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This vegan cornbread is the best of the best in the vegan cornbread world. I have been making this for years and years. It’s a crowd pleaser and I always get asked for the recipe. I can’t even bring myself to try any other recipes because this is just the one that makes my heart sing. I made chili the other night, and you should have seen my husbands face when this cornbread didn’t accompany it. Whoops, I dropped the ball on that one.
I make this vegan cornbread recipe every single Halloween. We have chili and cornbread before going out into the blustery, usually rainy pacific northwest weather. Or I make this to go in cornbread stuffing at thanksgiving, or I just make it because I want some delicious cornbread. My kids always get excited when they see this cooking.
This recipe as written only makes an 8×8 pan, but I almost always double it for a crowd and it doubles just great.
If you need a good chili recipe for this delicious vegan cornbread give my favorite
This is a sweet cornbread, I hear in other parts of the world they don’t like sweet cornbread? I don’t know any different and I love the sweetness this brings. It has the perfect sweet and comforting flavor I am looking for in my cornbread.
Which camp are you? Sweet cornbread or no way? Let me know in the comments!
-The best vegan cornbread-
Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons melted, earth balance vegan butter
- 1/3 cup oil
- 1 1/4 cup oat milk (almond milk, any alternative milk)
- 3 teaspoons egg re-placer with 4 TB water Or flax eggs * or your egg re-placer of choice to equal 2 eggs
Instructions
- Preheat oven to 350 degrees and lightly grease a 8×8 pan2. In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk.
3. Make your egg re-placer, by following directions on the box or a flax egg set aside.
4. Melt your earth balance butter in a glass liquid measuring cup.5.Make a well in the dry ingredients. Pour the melted butter, oil, egg re-placer, and milk in the middle and mix just until incorporated. Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.
Notes
If you made this and enjoyed it, I would love to hear about it in the comments or #courtneyshomestead. Thanks so much for your support! <3 Courtney
This really is heavenly! I have never eaten cornbread before, as it’s not something we usually make in my country (we use corn meal for other things if any). I made this recipe with flax egg and coconut sugar, and it came out super soft and delicious! It’ll definitely be a breakfast/snack staple in our house from now on!
Reka, thank you so much for letting me know! We love this cornbread also. I am so glad your family enjoyed it! ❤
The corn bread with your chilli was a great dinner. I love it when my dinner is a big hit. Thank you.
It’s our favorite as well! Thanks so much for trying it!❤❤
How do you make your stuffing? I’d love to try that.
No me quedo con el mismo color
Hi! I was trying to make this recipe but when I got to the part where it tells me to add the wet ingredients into the dry ingredients I noticed you listed oil but on the ingredient list the oil is not included, how much did you use?
Hi there Lan! I am so sorry I missed that! It’s 1/3 cup. I am on vacation now and unfortunately can’t edit it. But thanks so much for pointing that out! I will fix it first thing when I return.
Hi! Making tonight. Was wondering what your experience has been with Gluten Free flour? Thank you! xo
Hi Ashley! I actually haven’t tried using a Gluten-free flour. I feel like Gluten-free flours have come a long way and it would probably work just fine, but I can’t say for sure. Let me know how it goes if you make it! ❤