The Best Vegan Cornbread Recipe

Introduction

This vegan cornbread is moist, flavorful, and perfectly golden, making it a wonderful side for any meal. With a hint of rosemary and a touch of sweetness, it offers a delicious twist on a classic favorite.

Ingredients

• 1 ½ cups (360 mL) full-fat oat milk
• 2 teaspoons apple cider vinegar
• 1 ½ cups (195g) stone-ground yellow or white cornmeal (medium-grind preferred)
• ¾ cup (94g) all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• Heaping ½ teaspoon sea salt
• 4 tablespoons (56g) vegan butter, melted + 2 tablespoons for greasing the skillet
• ¼ cup (56g) extra virgin olive oil or neutral-flavored oil of choice
• ¼ cup (40g) organic brown sugar
• ¼ cup (84g) agave nectar
• 1 heaping tablespoon finely chopped rosemary (4g)
• Softened vegan butter or maple butter (2 tablespoons vegan butter + 2 teaspoons maple syrup) for serving

Instructions

1. Step 1: Preheat the oven to 400ºF (204ºC) and arrange a middle rack. Stir the apple cider vinegar into the oat milk and set aside for 5–10 minutes to slightly curdle, creating your vegan “buttermilk.”
2. Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt to break up any clumps.
3. Step 3: Make a well in the center of the dry ingredients. Pour in the melted vegan butter, oil, brown sugar, agave nectar, and vegan “buttermilk.” Gently whisk until just combined; some lumps are fine—do not overmix.
4. Step 4: Fold in the chopped rosemary using a spatula. Let the batter rest for 10 minutes, or up to 1 hour. The consistency should resemble pancake batter.
5. Step 5: Place a 9- or 10-inch cast iron skillet in the oven for 10 minutes to heat. Carefully remove it using oven mitts and add 2 tablespoons of vegan butter, allowing it to melt. Lightly dust the pan with about 1 teaspoon of cornmeal.
6. Step 6: Pour the batter into the hot skillet gently to avoid pooling the butter on top. Bake for 25 to 28 minutes, checking at 25 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Step 7: Transfer the cornbread to a wire rack and let cool for 15 to 20 minutes before slicing. Serve warm with softened vegan butter or maple butter, if desired.
8. Step 8: To make maple butter, whip softened vegan butter in a bowl until fluffy, then add maple syrup and whisk until smooth.

Tips & Variations

• Use medium-grind cornmeal for the best texture, but fine or coarse can work in a pinch.
• Allowing the batter to rest improves the texture and flavor.
• For a savory twist, omit the brown sugar and agave and add extra herbs or chopped jalapeño.
• If you don’t have a cast iron skillet, use an oven-safe baking dish greased well with vegan butter.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a toaster oven or microwave until heated through. It’s best enjoyed fresh but can also be wrapped and frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of plant milk?

Yes, any full-fat plant milk like soy, almond, or coconut can be used to create the vegan “buttermilk.”

How do I know when the cornbread is fully baked?

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean without wet batter.

The Best Vegan Cornbread Recipe

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★★★★★

4.7 from 126 reviews

A moist and flavorful vegan cornbread recipe featuring stone-ground cornmeal, oat milk, and a hint of rosemary. This easy-to-make cornbread uses simple plant-based ingredients and bakes to a golden perfection, perfect for serving alongside chili, soups, or as a comforting snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ½ cups (360 mL) full-fat oat milk
• 2 teaspoons apple cider vinegar
• 4 tablespoons (56g) vegan butter, melted
• 2 tablespoons vegan butter, for greasing skillet
• ¼ cup (56g) extra virgin olive oil or neutral-flavored oil of choice
• ¼ cup (84g) agave nectar

Dry Ingredients

• 1 ½ cups (195g) stone-ground yellow or white cornmeal (medium grind preferred)
• ¾ cup (94g) all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• Heaping ½ teaspoon sea salt
• ¼ cup (40g) organic brown sugar

Additional Ingredients

• 1 heaping tablespoon (4g) finely chopped rosemary

Optional Topping

• Softened vegan butter or Maple Butter (2 tablespoons vegan butter + 2 teaspoons maple syrup)

Instructions

1. Prepare Vegan Buttermilk: Preheat the oven to 400ºF/204ºC and position a middle rack. Stir the apple cider vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle, creating vegan “buttermilk.”
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, baking powder, and sea salt. Whisk well to remove any lumps.
3. Combine Wet and Dry Ingredients: Make a well in the center of the dry mix and add the melted vegan butter, olive oil, brown sugar, agave nectar, and the prepared buttermilk. Gently whisk until just smooth with slight lumps remaining to avoid overmixing.
4. Fold in Rosemary and Rest Batter: Using a silicone spatula, fold in the finely chopped rosemary. Allow the batter to rest at room temperature for 10 minutes, or up to 1 hour, until it resembles pancake batter.
5. Preheat Skillet: Place a 9- or 10-inch cast iron skillet in the oven to heat for 10 minutes. Remove carefully with oven mitts and add 2 tablespoons of vegan butter, letting it melt. Dust the pan lightly with about 1 teaspoon of cornmeal.
6. Bake Cornbread: Pour the batter into the hot skillet cautiously to prevent butter pooling on top. Bake for 25-28 minutes, checking at 25 minutes, until a toothpick inserted comes out clean and the top is golden brown.
7. Cool and Serve: Transfer the skillet to a wire rack and cool the cornbread for 15-20 minutes before slicing. Serve warm with softened vegan butter or optional maple butter on top. Store leftovers in an airtight container at room temperature for up to 3 days.
8. Make Maple Butter (Optional): In a small bowl, vigorously whisk softened vegan butter until fluffy. Stir in maple syrup until smooth and combined, then use as a spread on warm cornbread.

Notes

• Do not overmix the batter; a few lumps are fine to ensure tender cornbread.
• Resting the batter allows the cornmeal to hydrate and improves texture.
• Heating the skillet beforehand creates a crispy, buttery crust.
• Use medium grind cornmeal for the best texture.
• Maple butter is optional but adds a deliciously sweet and creamy topping.
• Store cornbread at room temperature in an airtight container; refrigerate if storing longer than 3 days.

Keywords: vegan cornbread, plant-based cornbread, rosemary cornbread, dairy-free, egg-free, easy cornbread recipe