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A stack of two squares of easy vegan cornbread topped with butter and maple syrup

Easy Vegan Cornbread

Easy vegan cornbread - this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

Course Side Dish
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 20 minutes
Author Domestic Gothess

Ingredients

  • 175 g (1 cup + 2 Tbsp) fine cornmeal (polenta)
  • 150 g (1 ¼ cups) plain (all-purpose) flour (or a plain gluten-free flour blend plus 1/4 tsp xanthan gum IF the flour blend doesn't include it)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 60 g (⅓ cup) light brown soft sugar
  • 330 ml (1 ¼ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best but any will work)
  • 2 tsp cider or white wine vinegar
  • 120 g (1/2 cup) vegan butter/margarine melted (or use 120ml (1/2 cup) neutral oil)

Instructions

  1. Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20cm/8 inch square cake tin and line with baking parchment.

  2. Place the cornmeal, flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk well to combine.

  3. Add the milk, vinegar and melted butter and whisk until no dry lumps remain.

  4. Pour the batter into the prepared tin and spread level. Bake for 20-30 minutes until a skewer inserted into the centre comes out clean.

  5. Leave to cool in the tin then slice into squares and serve. Store any leftovers in an airtight container for up to five days.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.
  • I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead - sunflower, vegetable or canola would be best but melted coconut oil should work too.
  • This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn't already include it.
  • I kept my cornbread plain but you can add mix-ins as you like - well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.