The Best Vegan Cornbread Recipe
User Reviews
5
The Best Vegan Cornbread Recipe
Description
This vegan cornbread blends cornmeal, masa harina, and flour with egg replacer powder, maple syrup, and unsweetened plant-based milk to produce a tender crumb with a mildly sweet, slightly earthy flavor. The batter also contains olive oil and apple cider vinegar to contribute moisture and lift. A hot cast iron skillet preheated in the oven and greased with vegan butter is essential for developing the distinct crispy crust typical of cornbread. Optional ingredients like scallions, fresh or frozen corn kernels, and minced jalapeño add bursts of flavor and texture, making the cornbread versatile for serving alongside barbecue or chili. Baking times may vary if add-ins are included.
The recipe advises stirring dry and wet ingredients just until combined to avoid toughness from overmixing. After baking, resting the cornbread in the skillet before slicing allows it to firm up for cleaner cuts without crumbling. This method ensures a balance between a crisp exterior and a moist, tender interior.
Ingredients
- 1 ½ cups cornmeal yellow
- ½ cup masa harina or substitute with additional cornmeal
- 2 ½ cups all-purpose flour or gluten-free all-purpose flour mix
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 3 tablespoons egg replacer powder
- 1 cup maple syrup
- 3 cups plant-based milk unsweetened
- 2 teaspoons apple cider vinegar
- ⅓ cup olive oil
- Optional but recommended mix-ins:
- ⅔ cup scallions sliced
- 1 cup corn kernels fresh or frozen
If serving your cornbread with chili or vegan barbecue:
- 1 jalapeno chili minced or Fresno chili
For Baking:
- 2 tablespoons vegan butter
- ½ teaspoon smoked paprika
For Serving:
- 1 tablespoon vegan butter
- 1 tablespoon chives minced; or parsley
Instructions
- Preheat the oven to 350°F (175°C). Place a cast iron pan into the oven to heat while you put the batter together.
- Whisk together the cornmeal, masa harina, flour, baking soda, baking powder, and salt in a medium-sized mixing bowl.
- In a small bowl, using the tines of a fork or a small whisk, beat together the egg replacer powder and maple syrup for about 60 seconds until smooth and a little foamy.
- Using a rubber spatula, add the maple/egg replacer slurry into the bowl with the dry ingredients. Add the milk, cider vinegar, and olive oil, and mix together until smooth.
- If using any mix-ins, stir in the corn and scallions last. If you are going to be serving the cornbread with BBQ dishes, you can also stir in some minced chilies.
- Remove the hot skillet from the oven, and spread the margarine around the bottom and sides of the pan.
- Using a rubber spatula, add the cornbread batter, and spread it quickly around into an even layer. Place the cornbread back into the oven and bake for 50-55 minutes until a toothpick can be removed from the center without having wet batter adhere to it, and the sides of the cornbread should appear lightly browned and pulling away from the edges of the pan.
- Remove the cornbread from the oven, and just before serving, place a pat of vegan butter in the center and garnish with fresh herbs.
Notes
- Preheat a cast iron skillet in the oven to get a crispy crust while keeping the inside moist and tender.
- Grease the hot skillet with vegan butter just before adding batter to ensure sizzle and proper crust formation.
- Stir batter ingredients until just combined to prevent a dense, tough texture.
- Adding mix-ins like corn, scallions, or minced chilies extends baking time; adjust accordingly.
- Let the cornbread rest for at least 10 minutes in the skillet before slicing to firm it up and avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9inch pan
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Sodium | 665mg | 28% |
| Potassium | 336mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 244mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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