nothing beats homemade vegan cornbread. it is easy to make, only 10 ingredients and just 10 mins of prep! this is made with a whipped vegan maple butter that pairs perfectly with it.
Nothing says comfort quite like cornbread. It works with any meal, any soup or chili, it is just the perfect meal accompaniment. I personally love my cornbread to be not too sweet and with bits of corn in it. But we will get into that in a few seconds. Also, to really elevate this homemade vegan cornbread pair it with the whipped vegan maple butter.
Not Too Sweet
Everyone’s tastebuds are different. While I of course want my cornbread to be sweet I don’t want it to taste like a cake. So, this cornbread is subtly sweet not overbearing with sweetness. That makes it great if you want it to have a more savory feel or if you want to add sweetness it is a good base. The whipped vegan maple butter added that perfect little extra amount of sweetness. If you like a very sweet cornbread feel free to just add in more sugar.
Whipped Vegan Maple Butter
I love that the maple butter is only 2 ingredients – vegan butter and maple sryup. It is very easy to make and adds such an elevated and fancy element to this cornbread that is easy to make. Be sure to use a high quality vegan butter you like. In my opinion the best one to use is either Miyoko’s Vegan Butter or the Trader Joe’s Vegan Buttery Spread.
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Homemade Vegan Cornbread FAQ
- Can I make this ahead of time? Yes. If you want to make it a day before and then warm it in the oven before serving.
- How long does the vegan butter last? Will be good in the fridge for up to 2 weeks.
- Can this be frozen? Yes! Just reheat in oven or microwave.
- What would be good to add to this? You can add in vegan cheese or jalapeño.
- Can this be made gluten free? Yes, swap out all purpose flour for gluten free all purpose flour.
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Homemade Vegan Cornbread
Equipment
Ingredients
Cornbread
- 1 ½ cups nondairy milk, unsweetened and unflavored
- 1 teaspoon apple cider vinegar
- 1 ½ cups yellow cornmeal, ground finely
- 1 ½ cups all purpose flour
- 1 ½ tablespoons baking powder
- ⅓ cup organic sugar
- ½ teaspoon salt
- 1 vegan egg replacer
- ⅓ cup neutral oil
- 1 cup frozen corn
Whipped Maple Butter
- ¼ cup vegan butter
- 1 ½ tablespoons maple syrup
Instructions
- Preheat oven to 425°F (216°C).
- Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle.
- In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated.
- Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed.
- Add in the frozen corn and fold it in with a whisk.
- Pour into an oiled 9×9 inch or 8×8 inch pan. Bake for 25 to 30 minutes until it is golden and a toothpick comes out clean.
- Meanwhile, in a bowl use a hand mixer to start to whip the butter on a low speed for 30 to 40 seconds. Then add the maple syrup and whip at a medium speed for another 30 to 40 seconds. You may need to use a spatula to clean and scrape the mixing whisks. Then mix again on a high speed for 40 to 60 seconds until the vegan butter is light and fluffy.
- Once the cornbread is done allow it to cool for 10 to 20 minutes before cutting.
- Serve with the maple butter and enjoy.
Video
Notes
- For the vegan egg replacer I like to use the one from Bob’s Red Mill but you can use a flax egg, chia egg, or any other vegan egg replacer you like.
- The finer cornmeal you can use the better will make your cornbread less gritty. I used the one from Indian Head.
- Non-dairy milk used is Ripple but any one will work.
- Caraway Pan
I turned this into a savory recipe by eliminating the sugar and adding more salt. I skipped the maple butter. Great texture for this cornbread, even with substituting whole wheat flour for all purpose. I baked it in a preheated cast iron skillet.
Hi Jen, awesome so glad you enjoyed! thanks for trying it!! 🙂