This Vegan Cornbread is soft, moist and has just the right amount of sweetness! It’s a deliciously simple recipe that comes together in less than 35 minutes, and is perfect on its own or paired with soup!
An easy cornbread recipe
This Vegan Cornbread is one of those easy recipes where you can just add everything to a mixing bowl and whip up in no time!
This recipe is egg-free and dairy-free. The cornbread is made with flax-eggs in place of real eggs, plant-based milk and an option for vegan butter or coconut oil.
There are a few factors that make up the perfect cornbread. A perfect cornbread should be moist, (nobody wants a dry cornbread..) not too crumbly, have a buttery texture, and be subtly sweet. I’m happy to say that this vegan cornbread checks these all off the list, hoorah!
Why you’ll love this recipe
- This cornbread is a healthy recipe that uses spelt flour, coconut sugar and cornmeal.
- It’s just sweet enough, but not overly sweet like some cornbread recipes. (which also keeps this cornbread low in sugar!)
- It’s moist with just the right amount of grainy cornbread texture from using medium-ground cornmeal.
- You don’t need any fancy equipment to make this recipe, all you’ll need is 2 bowls.
- You can eat this cornbread with a side with a bowl of chilli or on its own with some vegan butter spread on top.
How to make vegan cornbread
Mix the dry ingredients into a bowl, then add the wet ingredients and mix just until combined. (Don’t overmix!)
Let the batter sit for 10 minutes, then pour the batter into a greased cast-iron skillet.
Bake at 375 degrees F for 22-26 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before cutting and serving.
Tips for making this recipe perfectly
- Don’t over-mix your batter. I’m serious, you may be tempted to mix and whisk out all those little clumps until it seems super smooth and creamy…DON’T. Overmixing will lead to a crumby and tough cornbread. Mix the batter just until everything is incorporated.
- Let the batter rest for 10 minutes. This one is super important and it’s one that many recipes overlook. Cornmeal takes longer to absorb water than flour does, so by letting the batter rest you’re giving the batter a chance to absorb more liquid and letting your cornmeal become nice and soft and tender. This will result in a softer moister cornbread.
- Don’t make your oven too hot! This can dry out the cornbread. I baked mine at 375 degrees F, though if your oven runs hot, you can even try baking at 350 degrees F.