Vegan Cornbread

There’s something undeniably comforting about the aroma of cornbread baking in the oven — that golden crust, the gentle sweetness, and the promise of a soft, warm crumb inside. This Vegan Cornbread captures all the traditional flavors of classic cornbread, but in a fully plant-based form that’s both wholesome and satisfying. Perfect for the holiday table or a cozy weeknight meal, it’s the kind of dish that feels nostalgic yet refreshingly modern, bridging comfort and consciousness in one delicious bite.

The beauty of this cornbread lies in its texture and balance. A combination of fine cornmeal and flour gives it that ideal tender structure, while applesauce and a touch of maple syrup create natural moisture and subtle sweetness. The result is a loaf that’s soft and rich without feeling heavy — a wonderful complement to savory vegan mains like lentil loaf, roasted vegetables, or hearty stews. Corn kernels folded into the batter add bursts of freshness and texture, keeping each slice vibrant and flavorful.

What makes this recipe particularly versatile is how easily it adapts to your meal. It can lean sweet with a drizzle of maple syrup and vegan butter, or turn savory with the addition of jalapeños, scallions, or vegan cheese. Baked as a loaf, it slices beautifully and makes a lovely centerpiece for a vegan Thanksgiving spread. The ingredients are simple, the process unfussy, and the results consistently impressive.

At its heart, this vegan cornbread loaf embodies what plant-based cooking is all about — celebrating comfort food through wholesome, sustainable ingredients. It’s proof that you don’t need eggs, butter, or dairy to achieve a rich, flavorful crumb. Just a few pantry staples and a warm oven can transform humble ingredients into something worth sharing — a loaf that feels like home.

🌽 Vegan Cornbread

Serves: 8
Prep Time: 10 minutes
Bake Time: 50–60 minutes

Vegan Cornbread Ingredients

• 1 cup fine yellow cornmeal

• 1 and 1/4 cup all-purpose flour (or a 1:1 gluten-free blend, if needed)

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup unsweetened plant-based milk (such as oat or almond)

• 1 teaspoon apple cider vinegar

• ½ cup maple syrup

• ⅓ cup melted coconut oil (or olive oil for a savory note)

• ½ cup unsweetened applesauce (keeps it extra moist)

• 1 cup corn kernels (fresh, frozen, or canned and drained)

Optional Add-Ins

• 1 finely diced jalapeño for a spicy version

• ¼ cup chopped scallions or chives for a savory twist

• ½ cup vegan cheddar shreds for richness

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.

2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, combine plant milk and apple cider vinegar. Let it sit for 2 minutes to create vegan “buttermilk.”

4. Whisk in maple syrup, melted coconut oil, and applesauce until smooth.

5. Fold wet ingredients into dry, mixing until just combined (do not overmix). Stir in the corn kernels and any optional add-ins.

6. Pour batter into the loaf pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled slightly.

Serving Ideas

• Serve warm with vegan butter and a drizzle of maple syrup.

• Pair with vegan chili, roasted vegetables, or BBQ tempeh.

• Toast leftovers and enjoy with a smear of pumpkin butter or savory cashew spread.

This Vegan Cornbread is a beautiful example of how simplicity and wholesome ingredients can come together to create something deeply comforting and nourishing. By replacing refined sugar with pure maple syrup, this version offers a more natural sweetness that enhances the corn’s earthy flavor while supporting balanced energy. Maple syrup also adds trace minerals like manganese and zinc, making it a mindful alternative to processed sweeteners. The combination of cornmeal, applesauce, and plant-based milk keeps the texture perfectly moist, soft, and flavorful without relying on eggs or dairy.

From a health and wellness perspective, this cornbread loaf offers warmth and nourishment without heaviness. It’s rich in complex carbohydrates from cornmeal, which provide lasting fuel, and its healthy fats—from coconut or olive oil—support brain and heart health. The applesauce adds fiber while helping to reduce the need for additional oils, keeping the loaf light yet satisfying. Every ingredient works in harmony to create a dish that feels indulgent but remains gentle on the body.

Beyond nutrition, this recipe embodies the comfort and mindfulness of plant-based cooking. It’s about slowing down, savoring each bite, and appreciating food that’s both good for you and kind to the planet. Whether you serve it alongside a vegan chili, a holiday roast, or simply with a pat of vegan butter, this cornbread is a reminder that healthful eating can still be rich with flavor, tradition, and joy. A golden loaf baked with care and intention—nourishing in every sense.