Name: Easy Vegan Cornbread
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 C corn meal; 1 C all purpose flour; 1/4 C maple syrup (scant cup); 1 tbsp baking powder; 1 tsp salt; 1 C rice milk; 1/3 C vegan butter (melted); 1 egg (equivalent prepared vegan egg replacer); 1/3 C sweet corn (fresh, frozen, or canned)

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Easy Vegan Cornbread 🌽 A lightly sweet and fluffy classic quick bread made with all plant-based ingredients. Moist and delicious with whole corn kernels & maple syrup. Yum!

Easy vegan cornbread on a plate with homemade vegan butter

Cornbread is like the perfect fusion of a quick bread and cake. Made with cornmeal, flour, vegan butter, sweet corn kernels and maple syrup, this quick & easy recipe is simply scrumptious!

Topped with a smear of our yummy orange maple infused vegan butter, yes please!

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This rich, satisfying easy vegan cornbread recipe is the perfect partner with a bowl of hearty vegan chili or rustic veggie soup.

vegan chili and cornbread with chile lime butter

How to make easy vegan cornbread

This easy vegan cornbread will become one of your go-to recipes anytime you want to prepare the perfect pairing with a bowl of soup, stew or chili. The ingredients are all items you would typically keep in your kitchen.

It only takes a few minutes to make and a single batch serves up to 12 people. If you don’t eat it all in one day, simply store leftovers in an airtight container and it will stay soft and fresh at least another day or two.

See the full recipe below

Serve it warm with our easy homemade citrus infused vegan butter!

Enjoy this vegan cornbread hot from the oven with these easy & delish dishes!

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕

Easy Vegan Cornbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings:

Calories: 164kcal

Author: Connie 🥕

Easy Vegan Cornbread 🌽

Print Recipe

Equipment

Medium mixing bowl
Small mixing bowl
Measuring cup
Measuring spoons
8" square baking pan or cupcake pan

Ingredients

1 C corn meal
1 C all purpose flour
1/4 C maple syrup scant cup
1 tbsp baking powder
1 tsp salt
1 C rice milk
1/3 C vegan butter melted
1 egg equivalent prepared vegan egg replacer
1/3 C sweet corn fresh, frozen, or canned

Instructions

Preheat oven to 400°
Prepare baking dish by lining with parchment or greasing with butter or oil. If using a muffin pan, use paper liners or oil.
In medium bowl, combine corn meal, flour, baking powder and salt.
In small bowl, mix milk, melted butter, maple syrup, prepared egg replacer, and corn.
Add wet ingredients to dry. Combine until just blended. Don't over-mix.
Pour into prepared baking dish or muffin tin.
Bake for 25 – 27 minutes, until an inserted toothpick comes out clean.

Notes

🥕Serve with Vegan Butter or my Citrus Infused Vegan Butter and a big bowl of my hearty & healthy Vegan Chili.

🥕I typically use a powdered egg replacer, but you can also make your own by mixing one tbsp flaxseed meal (ground flaxseed) with 2.5 tbsp water – per egg. Allow flaxseed and water mixture to set for at least 5 minutes before using.

Nutrition

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⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!