This vegan cornbread recipe is seriously the best! If you thought you couldn't make light and fluffy cornbread without eggs, think again! Even non-vegans won't know the difference.
Jump to:
Is there anything that says comfort food more than cornbread? Throw away your Jiffy cornbread mix, because I'm going to show you how to make the ultimate vegan cornbread with no eggs and no milk.
You won't believe how easy it is - it only takes a few simple ingredients and about 15 minutes hands-on time. And, if you're making this dish for Thanksgiving, you can double up by using it in my vegan cornbread stuffing.
🛒Ingredients
- Flour: I used all purpose white flour, but spelt flour and wholewheat flour would work as well. I haven't tried gluten free flour, but I think this recipe will work if you use a straight 1:1 ratio.
- Cornmeal: You can use cornmeal or polenta in this recipe. Polenta has a slightly coarser texture than cornmeal, so if you choose to use it the end result will be a bit more textured. If you are looking for a cornbread recipe in the UK, you will find that polenta is more readily available than cornmeal.
- Baking Powder: Baking powder is what makes your vegan cornbread rise.
- Organic Sugar: You can use organic cane sugar or coconut sugar here. If you are from a part of the world that processes granulated sugar using bone char, be aware that it's not vegan friendly.
- Olive Oil: I like the depth of flavor that olive oil adds to this recipe. It also keeps your cornbread moist.
- Soy Milk: I always use soy milk for baked goods because it has the highest protein content, but if you want to use another plant based milk, that's perfectly ok!
- Apple Cider Vinegar: When apple cider vinegar mixes with a plant based milk you get vegan buttermilk!
- Salt: Salt makes all the flavors pop!
- Optional Add Ins : jalapenos, vegan cheese, corn, or blueberries.
👨🍳How To Make Vegan Cornbread
Step 1
- First of all, preheat your oven to 200C (400 F). Grease an 8x8 inch pan.
- Next, put your plant-based milk into a small bowl and add your apple cider vinegar. Allow it to rest for about 5 minutes. The milk should split, which is how we make vegan buttermilk.
Step 2
Now add all your dry ingredients to a large mixing bowl and make sure everything is well combined.
Step 3
- Finally, pour the milk/vinegar mix and the olive oil into the dry ingredients and mix just until everything is combined. Be careful not to over mix.
- Pour the batter into your prepared pan and pop it in the oven for 25 minutes.
Step 4
You'll know it's done when a toothpick comes out clean when inserted in the middle.
⏰Make Ahead Instructions
Holidays are a busy time, and this recipe is easy to make ahead of time. Here's how:
Bake & Reheat Method
- You can bake the cornbread completely ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil.
- Store at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- To reheat, warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
Prepare Batter in Advance
- Mix the dry ingredients (cornmeal, flour, salt, sugar, baking powder) and store in an airtight container at room temperature for up to a week.
- Combine the wet ingredients (soy milk, vinegar, oil) separately and refrigerate for up to 24 hours.
- When ready to bake, bring the wet ingredients to room temperature, combine with the dry ingredients, and bake as directed.
Frequently Asked Questions
Yes, you can! Skillet cornbread is a bit crunchier. You don't need to change the recipe or cooking times.
I haven't tried it, but I think if you use a gluten free flour blend in a 1:1 ratio, the recipe should turn out fine.
It will stay fresh in the fridge for 5-6 days.
Absolutely! Vegan cornbread can be frozen for 2-3 months. Just be sure to defrost in the fridge before eating.
More Vegan Recipes You Might Enjoy
Healthy Baked Beans - No Molasses
Senorita Bread - How To Make Filipino Spanish Bread
📖 Recipe
The Best Vegan Cornbread - No Eggs
Ingredients
- 1½ cups soy milk or almond milk
- 2 teaspoon apple cider vinegar or lemon juice
- ⅓ cup olive oil
- 1½ cups cornmeal
- 1½ cups flour
- ¼ teaspoon sea salt
- ¼ cup organic sugar
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 200C (400F). Grease an 8x8 inch baking pan.
- Mix the soy milk with the apple cider vinegar in a small bowl. Set aside for 5 minutes. The milk should split.
- Combine the dry ingredients in a large mixing bowl.
- Add the milk/vinegar mix and the olive oil to the dry ingredients and mix until all the flour has been absorbed.
- Pour the batter into the prepared baking dish and bake for 25 minutes. The cornbread is done when a tothpick inserted in the center comes out clean.
Notes
⏰Make Ahead Instructions
Holidays are a busy time, and this recipe is easy to make ahead of time. Here's how:Bake & Reheat Method
-
- You can bake the cornbread completely ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil.
-
- Store at room temperature for 1-2 days or in the refrigerator for up to 5 days.
-
- To reheat, warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
Prepare Batter in Advance
- Mix the dry ingredients (cornmeal, flour, salt, sugar, baking powder) and store in an airtight container at room temperature for up to a week.
- Combine the wet ingredients (soy milk, vinegar, oil) separately and refrigerate for up to 24 hours.
- When ready to bake, bring the wet ingredients to room temperature, combine with the dry ingredients, and bake as directed.
Mary Ellen
Needed an egg free recipe for an allergy — and this is a winner! So yummy. I used whole wheat flour and ended up loving the nutty flavor it lends. I also refrigerated the batter for several hours when my toddler woke up early from her nap, and it baked up just fine from cold. I did regular-size muffins, and they were perfect after 20 minutes. I also used a coarser polenta (had it on hand), which worked worked well for folks who prefer more texture.
Keri Bevan
Hi Mary Ellen, I'm glad you liked the recipe, and muffins are such a great idea!
Nora
My little daughter loves cornbread! She will be so happy ! Thank you for sharing!
Keri Bevan
Hi Nora, I hope she likes it. Thank you for your comment:)
Oscar
I love cornbread and this recipe did not disappoint. Super soft and moist and it was so easy to make. Thanks for the recipe.
Alexandra
So fantastic to have a delicious vegan option for cornbread - simple and so tasty!
nancy
i didn't know cornbread could be so moist and tasty! pinned!
amanda
These cornbread was so good! Thanks so much for the recipe!
Amy
I'm not vegan but I plan to try this recipe. I've never made or eaten cornbread without eggs or dairy and I'm really curious!
Keri Bevan
Hi Amy, Lots of people come across this recipe who are trying to make cornbread, and they're out of eggs, so you don't need to be vegan to enjoy it. I don't think you can tell the difference! Hope you like it.
Kayla DiMaggio
This cornbread was so delicious! I loved how easy it was to make!
Jerika
I love this vegan cornbread recipe without eggs.:) I can't believe it's still light and fluffy! Thanks!:)
Keri Bevan
Hi Jerika, I'm pleased you liked the recipe! Thanks so much for letting me know.
Jean
I made this every time Im craving for a homemade bread. I use oatmilk too.
Keri Bevan
Fab! I use oat milk a lot too:)
Michele
Delicious with vegan lentil stew!
Keri Bevan
That sounds perfect!
Megan
I love cornbread and I am intrigued with this mixture and will have to give it a try. Thanks so much for the recipe.
Keri Bevan
I do too, and it tastes just as good dairy free!
Nicole
My family loved this