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Home » Recipes » Vegan Thanksgiving

Perfectly Fluffy Vegan Cornbread Recipe

Published: Nov 25, 2020 · Modified: Dec 29, 2024 by Emily · 4 Comments

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This Fluffy Vegan Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it's a great pairing for soup or stuffing. It's made with pantry staple ingredients and ready in under an hour! 

overhead shot of vegan cornbread in a le creuset ceramic yellow dish on a marble table
Jump to:
  • How to Make Cornbread Moist
  • How to Make Fluffy Vegan Cornbread
  • What can I do with leftover cornbread?
  • Perfectly Fluffy Vegan Cornbread
  •  

How to Make Cornbread Moist

  • Be sure to use a high enough ratio of liquid to dry ingredients. Cornmeal is very absorbent so it can take on a lot of milk and oil.
  • Do not overbake your cornbread. This may seem obvious, but it's important to keep an eye on your bread while baking so that it does not dry out in the oven. Many ovens are not fully calibrated to their exactly set temperature so yours may run hotter or colder than mine. Check for doneness around the 30-minute mark (and sooner if you make a half batch).
  • Use medium-grind cornmeal. This may be a personal preference, but whenever I use fine cornmeal the texture is never ideal (likely because it absorbs so much of the liquid in the blending process).
slice of fluffy cornbread on a plate with a pour of maple syrup

How to Make Fluffy Vegan Cornbread

  • As this is a vegan recipe, we are not relying on eggs for lift in the bread. Instead, we use a combination of baking powder (2 TBS) and vinegar will achieve the lift we're looking for.
  • Bake at a high temperature, about 400 degrees F. This will ensure our mixture begins rising immediately when added to the oven.
  • Do not over-mix your batter. Be sure to combine the dry and wet mixes until just integrated.

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pat of butter on top of a vegan cornbread slice

What can I do with leftover cornbread?

Cornbread can be easily frozen and reheated for later enjoyment. However, I like to use leftover cornbread in this Cranberry Cornbread Crisp, which also uses leftover cranberry sauce!

I will be using this particular recipe in place of croissants in this stuffing recipe.

I would also imagine that leftover cornbread makes for delicious croutons, specifically atop black bean soup!

overhead shot of perfect cornbread in a le creuset ceramic yellow dish on a marble table

Perfectly Fluffy Vegan Cornbread

Emily
This Fluffy Vegan Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it's a great pairing for soup or stuffing. It's made with pantry staple ingredients and ready in under an hour! This recipe is easily halved***
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course Side
Cuisine American
Servings 20 slices
Calories 213 kcal

Ingredients
  

  • 2.5 cups all purpose flour
  • 2 cups medium yellow cornmeal
  • 2 teaspoon sea salt
  • 2 TBS baking powder
  • 1 cup granulated sugar use 1.25 cups if you prefer a sweeter bread
  • 1 TBS apple cider or white vinegar
  • ⅔ cups canola oil
  • 2.5 cups unsweetened nondairy milk
  • 1.5 cups corn kernels fresh or frozen (optional)

Instructions
 

  • Preheat your oven to 400 degrees F and oil a 9x13 baking dish.*
  • To a large bowl, combine flour, cornmeal, salt, and baking powder and mix to combine.
  • In a small bowl, combine sugar, vinegar, canola oil, and almond milk. Pour wet mixture into dry and fold together until no dry spots remain. Carefully fold in corn kernels if using. Pour mixture into prepared pan and bake for 35-45 minutes, checking for doneness around the 30 minute mark. To test this, stick a small knife inside the center of the bread. If it comes out clear with no crumbs, the bread is done. Let cool completely (it will continue to firm up as it cools).

Video

Notes

If making a half recipe, use an 8x8 square dish or a cast iron skillet instead instead.
Have leftover cornbread? Make this Cranberry Cornbread Crisp.

Nutrition

Serving: 1sliceCalories: 213kcalCarbohydrates: 32.9gProtein: 2.9gFat: 8.2gSaturated Fat: 0.7gPolyunsaturated Fat: 7gSodium: 43mgFiber: 1.6gSugar: 10.7g
Tried this recipe?Let us know how it was!

 

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Comments

  1. Lesa McFadden says

    December 29, 2024 at 1:02 am

    5 stars
    OMG!!! Best cornbread I’ve ever eaten!! I have been vegan for 13 years. I’ve tried so many vegan recipes but they never tasted like the cornbread I ate growing up…until now. I cannot believe how good this is!! I am finally able to enjoy cornbread again. An added bonus…my husband who has never been a big fan of cornbread just ate his third piece of this cornbread!

    Reply
    • Emily says

      December 29, 2024 at 6:44 pm

      Hi Lesa, this comment makes me so happy to read! Thank you so much for making the recipe and leaving such kind words! - Emily 🙂

      Reply
  2. Sue0523 says

    March 03, 2021 at 7:54 pm

    Cornbread is often dry, but this was wonderful!

    Reply
    • Emily says

      March 03, 2021 at 8:22 pm

      I'm glad it worked for you!! 🙂

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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