed when the recipe didn’t come out just right, it was because some of the ingredients were changed or the recipe wasn’t followed correctly. I have made this many times (only sometimes adding a bit more sweetener) and have never had any problems. I’m happy yours turned out well. Thanks for trying it out and stopping by :)

  • Yolanda

    Hi! I stumbled across your blog while searching for vegan cornbread…this was SOOOO good…and I grew up eating southern cornbread…with all the fat and sugar :-) I did add a bit more maple syrup and used fresh lemon juice, but otherwise followed as written. Thank you so much for a great comfort food recipe as my family and I transition to eating only plant-based foods!

    • Karielyn

      Hi Yolanda! I’m so glad you liked it! And congratulations for transitioning to plant-based foods…you’ll be so glad you did.

      I hope you look around my site and find some other recipes to try out and thanks for stopping by ;)

  • [...] There is a restaurant here in Edmonton called The Sugarbowl, and surprisingly, unlike the name suggests, they actually have many delicious savory dishes! One dish is a delicious locally sourced bison chili with a side of warm buttered homemade cornbread. YUM! I thought of that cornbread when I was digging into this vegan version I adapted from The Healthy Family and Home! [...]

  • Pamela

    I so happy to find your site. Fabulous recipes. I have a question about the corn bread recipe. It says the batter will be thick. It wasn’t thick at all.

    • Karielyn

      Hi Pamela! Thank you and I’m glad you found me too! Hmmm…mine has always come out on the thicker side. Were you able to make it with the thinner batter and did it come out ok?

  • I’ve tried this recipe and it looks beautiful, smells great but is still batter in the middle after 50 minutes! Have followed the instructions and recipe exactly and double-checked my oven temps with a thermometer. Not sure what’s up! :(

    • Karielyn

      Hi Erin…I’m trying to think what could have gone wrong. I’ve made it many times but have never had that happened. The only things I could think is maybe the size of the pan, what size did you use? I’m wondering if it might have been too thick? Or did you maybe use baking soda instead of baking powder? (I’ve done that before on a different recipe and it was a disaster!)

      I went back to check the original recipe and make sure I had the right temp and cooking time and it was correct at 30 – 35 minutes at 350 degrees.

      I hope you were able to at least enjoy the outside part that was cooked…and thank you for the feedback :)

  • Tara

    I’m making this now, when I added the coconut oil/agave syrup mixture to the almond milk/apple cider vinegar the coconut oil immediately got hard and all clumpy, because of the cold temperature of the milk. (It was refrigerated), after i added it to the dry ingredients I kneaded the mixture with my hands to warm up the coconut oil again so it mixed well so hopefully they turn out. I’m baking them in cupcake tins as I do not own a 8×8 pan (next purchase!)

    Also in the above post you said maybe she used baking powder instead of baking soda, which concerns me because this recipe calls for baking powder! Hope it is supposed to be baking powder.

    I substituted whole wheat flour also, hope this doesn’t make it too of a difference!

  • Tara

    Nevermind, it turned out great!!!!

    • Karielyn

      Hi Tara! I’m so glad to hear they worked out!

      It’s good to know the wheat flour worked too for the readers who would prefer to use wheat.

      Thanks for the feedback and for trying out the recipe ;)

  • [...] I made some very tasty tofu and veggie stuffed mushrooms with vegan cornbread.  This morning I threw together my leftovers and had wonderful breakfast.  Tofu scramble with [...]

  • [...] burgers with your favorite toppings, potato wedges & steamed veggies Tues. dinner: chili & corn bread Wed. lunch: spiedie wrap Wed. dinner: pot pie Thurs. lunch: more pot pie Thurs. dinner: nori rolls [...]

  • I made this for dinner tonight and it as so delicious! My kids voted it the best corn bread ever!!!

    • Karielyn

      Hi Stephanie! I’m so glad to know that it was a hit!

      I like it because it’s a good recipe for breakfast and as a side dish with a meal.

      Thanks for trying out the recipe and taking the time to leave feedback…I really appreciate it ;)

  • colleen

    I just made this cornbread, I did change a few things as I am also gluten free so I used 1/4 cup of almond flour in place of the flour and I also substituted coconut milk for the almond milk because that’s what I had on hand.

    I made them into mini muffins to take to a pot luck and they are delicious!!!! Also I put jalapenos and whole corn into the batter :)

    Thanks for the great recipe!!!

    • Karielyn

      Hi Colleen! I’m so glad that you like them but even happier to know that you tried the almond flour replacement and it worked…yay!

      I also love the mini muffins idea and adding the jalapenos…snaps for Colleen!

      Thanks for trying out the recipe and taking the time to leave me feedback :)

  • […] 14. Vegan Cornbread Coconut oil adds buttery texture and healthy fats to this vegan cornbread recipe, which also draws on cornmeal, all-purpose flour, almond milk, and apple cider vinegar. Two tablespoons of maple syrup add a touch of sweetness. Serve with the vegan chili listed above — and welcome to vegan food heaven. […]

  • Lauren

    This is a delicious-almost-the-best vegan cornbread, but just a few points:
    1. If you’re not using a glass pan, you will need to adjust the oven up to 375.
    2. The almond/soy whatever milk must be no cooler than room temperature, preferably even tepid. Otherwise, the melted coconut oil will immediately solidify into something resembling candle wax. The finished product still tastes fine, but the texture is a little heavier.

    • Karielyn

      Hi Lauren! Thanks for the feedback and suggestions. I will make a note in the “tips” section about the oven temperature if using a different pan and in the recipe about the temperature of the milk.

      I’m glad you enjoyed the recipe and appreciate you taking the time to share your tips with everyone ;)

  • Heather

    Hi Karielyn! Can’t wait to try this recipe! Question: have you ever done any add-ins with this recipe? Blueberries, or jalapenos? Just curious how it affects the batter!

    • Karielyn

      Hi there Heather! Although I haven’t actually tried yet, I do have “make this with jalapenos” on my “to-make” list one day…I bet it would be really good and I don’t think it would affect the batter.

      I’ve never thought of adding blueberries but that sounds ~really~ good!

      Thanks for the question and I hope you enjoy the recipe if you give it a try ;)

  • Cassie

    Hi Karielyn,

    I’m in the middle of making this recipe and I’m running into some similar issues that other people have. I think the milk used and amount of maple syrup may have something to do with it.

    I used store bought organic Rice and Quinoa milk and I increased the maple syrup to 4 Tbsp. I followed all of the other amounts exactly. My batter ended up being runny instead of thick. After 35 minutes of baking the middle of my corn bread is still very wet. I have lowered the oven to 325 and am cooking it for another 15 minutes to see if that works. I’ll let you know how it goes :)

    • Cassie

      Sorry for the delay on getting back to you about the recipe.

      Lowering the temp and cooking the corn bread for longer fixed the runny middle problem. So perhaps if someone else tries it and they end up with a runny batter they might want to cook it at a lower temperature?

      Thanks for the recipe :)

    • Karielyn

      Hi there Cassie! Thanks for the oven temp/time suggestion…let us know how it turns out ;)

  • Chauncyne

    OMG…..this has to be the BEST Vegan Cornbread I’ve ever had. I did replace the maple syrup with 3 Tbsp of Honey and the batter was somewhat like Jiffy Mix, but it came out PERFECT! Let’s just say I will be making this cornbread at least twice a week from this day forth! My children and husband are very picky eaters, but they gave 2 thumbs up on this cornbread!

    Thank you for such an amazing recipe!

    • Karielyn

      Hi there Chauncyne! I am so happy to hear you enjoyed the recipe! I completely understand about picky eaters (I have the same at home with me lol!) so it’s even better that it was “100% family approved”!

      Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it ;)

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