Vegan Cornbread ~
You’re going to love this savory cornbread!
It’s lightly crisp on the outside, tender and fluffy on the inside, and so easy to make!
Serve with a big bowl of chili or use as a base for Cornbread Dressing at Thanksgiving!
Ingredients for Vegan Cornbread
- Nonstick cooking spray
- 1 cup oat milk
- 1 tablespoon lemon juice
- 1/2 cup vegan mayonnaise
- 5 tablespoons vegan butter, melted
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Vegan Cornbread
STEP ONE: Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
STEP TWO: In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.
STEP THREE: In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.
STEP FOUR: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
STEP FIVE: Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornbread to absorb some of the moisture.
STEP SIX: Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.
Tips for Success
Don’t overmix the batter!
- The key to getting a nice rise in the cornbread is resisting the urge to get overly zealous with the stirring. You only want to stir the batter ‘just until combined’ and a few times around the bowl is generally sufficient. Cutting out unnecessary stirring ensures that your bread will come out nice and fluffy every time!
Let the batter rest!
- Taking a 15 minute break to let the batter sit gives the cornmeal a chance to absorb some moisture before heading into the oven for baking.
Chili Recipes You’ll Love!
- Pumpkin Chorizo Chili
- White Bean Quinoa Chili
- Beefy Black Bean Vegan Chili
- Chipotle Spiced Black Bean Vegan Chili
- Three Bean BBQ Chili
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Vegan Cornbread
Ingredients
- Nonstick cooking spray
- 1 cup oat milk
- 1 tablespoon lemon juice
- 1/2 cup vegan mayonnaise
- 5 tablespoons vegan butter melted
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
- In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.
- In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornbread to absorb some of the moisture.
- Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.
Kayla DiMaggio
Loving this vegan cornbread recipe! We made it with chili tonight but I am also going to make it again for Thanksgiving!
Tavo
Delicious cornbread! I didn’t miss the dairy at all! Thanks for the recipe!
Andrea
love how sweet this cornbread turned out! so easy to make too!
Tina
Love this cornbread recipe! Turns out perfect every time.
Katie
This vegan cornbread is absolutely perfect! It’s moist and flavorful, I already want to make it again!