This is a delicious and simple vegan cornbread recipe that is full of flavor. Cornbread is my total comfort food and when fall starts I immediately want to whip out a pan and make some. A batch takes just 45 minutes to make and is the perfect accompaniment to any warm and hearty dinner. Easy!
In my house growing up, dinner time would usually start with my mom pulling out the phonebook instead of a cookbook. It’s not that they didn’t cook, it’s just that they preferred having someone else do the cooking. Besides eating pizza at least one time a week, they were also a fan of Boston Market. Food would arrive all boxed up in cellophane, kind of soggy from the trip. The only thing that I remember loving from there was the cornbread. It was always thick and full of texture. Since the other food looked meh, I would fill up on that instead. Thus began my cornbread obsession.
In my opinion, good cornbread should be coarse and wholesome, with an intense texture and potent corn taste. It should make me drool. This vegan cornbread is all that. It’s crumbly and thick, and will make your house smell heavenly as it’s baking. While I made this with the intent to accompany dinner, I’ve also eaten it for breakfast as vegan cornbread toast with my homemade jam slathered on top. It’s an easy vegan cornbread recipe that will surely satisfy.
This simple vegan cornbread recipe requires only 8 ingredients, most of which you probably have in your kitchen already. The only exception may be the cornmeal. Pro tip: When you buy cornmeal, look for stone-ground versions (they’re more nutritious). I like the coarser ground versions because I think it makes for better textured cornbread, but any kind will work! The coarser the cornmeal, the grittier the final cornbread.
Simple Vegan Cornbread
First, preheat your oven to 350ºF. Next, mix the almond milk and apple cider vinegar in a medium-sized bowl and set aside to allow it to curdle. Pro tip: Use room-temperature almond milk. In a later step, you’ll add melted coconut oil to it; if the milk is too cold, the coconut oil with start to re-solidify, changing the texture of the cornbread.
In a large bowl, whisk together to cornmeal, flour, baking powder and salt. I’ve tried the recipe with whole wheat flour, buckwheat flour, and all-purpose flour. I didn’t notice any difference in texture or flavor. I’m going to try it with coconut flour next, so I can report back on sweetness for those who prefer their cornbread on the sweeter side.
Add 1/3 c melted coconut oil and 3 tablespoons of maple syrup to the milk mixture and stir until frothy. Pro tip: If you prefer sweeter bread, increase the maple syrup to 4 tablespoons, or substitute 1/4 cup of sugar. However, I haven’t tried it with cane sugar. I like to naturally sweeten my foods with maple syrup because it’s rich in essential nutrients like manganese and zinc. Maple syrup also has a much lower glycemic index than traditional sugar; high GI foods are linked with a number of health problems. If you do use sugar, let me know how it goes!
Once frothy, add the wet mixture to the dry mixture and stir until well combined. The batter will be thick and sticky. Transfer to an 8×8 inch pan or cast iron skillet and bake at 350ºF for 30-35 minutes.
And deep breath in. Ah, the smell of freshly baked cornbread. It’s ok to drool. I have a few favorite ways to eat this delicious, thick vegan cornbread. As a side dish to chili and soups, with some steamed greens, or even at breakfast with maple syrup or homemade jam.