The Best Vegan Cornbread
User Reviews
4.9
The Best Vegan Cornbread
Description
This vegan cornbread recipe uses medium-grind stone-ground cornmeal combined with all-purpose flour to give both texture and structure. Oat milk mixed with apple cider vinegar serves as a dairy-free buttermilk substitute, making the batter slightly tangy and helping with leavening. Vegan butter and olive oil provide richness and moisture, while brown sugar and agave nectar contribute balanced sweetness. Fresh rosemary adds an herby note.
After mixing the wet and dry ingredients carefully to avoid overmixing, the batter rests briefly, which helps the cornmeal hydrate properly. Heating a cast iron skillet beforehand and melting vegan butter in it before adding the batter ensures a crisp, golden crust forms during baking. The result is a moist, tender cornbread with pleasant textural contrast between the crust and crumb.
This cornbread can be served with vegan butter and maple syrup or used as a side dish. An alternative baking pan can be used if a cast iron skillet is unavailable, though baking time may increase slightly. The recipe can also be adapted to gluten-free by adjusting the flour and oat milk quantities and allowing a longer rest time for better texture.
If you don’t have a cast iron skillet, use a 9x9 metal baking pan and reduce butter to 1 tablespoon; baking time may need to increase by 5 minutes for browning.Stone-ground cornmeal is recommended for texture; widely available brands like Bob’s Red Mill work well.To make gluten-free, use 3/4 cup gluten-free flour with xanthan gum, add 1/4 cup more oat milk (total 1 3/4 cups), and rest the batter for 30 minutes before baking.
Ingredients
- 1 ½ cups (360 mL) oat milk full-fat
- 2 teaspoons apple cider vinegar
- 1 ½ cups cornmeal medium-grind is my preference, stone-ground yellow or white, 195g
- 3/4 cup all-purpose flour 94g
- 1 tablespoon baking powder 1 teaspoon
- Heaping 1/2 teaspoon salt sea salt
- 4 tablespoons vegan butter 56g, melted + 2 tablespoons for greasing the skillet
- ¼ cup extra virgin olive oil 56g or neutral-flavored oil of choice
- 1/4 cup brown sugar organic, 40g
- 1/4 cup agave nectar 84g
- 1 rosemary heaping tablespoon, finely chopped, 4g
For serving (optional)
- vegan butter softened
- vegan butter 2 tablespoons + 2 teaspoons, maple butter
- maple syrup 2 tablespoons + 2 teaspoons, maple butter
Instructions
- Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
- Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, brown sugar, agave, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix - there will be lumps, that’s okay!
- Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like a pancake batter.
- Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 2 tablespoons of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.
- Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
- Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired. Store leftovers in an airtight container for up to 3 days on the counter.
- If making the maple butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.
Notes
- If you don’t have a cast iron skillet, substitute a 9x9 metal baking pan with 1 tablespoon butter and add 5 minutes baking time for a golden crust.
- Use stone-ground cornmeal (yellow or white) for best texture; Bob’s Red Mill medium-grind works well.
- To make gluten-free, use 3/4 cup gluten-free flour with xanthan gum, increase oat milk to 1 3/4 cups, and rest the batter for 30 minutes before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Sodium | 375mg | 16% |
| Potassium | 145mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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