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–+ servings
Vegan cornbread on a plate.

The Best Ever Vegan Cornbread

Justine Drosdovech
Vegan cornbread is the warm, moist, and tender side you’ve been missing out on! It has a subtle sweetness balanced by savory notes, and the skillet method results in a perfectly crispy, golden-brown crust.
5 from 35 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Southern, Vegan
Servings 10 servings
Calories 236.1 kcal

Equipment

  • Cast-iron skillet
  • Large mixing bowl
  • Whisk

Ingredients
 

US Customary - Metric

Dry ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 3 tablespoons cane or brown sugar

Wet ingredients

  • 1 ½ cups vegan buttermilk
  • ¼ cup agave or maple syrup
  • ½ cup melted vegan butter or neutral vegetable oil (plus 2 tablespoons vegan butter to grease the pan)

For serving

  • Vegan butter
  • Agave or maple syrup

Instructions
 

  • Preheat the oven to 400°F and heat a 10-inch cast-iron skillet on the stovetop over medium-low. In the meantime, make your vegan buttermilk and let it curdle for 5-10 minutes.
  • In a large bowl, add the flour, cornmeal, baking soda, baking powder, salt, and sugar. Whisk to combine.
  • Make a well in the dry ingredients, then add the maple syrup, melted vegan butter or oil, and vegan buttermilk, stirring until just combined.
  • Before transferring the batter to the skillet, add the extra 2 tablespoons of vegan butter and let it melt (be careful of splatters).
  • Turn the stove off, then pour the batter into the skillet and smooth the top with a spatula.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it chill for 10-15 minutes before slicing.
  • Serve while warm with your favorite chilis and stews. Happy eating!

Notes

  • Heat the skillet: Don’t forget to preheat your skillet to create the crispiest crust!
  • Avoid overmixing: Fold the wet ingredients in just until they’re mixed. Overmixing can result in a dense vegan cornbread.
  • Use cast iron: Always use a cast-iron skillet if you have one. It retains and evenly distributes heat, resulting in a perfectly golden-brown crust.
  • Check for doneness: Insert a toothpick into the center of the cornbread. If it comes back clean or with minimal crumbs, it's ready!
  • Resting time: Allow your vegan cornbread to rest for at least 10-15 minutes after it comes out of the oven, giving it time to set.
  • Use extra vegan butter: Don’t skip the vegan butter in the skillet! It infuses the cornbread with flavor and helps brown the crust.
  • High-quality cornmeal: Using the best quality cornmeal you can afford makes a difference in overall flavor and moisture content.
  • Serve it warm: Vegan cornbread is best served warm, so once it’s finished resting, start eating!
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 236.1kcal | Carbohydrates: 30.9g | Protein: 4g | Fat: 10.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4.8g | Trans Fat: 1.6g | Cholesterol: 4mg | Sodium: 401mg | Potassium: 115.5mg | Fiber: 1.8g | Sugar: 9.4g | Vitamin A: 59.4IU | Vitamin C: 0.9mg | Calcium: 80mg | Iron: 1.2mg
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