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Enjoy a comforting, moist, and fluffy Vegan Cornbread that is perfect for any occasion. This recipe is WFPB, oil-free, dairy-free, and easy to make. It features simple ingredients that yield a flavorful, wholesome bread everyone can enjoy!
This cornbread is a comforting blend of wholesome ingredients—tender, golden bread perfect for serving alongside soups and stews or as a snack on its own.
Imagine a warm slice of cornbread with a light, fluffy texture, slightly crispy edges, and a subtle hint of natural sweetness from maple syrup.
A perfect recipe for cold weather
This recipe is a perfect addition to any meal, whether a hearty bowl of chili or a cozy stew, or enjoyed with a drizzle of maple syrup or some fresh fruit.
This cornbread is free from oil, dairy, eggs, and refined sugar, so it’s a guilt-free indulgence everyone can enjoy!
It’s also incredibly easy to make—a simple mix of ingredients and a quick bake, and you’re ready to enjoy a wholesome and tasty treat.
The flavor is classic cornbread with a hint of sweetness, while the texture is light and fluffy, with just the right amount of crumble. Every bite is satisfying and a big hit with family and friends whenever I make it!
This cornbread recipe is one of the first recipes I learned when I moved to the United States. It quickly became a staple in my kitchen, especially during the holidays and colder months.
The warmth, simplicity, and classic flavors made it a comforting dish I could always rely on. Over time, I updated the recipe to be whole-food plant-based, and it has become a beloved tradition in my home. I love sharing it with family and friends as a way to bring everyone together.
I hope you try it and enjoy this healthy version of a classic!
WHAT ALLERGENS IS FREE FROM?
This recipe is not only vegan, but it’s also:
- Dairy-Free
- Egg-Free
- Nut-Free
- It can be made gluten-free, replacing the Whole Wheat Flour.
This recipe suits those following a vegan, oil-free, refined-sugar-free, and whole-food plant-based diet.
A BRIEF HISTORY OF CORNBREAD
Cornbread is a beloved staple in American cuisine, particularly in the Southern United States. Its origins trace back to the Native American tribes, the first to cultivate maize and create early versions of cornbread. They used ground corn to make various dishes, from simple ash cakes to more elaborate preparations.
When European settlers arrived, they adapted these traditional recipes, incorporating their own ingredients and techniques.
Over time, cornbread became a common dish in Southern households due to its affordability, simplicity, and versatility.
Today, cornbread remains a cherished comfort food, often enjoyed alongside chili, soups, or as part of holiday meals.
This vegan version honors the rich history of cornbread while offering a healthy twist that everyone can enjoy.
WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU
This Vegan Cornbread is made with wholesome ingredients, resulting in a delicious, tender bread with great texture and flavor.
Adding whole wheat pastry flour and tapioca starch provides the perfect balance for a fluffy yet slightly crumbly cornbread.
The natural sweetness of applesauce and maple syrup adds a lovely subtle flavor that complements the classic cornbread taste while keeping it healthy and refined sugar-free.
HOW TO PREPARE THIS VEGAN CORNBREAD
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This cornbread is simple to prepare: mix the dry ingredients, combine the wet ingredients, and bake.
The ingredients are easy to find, and the steps are straightforward, making it perfect for both beginner and experienced bakers.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
You don’t need any fancy equipment to make this Vegan Cornbread recipe. Here’s what you’ll need:
- Large mixing bowl: For combining the dry ingredients.
- Medium mixing bowl: For combining the wet ingredients.
- An 8×8 inch baking dish: For baking the cornbread.
- Parchment paper To line the baking dish or to prevent sticking.
- Whisk: To mix the ingredients together.
- Spatula: For mixing the batter.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious cornbread:
- Cornmeal: The star of the recipe, providing that classic cornbread flavor. Use finely or medium-ground cornmeal for the best texture.
- Whole Wheat Pastry Flour: Whole wheat pastry flour adds a light texture while providing more moisture, resulting in a tender cornbread. If needed, you can use regular whole wheat flour, but the texture may be slightly denser. For a Gluten-Free option, substitute the whole wheat pastry flour with certified gluten-free oat flour or a gluten-free all-purpose flour blend. You may need to add an extra tablespoon of tapioca starch for binding.
- Tapioca Starch: Helps with binding and adds a nice lightness to the bread.
- Baking Powder: Ensures the cornbread rises and turns out fluffy.
- Salt (optional): Enhances the flavors but can be omitted for a low-sodium version.
- Ground Flaxseed: Used to create a flax egg, which helps bind the ingredients together.
- Unsweetened Plant-Based Buttermilk: Mix 1 cup of unsweetened plant-based milk with 1 tablespoon apple cider vinegar or lemon juice to make a buttermilk substitute. Let it sit for 5 minutes until it curdles slightly. This will add extra moisture and tenderness, helping the cornbread rise better. I like using soy milk or almond milk.
- Unsweetened Applesauce: Adds moisture and a hint of natural sweetness, replacing oil or butter. This is my recipe.
DIRECTIONS WITH PICTURES
To prepare this Vegan Cornbread, follow these steps:
1- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2- Prepare the Flax Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let it sit for 5-10 minutes to thicken.
3- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, whole wheat pastry flour, tapioca starch, baking powder, and salt (if using).
4– Combine the Wet Ingredients: In a medium bowl, combine the plant-based buttermilk, applesauce, maple syrup, and thickened flaxseed mixture.
5- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
6- Bake: Pour the batter into the prepared baking dish and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7- Cool and Serve: Allow the cornbread to cool in the pan for 10-15 minutes before slicing and serving.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- The Classic Flavor: This cornbread has that traditional cornbread taste, with just the right amount of sweetness and a tender crumb.
- Allergen-Friendly: It’s nut-free and completely vegan, making it a great choice for almost anyone.
- Easy to Make: This recipe uses simple ingredients and follows easy-to-follow steps, making it perfect for any level of cooking experience.
Let’s prepare this delicious bread!
MORE HEALTHY BREAD RECIPES TO BAKE!
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PRINTABLE RECIPE CARD
HEALTHY AND SIMPLE VEGAN CORNBREAD RECIPE (OIL-FREE)
Equipment
- 2 mixing bowls
- 1 8×8 inch baking dish
Ingredients
- 1 cup cornmeal (yellow)
- 3/4 cup whole wheat pastry flour
- 1/4 cup tapioca starch
- 1 Tbsp baking powder (ensure it's fresh for the best rise)
- 1/4 tsp salt (optional)
- 1 Tbsp ground flaxseed
- 1 cup unsweetened plant-based buttermilk (see instructions in Ingredient Breakdown)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper to prevent the cornbread from sticking and ensure easy removal.
- Prepare the Flax Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, oat flour, tapioca starch, baking powder, and salt (if using). Ensure the ingredients are well combined to ensure an even distribution of the leavening agent and a consistent texture throughout the cornbread.
- Combine the Wet Ingredients: In a medium mixing bowl, whisk together the plant-based buttermilk, unsweetened applesauce, maple syrup, and the prepared flax egg. Mix until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the wet and dry ingredients until combined. Be careful not to overmix, which can lead to a dense texture. The batter should be slightly lumpy but well incorporated.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure a uniform thickness. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp, adding a delightful texture contrast.
- Cool and Serve: Allow the cornbread to cool in the baking dish for 10-15 minutes. This cooling time helps the cornbread set and makes it easier to slice without crumbling. Once cooled, slice into squares and serve warm or at room temperature. Enjoy your delicious, fluffy cornbread as a side dish or a satisfying snack.
Notes
- Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness. To reheat, warm in the oven at 300°F (150°C) for 5-10 minutes or microwave briefly to restore its soft texture.
- Sweetness Adjustment: The maple syrup is optional and can be adjusted or omitted based on your preference for sweetness. You can also substitute it with agave or date syrup for a different flavor profile.
- Freezing Instructions: Wrap individual slices in parchment paper and place them in a freezer-safe container or bag for longer storage. Freeze for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven.
- Gluten-Free Option: To make this recipe gluten-free, substitute the whole wheat pastry flour with certified gluten-free oat flour or a gluten-free all-purpose flour blend. You may need to add an extra tablespoon of tapioca starch for binding.
WAYS TO ENJOY THIS RECIPE
- Classic Side: Serve warm alongside your favorite vegan chili or soup. Cornbread is perfect for soaking up the hearty flavors of a stew or adding a delightful contrast to a spicy chili.
- Breakfast or Snack: Enjoy a slice with a drizzle of maple syrup or topped with fresh fruit for a comforting breakfast or snack. Pair it with a hot cup of tea or coffee for a cozy start to your day.
- Make It Savory: Add diced jalapeños or herbs to the batter for a savory twist. You can also mix in chopped sun-dried tomatoes or olives for an extra layer of flavor.
- As a Snack: Enjoy it on its own as a satisfying snack that’s easy to take on the go.
- Croutons: Cut leftover cornbread into cubes, toast them in the oven, and use them as croutons for salads or soups.
- Cornbread Stuffing: Use this cornbread as a base for a delicious vegan stuffing. Mix it with sautéed onions, celery, and herbs for a comforting holiday side dish.
There you have it—a delicious, fluffy WFPB cornbread that’s easy to make and perfect for any occasion. Whether serving it at a family gathering or enjoying it as a snack, this cornbread will surely be a hit. Enjoy!
