Looking for the perfect side dish? This easy vegan cornbread recipe is crispy on the outside, moist on the inside, and mildly sweet. Ready in just 30 minutes, it’s ideal for pairing with chili, soups, or holiday feasts. Plus, it’s 100% plant-based, dairy-free, and easy to make in one bowl.
- Try it with our Smoky Red Lentil Soup for a comforting meal.
- Learn more about caring for your cast iron skillet to keep it in top shape.
This plant-based cornbread is the ultimate blend of simplicity and flavor.
Ingredients to Make This Easy, Vegan Cornbread Recipe
- 1 cup cornmeal (I used white cornmeal)
- 1 1/4 cup all-purpose flour (unbleached)
- 2/3 cup maple sugar (I used Crown Maple Sugar, organic and vegan)
- 1 Tbsp baking powder
- 1 tsp salt
- 1 1/2 cup unsweetened almond milk
- 1/4 cup avocado oil
Equipment Needed
- Cast Iron Skillet (8 or 12-inch recommended)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly coat a cast iron skillet with 1 Tbsp of avocado oil and place it in the oven to heat up. - Mix the Dry Ingredients:
In a medium bowl, whisk together the cornmeal, flour, maple sugar, baking powder, and salt. - Combine Wet Ingredients:
Add the unsweetened almond milk and avocado oil to the dry ingredients. Mix until smooth. - Pour Into Skillet:
Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread it evenly. - Bake to Perfection:
Place the skillet back into the oven and bake for 20-25 minutes, or until the cornbread is set and a toothpick inserted into the center comes out clean.
Notes
- Sugar Substitute: If you don’t have Crown Maple Sugar, organic cane sugar works well as a substitute.
- Double or Triple the Recipe: For larger skillets, double the ingredients for a 12-inch skillet or triple them for an extra-large skillet.
- Serving Suggestions: Serve warm with vegan butter, maple syrup, or alongside soups and chili.
Why You’ll Love This Vegan Cornbread
- Quick and Easy: Ready in just 30 minutes with minimal cleanup.
- Versatile: Pairs perfectly with savory dishes like chili or as a side for holiday meals.
- Plant-Based: 100% vegan and made with wholesome, dairy-free ingredients.
Easy Vegan Cornbread Recipe
This is one of the best vegan cornbread recipes that you'll ever eat. It's crispy around the edges, moist and mildly sweet in the middle. No one will ever guess this recipe is vegan. It's a one bowl recipe that's so easy to make and on your plate in 20-25 minutes.
Equipment
- 1 Cast Iron Skillet 8 or 12 inch
Ingredients
- 1 cup cornmeal I used white cornmeal
- 1-1/4 cup all-purpose flour unbleached
- 2/3 cup maple sugar I used Crown Maple Sugar, organic, vegan
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/2 cup unsweetened almond milk
- 1/4 cup avocado oil
Instructions
- Preheat oven to 400 degrees F.
- Lightly and evenly coat cast iron skillet with 1 Tbsp avocado oil. Place skillet in oven to get hot.
- In a medium bowl add first 5 ingredients, then whisk together.
- Add plant-based milk and oil to dry ingredients combine until smooth.
- Carefully remove hot skillet from oven. Pour mixture into skillet. Place bake into the oven and bake for 20-25 minutes or until set.
Notes
*If you are not able to use Crown Maple Sugar, you can use organic cane sugar as the substitution.
** Double or triple this recipe for extra large skillets. I doubled this recipe for my 12 inch cast iron skillet.