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The Best Vegan Cornbread

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 to 12
Calories: 330 kcal
Course: Side Dish , Bread
Cuisine: American

Ingredients

  • 1 ½ cups (360 mL) full-fat oat milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups (195g) stone-ground yellow or white cornmeal (medium-grind is my preference)**
  • 3/4 cup (94g) all-purpose flour***
  • 1 tablespoon + 1 teaspoon baking powder
  • Heaping 1/2 teaspoon sea salt
  • 4 tablespoons (56g) vegan butter, melted + 2 tablespoons for greasing the skillet
  • ¼ cup (56g) extra virgin olive oil or neutral-flavored oil of choice
  • 1/4 cup (40g) organic brown sugar
  • 1/4 cup (84g) agave nectar
  • 1 heaping tablespoon of finely chopped rosemary (4g)
For serving (optional)
  • Softened vegan butter; OR
  • Maple Butter: 2 tablespoons vegan butter + 2 teaspoons maple syrup

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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, use a 9x9 metal baking pan. In step 5, add only 1 TBSP butter to the bottom of the pan (instead of 2 tbsp). It may need an extra 5 minutes bake time to get nicely golden.
  • ** I strongly recommend stone-ground cornmeal, either yellow or white is fine. I've included brands I've tested this recipe with in the FAQ section in the post. Bob's Red Mill stone-ground medium-cornmeal is widely available and works great. 
  • *** To make gluten-free, make three changes
  • (1) use 3/4 cup gluten-free flour (ideally, one that has xanthan gum in it; we used King Arthur's measure-for-measure GF flour);
  • (2) Add an extra 1/4 cup (60 mL) oat milk, or a total of 1 3/4 cups (420 mL) oat milk.
  • (3) Allow the cornbread to rest for 30 minutes before slicing. 
  •  

Nutrition Information

Calories 330kcal (17%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Sodium 375mg (16%) Potassium 145mg (4%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 367IU (7%) Vitamin C 1mg (1%) Calcium 163mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8to 12

Amount Per Serving

Calories 330

% 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.