The easiest, fluffiest, and most delicious cornbread to ever reach your tastebuds!
Cornbread is definitely one of my guilty pleasures. Especially when it’s sweetened, soft on the inside, crispy on the outside, and buttery. I bought some cornmeal recently, but sadly it sat in the back of my pantry until divine inspiration finally dawned on me. “Cornbread”, it whispered very softly, and now I have turned into that crazy lady that makes cornbread every other day to eat with just about everything. I have no shame. And after trying this recipe, you probably won’t have any either.
How to make Easy Vegan Cornbread
This recipe is:
& Easy to make!
The first step to making this fluffy bread is to preheat your oven to 400°F and get out an 8×8 baking pan. Next, prepare the flax egg to help bind everything together. To do so, get out a medium-sized bowl and combine 2 tablespoons of flaxseed meal with 6 tablespoons of water or plant-based milk. Mix this up and give it at least ten minutes to thicken up. You will be adding this with the rest of the wet ingredients, but for now, move on to the next step of combining the dry ingredients.
Substitution: if you don’t have flaxseed meal, swap it for an equal amount of chia seeds.
Combine the dry ingredients
Now it’s time to get out a large mixing bowl and whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
Add the wet ingredients
Next, add the plant-based milk, flax egg(make sure it has had sufficient time to thicken up!), and softened coconut oil. Use a fork to combine all ingredients, making sure to not over mix.
I used almond milk and refined coconut oil for this recipe, but you could use any other type of plant-based milk you’d like (perhaps try using creamy oat milk?). Additionally, feel free to swap the refined coconut oil for plant-based butter.
Pour into pan & bake
Transfer the cornbread dough from the bowl to the baking pan and spread it around until it creates a smooth and flat surface on top. Pop that bad boy in the oven and bake for 25-30 minutes. Insert a toothpick into the center of the pan to test if it has finished baking. If the toothpick comes out clean, it is done. If it doesn’t, let it continue baking for a few more minutes. Once it’s done, remove the pan from the oven and give it a moment to cool before slicing.
This cornbread is truly best served warm and fresh. It can be paired with chili, a soup, or simply eaten by itself with morning coffee!
Storing and reheating
This cornbread can be stored in an airtight jar in the refrigerator for up to a week, or in an airtight jar in the pantry for up to 4 days. To reheat, place a piece of bread in the oven or air fryer at 350°F until warm.
Try this cornbread alongside these delicious recipes!
Vegan Sausage & Sauerkraut Skillet
Cornbread is truly a-MAIZE-ing, right?!?!
Easy Vegan Cornbread
- Baking Pan
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp turmeric (optional; for color)
- 1 cup plant milk
- 2 tbsp flaxseed meal (combined with 6 tbsp water or milk)
- ½ cup refined coconut oil
- Preheat the oven to 400°F and grease an 8×8 baking pan if necessary.
- Whisk together the dry ingredients in a large mixing bowl.
- Add the wet ingredients to the bowl and mix until just combined.
- Pour the dough into the baking pan & smooth out the top.
- Bake for 25-30 minutes until you can insert a toothpick in the center and it comes out clean.