Vegan Cornbread Recipe

Jump to Recipe

This easy Vegan Cornbread recipe is soft on the inside, golden around the edges and incredibly simple to make with everyday pantry ingredients. Whether you’re serving it alongside a bowl of chilli, soup or barbecue dishes, this classic American side is hearty, comforting and completely dairy and egg free.

TL;DR

• Easy homemade vegan cornbread
• Crispy golden crust with a soft centre
• Made with simple pantry ingredients
• Ready in just 45 minutes
• Perfect with chilli, soups and stews
• Dairy free and egg free

Vegan Cornbread Recipe

Ingredients

• 2 Cups Cornmeal
• 2 Cups Plain Flour
• 2 tbsp Baking Powder
• 1 tsp Salt
• 1 Cup Sunflower Oil
• 2 Cups Water
• 2 tsp Vinegar

How to Make This Vegan Cornbread Recipe

1. Preheat the oven to 220°C/420°F.
2. Pour the sunflower oil into a large baking dish and place it in the oven while it heats.
3. In a large bowl, mix together the cornmeal, plain flour, baking powder and salt.
4. Once the oven has reached temperature, stir the water and vinegar into the dry ingredients.
5. Carefully remove the hot baking dish from the oven and slowly pour the hot oil into the batter. Mix carefully, taking care to avoid any splashes.
6. Pour the batter back into the hot baking dish and spread it evenly.
7. Bake for 20–25 minutes, or until a knife inserted into the centre comes out clean.
8. Leave to cool for around 10 minutes before slicing and serving.

Serving suggestions

Serve your vegan cornbread with:

• Vegan chilli
• Tomato soup
• Vegetable soup
• Barbecue dishes
• Vegan butter
• Maple syrup or agave syrup
• Baked beans

Storage

Store the cornbread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes well for up to 3 months. Defrost at room temperature and warm in the oven before serving.

FAQs

Recipes Similar to Vegan Cornbread Recipe

• Vegan Gnocchi Recipe
• Vegan Cinnamon Rolls
• Easy Yorkshire Puddings for Two

Vegan Cornbread

Difficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Classic cornbread goes vegan.

Ingredients

• 2 Cups Cornmeal

• 2 Cups Plain Flour

• 2 tbsp Baking Powder

• 1 tsp Salt

• 1 Cup Sunflower Oil

• 2 Cups Water

• 2 tsp Vinegar

Directions

• Preheat the oven to 220ºc/420ºf, put the oil in a large baking dish and put it in the oven to heat up.
• In a large bowl mix together the flour, cornmeal, baking powder and salt.
• Once the oven has come up to the correct temperature mix in the water and vinegar. Then carefully remove the pan from the over, pour the oil into the bowl and mix (be very careful that it doesn’t splatter you). Pour the mixture back into the pan and bake for 20-25 minutes (until a knife comes out clean). Cool for 10 minutes before slicing and serving.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.