The Best Vegan Cornbread Recipe

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5 from 30 votes

The Best Vegan Cornbread Recipe creates a moist, tender cornbread with a golden, crispy crust from a preheated cast iron skillet. Made with yellow cornmeal, masa harina, all-purpose flour, and plant-based milk, it uses egg replacer and maple syrup for binding and sweetness. Optional mix-ins like scallions, corn kernels, and jalapeño add texture and flavor suited for pairing with chili or barbecue dishes.

Prep Time

5 mins

Cook Time

50 mins

Total Time

55 mins

Servings: 9 inch pan

Calories: 491 kcal

Course: Side Dish, Bread

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 9 inch pan

Amount Per Serving

Calories 491

% 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.