The BEST Homemade Vegan Cornbread recipe is so moist and made with easy-to-find ingredients. It’s an easy plant-based recipe that’s vegan, dairy-free, egg-free, butter-free, contains no refined sugar and can be prepared in about 5 minutes!
This is the BEST Homemade Vegan Cornbread recipe that’s perfect with a warm soup, bowl of chili or stew.
The BEST Homemade Vegan Cornbread
Here’s why this recipe works – my top 3 reasons:
- It’s customizable
- Made without eggs
- Easy ingredient list
Can this vegan cornbread be customized?
Yes! Cornbread is considered a “regional” recipe.
For example, some people prefer a sweet cornbread and some prefer a “savory” or less sweet cornbread.
However, there is no right or wrong way to enjoy it!
The great thing about this particular Vegan Cornbread recipe is it’s a “basic” cornbread recipe, and you can customize it however you like.
Do you prefer sweet cornbread?
No problem…make it as sweet as you like just by adjusting the amount of maple syrup in the recipe.
For example, just add an extra tablespoon at a time until you get it to the sweetness you prefer.
Or maybe you prefer a less sweet, savory cornbread?
That’s easy…just add some diced jalapenos or even organic corn kernels and leave or reduce the amount of maple syrup in the recipe.
Made Without Eggs
Can You Make Homemade Cornbread Without Eggs?
Traditional cornbread recipes are made with eggs.
However, in this Vegan Cornbread recipe, no eggs are used, making it a 100% vegan recipe!
In addition, instead of using cow milk, non-dairy milk is used making it a dairy-free recipe as well.
Easy Ingredient List
This recipe is made with only 8 easy ingredients that you probably already have in your pantry.
For example, cornmeal, unbleached white flour, coconut oil, maple syrup, non-dairy milk, apple cider vinegar, baking powder, and salt.
Try to buy organic ingredients, especially the cornmeal, whenever possible.
How To Make Homemade Vegan Cornbread:
Here is how to make this recipe and I’ll show you will step-by-step instructions below.
Begin by preheating the oven to 350 degrees.
Then, prepare an 8 x 8 baking dish lined with parchment paper and set aside.
Step 1: Prepare the “buttermilk”
Firstly, mix your favorite non-dairy milk with vinegar and whisk it together.
For example, I like to use homemade almond milk.
Step 2: Mix the Wet Ingredients
Secondly, add all the wet ingredients and the “buttermilk” mixture, after re-whisking it to a medium-size bowl.
Step 3: Add Optional Customized Ingredients
Thirdly, this is where you will want to customize the cornbread to your preference.
- adjust or increase the sweetener
- add extra ingredients like sliced jalapenos, whole corn kernels, etc.
Step 4: Mix the Dry Ingredients
Fourthly, mix all the dry ingredients together in a medium-size mixing bowl.
Next, add them to the bowl with the wet ingredients and stir until everything is well combined.
Pour the mixture into the prepared baking dish.
Step 5: Bake The Cornbread
Fifthly, bake at 350 degrees for 30-35 minutes, or until the cornbread is slightly golden on the top.
If you are using a non-glass baking dish, increase the temperature to 375 degrees.
Step 6: How To Store Homemade Vegan Cornbread
Lastly, store the cornbread in an air-tight BPA-free container at room temperature for 1-2 days.
Expert Tips + Ingredient Substitutions For Vegan Cornbread
Here are some expert tips to make this recipe perfectly:
Cornmeal. Use organic “medium grind” cornmeal if possible for the best results. I like to use this brand when making this recipe.
Flour. Try to use unbleached organic white flour. If you need a gluten-free cornbread, try my Gluten-Free and Dairy-Free Cornbread recipe.
Non-Dairy Milk. My preference is to use homemade almond milk. However, any type of non-dairy milk will work in this recipe. In addition, it’s very important that the milk be room temperature before adding. If the milk is cold when added, it will not mix well with the coconut oil. For example, coconut oil will become solid and clumpy when exposed to cold temperatures.
Coconut Oil. If you don’t like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Maple Syrup. This is not a “sweet” cornbread. I used the amount in the original recipe, which results in a less sweet cornbread. However, if you prefer sweet cornbread, add an extra tablespoon at a time until you like it.
Baking Powder. Make sure your baking powder is fresh for the best results.
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.
Optional Add-Ins. Keep in mind that this is a basic cornbread recipe. Feel free to add other ingredients to customize it to your preference. For example, extra sweetener, sliced jalapenos, whole corn kernels, etc.
Baking Dish. I have only tested this recipe using a glass and ceramic 8 x 8 baking dish. Using another size like a 9 x 11 or a 9 x 9 pan may not bake properly and affect the baking time. In addition, other types of baking dishes like aluminum, metal, cast iron, etc. will not bake at the same time or temperature and have not been tested.
What To Serve with The BEST Homemade Vegan Cornbread?
Try one of my delicious + healthy plant-based vegan comfort meals:
- Chipotle Black Bean and Sweet Potato Quinoa Chili
- Smoked Paprika and Black Bean Chili
- Slow Cooker Black Eye Peas
- Vegan Black Bean Soup
The BEST Homemade Vegan Cornbread
- 2 cups organic cornmeal (medium grind)
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Himalayan pink salt
- 2 cups organic non-dairy milk (room temperature)
- 2 teaspoons organic apple cider vinegar
- 1/3 cup organic coconut oil (melted/liquid)
- 2 tablespoons organic maple syrup
- Preheat oven to 350 degrees.
- Prepare an 8 x 8 glass or ceramic baking dish lined with parchment paper. Set aside.
Prepare the wet ingredients:
- Add the room temperature non-dairy milk and apple cider vinegar to a medium-sized mixing bowl and whisk together.
- Add the melted coconut oil and maple syrup in and whisk again until the mixture is foamy and bubbly.
- Adjust the sweetener to your preference.
Prepare the dry ingredients:
- Combine the dry ingredients together in a medium-size mixing bowl and stir until well combined.
- Transfer the dry ingredients to the bowl of wet ingredients and stir until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake at 350 degrees for approximately 30-35 minutes, or until the top is golden.
- Store in an air-tight- BPA-free container.
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.