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Vegan Cornbread (Savory, Southern-Style)
4.9 from 72 votes

Vegan Cornbread (Savory, Southern-Style)

This Vegan Cornbread uses a blend of medium-grind yellow cornmeal and all-purpose flour with baking powder and soda for leavening, enhanced by vegan buttermilk made from soy milk and apple cider vinegar. Maple syrup and vegan butter add subtle sweetness and richness, while grapeseed oil ensures moisture. Baked in a hot cast iron pan, it develops a golden crust and classic crumbly Southern-style texture.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 servings
Calories: 250 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2¾ cups cornmeal sometimes called medium-grind, stone-ground; yellow
  • ¾ cup all-purpose flour see Notes, gluten-free or regular
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¾ teaspoons salt use 2 teaspoon if you like it salty, fine sea salt
  • 2 cups soy milk unsweetened, unflavored
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons vegan butter divided
  • 3 tablespoons maple syrup or agave
  • 3 tablespoons grapeseed oil or other neutral oil

Instructions

    Cup of Yum
  1. Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
  2. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
  3. Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
  4. Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 
  5. Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 19 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
  6. Let the cornbread to cool in the pan for 20 minutes before slicing.

Notes

  • Southern-style cornbread tends to be crumbly; use 2.5 cups cornmeal and 1 cup flour for a slightly less crumbly texture.
  • Optional: Add 1 to 1.5 cups fresh or thawed frozen corn kernels or diced jalapeño for extra flavor.
  • Store cornbread airtight in the refrigerator for up to 4 days or freeze for up to 1 month.

Nutrition Information

Serving 1slice Calories 250kcal (13%) Carbohydrates 33g (11%) Protein 4.5g (9%) Fat 11g (17%) Saturated Fat 2.5g (13%) Cholesterol 0mg (0%) Sodium 555mg (23%) Fiber 7g (28%) Sugar 3g (6%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 250

% Daily Value*

Serving 1slice
Calories 250kcal 13%
Carbohydrates 33g 11%
Protein 4.5g 9%
Fat 11g 17%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 555mg 23%
Fiber 7g 28%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.