• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carrot Underground🥕
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • About
    • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sides/Salads

    Easy Vegan Cornbread with Maple Syrup

    Published: August 23, 2020 | 5:41 am, Modified: Jun 26, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Easy Vegan Cornbread 🌽 A lightly sweet, fluffy and moist classic quick bread made with all plant-based ingredients. Enjoy this easy and delicious vegan recipe made even better with pure maple syrup & whole corn.

    Slices of homemade easy vegan cornbread with maple syrup on a plate with vegan butter and an orange slice.
    Warm from the oven - cornbread spread with vegan orange & maple butter.

    Cornbread is the perfect fusion of a quick bread and cake. Subtly sweet, soft and chewy with a slightly coarse crumb, it is a staple side dish served in homes and restaurants (like Marie Callender's), across the United States. Cornbread is particularly popular in the South and Southwest and is often eaten with chili, barbecue, Thanksgiving meals (and stuffings), and even for breakfast.

    Traditionally, cornbread is made with dairy butter, buttermilk, eggs and sugar. In this elevated vegan version of a classic cornbread, we have replaced the animal products with plant-based ingredients and swapped the sugar with pure maple syrup, making it healthier and scrumptiously delicious. This simple recipe is a wonderful side dish to enjoy with soups and stews, like my favorite rustic veggie soup, vegan lentil soup, and Congressional bean soup.

    A bowl of homemade vegan chili with a slice of vegan cornbread on a plate.
    A slice of easy vegan cornbread with maple syrup is the perfect partner with a bowl of 20 minute vegan chili.
    Jump to:
    • 🌽 Why you'll love this recipe
    • Ingredient Notes
    • Instructions
    • Equipment You'll Need
    • 🍊 Top Tips For Better Baking
    • 🌽 FAQ's
    • Recipe

    🌽 Why you'll love this recipe

    • Quick & easy. Prepared with just a few basic ingredients
    • Everything you want in a cornbread. Fluffy, moist & delish!
    • No processed sugar. Sweetened with pure maple syrup & sweet corn
    • No eggs or dairy. 100 % vegan
    • Kids love it. You will too!

    This delicious and easy cornbread may very likely become one of your go-to recipes anytime you want to prepare a cozy & satisfying something extra to go with a bowl of soup, stew or chili. Most of the ingredients are items you probably keep in your kitchen.

    Slices of vegan cornbread with non-dairy butter on a plate

    Short on time? No worries, you can whip up a pan of homemade cornbread in just a few minutes! 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 printable recipe card below for quantities & details

    Ingredient Notes

    Ingredients to make vegan cornbread with maple syrup.
    Here's everything you need for making a batch of easy vegan cornbread with maple syrup.
    • Cornmeal - I prefer using fine or medium ground yellow cornmeal.
    • Flour - Unbleached all-purpose flour is my first choice because it adds to the fluffy texture of the cornbread. You can substitute with whole wheat, which will likely create a denser, heavier bread. See below for gluten-free suggestions.
    • Egg replacer - You'll need the equivalent of one egg. Use a packaged egg replacer or make your own by combining ground flax meal with water.
    • Baking powder - The fresher the better. Baking powder can lose its rising oomph over time, so keeping an extra box on hand is a good idea.
    • Salt
    • Non-dairy milk - Rice, oat, almond, cashew, soy (your choice)
    • Non-dairy butter
    • Maple syrup 
    • Sweet corn - Fresh, frozen, or canned

    🥕 How To Make This Recipe Gluten-Free

    If you would like to make gluten-free cornbread, first, be sure that all the packaged ingredients you use are labeled gluten-free and are not manufactured on shared equipment.

    Most packaged vegan egg replacers are gluten-free, but if you can't find one, making your own using ground flaxseed (flax meal) is quick & easy! For one egg, combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5-10 minutes to thicken, then add it to your batter.

    You will need to substitute the all-purpose flour with a 1:1 gluten-free flour of your choice, or you can make your own using this blend:

    • 3 cups white rice flour
    • 3 cups potato starch
    • 2 cups sorghum flour
    • 4 teaspoon xanthan gum

    Whisk together in a large bowl. Since this will make more than you need for this cornbread recipe, store the extra flour blend in an airtight container at room temperature up to 3 months.

    Variations

    Variety is the spice of life! You can use this basic recipe to create savory and sweet versions of the best vegan cornbread! For savory cornbread, you might want to reduce the amount of maple syrup in the recipe.

    Here are a few ideas:

    Southwestern Style Cornbread - Toss in some diced jalapeño pepper & a handful of shredded vegan cheddar or pepper jack cheese for a bit of heat & zesty flavor!

    Mediterranean Style Cornbread - A sprinkle of sliced olives, sun dried tomatoes, chopped fresh basil and vegan feta would be delish!

    Thanksgiving or Holiday Cornbread - How about a sweet and savory fall-inspired combination of dried cranberries with a pinch of fresh herbs like parsley, sage, rosemary and thyme (sorry - couldn't resist!)

    Instructions

    Begin by preheating your oven to 400°F

    A mixing bowl and the dry ingredients to make vegan cornbread.
    Gather & measure the dry ingredients. (I love this Mason Cash mixing bowl- it has hedgehogs on it!)
    Dry ingredients for vegan cornbread combined in a mixing bowl.
    Stir dry ingredients to thoroughly combine.
    Bowls filled with the wet ingredients to use in vegan cornbread, including non-dairy milk and butter, egg-replacer, maple syrup, and whole corn kernels.
    Gather and measure wet ingredients.
    Vegan cornbread wet ingredients combined in a bowl.
    Thoroughly combine wet ingredients in a bowl.
    Vegan cornbread wet and dry ingredients in a mixing bowl.
    Pour wet ingredients into dry ingredients.
    Batter for easy vegan cornbread with maple syrup in a mixing bowl.
    Stir (by hand) until ingredients are combined. Don't over-stir.
    A parchment lined baking dish and a bowl filled with vegan cornbread batter.
    Prepare a baking dish by lining with parchment paper or greasing with butter and dust with flour.
    Vegan cornbread batter inside a baking dish.
    Pour batter into baking dish, using a spatula or large spoon to spread into corners. Bake at 400℉ for 25-27 minutes.
    A pan of easy vegan cornbread with maple syrup.
    Cool on a wire rack. We couldn't wait to slice into it!
    Slices of vegan cornbread on a plate with vegan butter and an orange slice.
    I love enjoying warm cornbread with homemade orange maple vegan butter. Simply scrumptious!

    Equipment You'll Need

    This recipe is so simple, just a few basic kitchen tools are all you need to whip a fast batch of this easy vegan cornbread with maple syrup. Here you go:

    • Medium mixing bowl
    • Small mixing bowl
    • Silicone spatula or large spoon
    • Measuring cup
    • Measuring spoons
    • 8" square baking pan or cupcake pan (and liners - or not)
    • Parchment paper (optional)
    • Wire cooling rack (optional)

    🍊 Top Tips For Better Baking

    Tip #1 - Read the recipe thoroughly before starting. Familiarize yourself with each step before you begin baking. Make sure you have all the ingredients you'll need.

    Tip #2 - Use fresh ingredients, including flour and leavening agents (which help baked goods rise) like baking powder. All-purpose white flour has a shelf life of about 3-8 months. Gluten-free and whole wheat flours may become stale sooner. Unless you bake a lot, it's better to purchase flour in small quantities. Baking powder can lose its rising oomph after a few months. I like to keep an extra unopened container on hand just in case.

    Tip #3 - Measure accurately. Baking is equal parts science and art. Unlike some cooking methods where you can guess-timate quantities by adding a handful of this or a pinch of that - too much or too little of an ingredient can mean the difference between ooh and aah or uh-oh. Pre-measuring your ingredients with everything prepped in advance can be a game-changer.

    Tip #4 - Set a timer and keep an eye on the oven. Temperature accuracy can differ with some ovens. You may find the baking times will need to be adjusted depending on your oven. I like to check whatever I'm baking at least 5-10 minutes before the timer rings. If you have an older oven, using an oven thermometer can be a helpful tool.

    Tip #5 - Baking in high altitudes over 3,500 feet above sea level requires a few adjustments for baked goods to rise properly. You may need to increase your oven temperature and decrease the baking time as well as adjust the quantities of certain ingredients. This article from King Arthur Baking offers a lot of great tips on successful high-altitude baking.

    A plate with slices of easy vegan cornbread with maple syrup.

    🌽 FAQ's

    Do I need to use parchment paper if I have a non-stick pan?

    Parchment isn't absolutely necessary, but there are some good reasons for using it, for instance:

    A layer of parchment helps provide even baking by creating air space between the baking pan & paper which can regulate the overall temperature of the baking surface. Ever notice how some pans get hot spots?

    For cakes and quick breads, parchment makes it a lot easier to lift a cake from a pan, plus, it keeps pans looking new and makes clean-up a whole lot easier.

    What can I use instead of eggs in this recipe?

    There are lots of packaged powder egg replacers available in stores and online. I like Bob's Red Mill a lot, but you can also make your own in a pinch. All you need is ground flaxseed (flax meal). For one egg, combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5-10 minutes to thicken, then add it to your batter. That's it!

    How to store vegan cornbread?

    I find the easiest way to store it is by covering the baking dish with food safe plastic wrap and keeping it refrigerated up to 3 days. If you want it warm, place the cornbread in a microwave-safe dish and heat it in short 15-second increments in a microwave. You can heat it for about 15 minutes in a low oven at <300℉. I suggest covering it in foil (I like to add a layer of parchment between the food and the foil).

    Slices of vegan cornbread on a plate with vegan butter and an orange slice.

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

    Thanks a bunch!🥕

    Recipe

    Slices of vegan cornbread on a plate with vegan butter and an orange slice.

    Easy Vegan Cornbread Recipe with Maple Syrup

    Connie 🥕
    Easy Vegan Cornbread with maple syrup 🌽 A lightly sweet, fluffy and moist classic quick bread made with all plant-based ingredients. Enjoy this easy and delicious vegan recipe made even better with whole corn & maple syrup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Course Dinner, Lunch, Side Dish
    Cuisine American, Vegan
    Servings 12
    Calories 159 kcal

    Equipment

    • Medium mixing bowl
    • Small mixing bowl
    • Measuring cup
    • Measuring spoons
    • 8" square baking pan or cupcake pan
    • Large spoon or silicone spatula for stirring

    Ingredients
     
     

    • 1 C corn meal
    • 1 C all purpose flour
    • ¼ C maple syrup scant cup
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 C vegan milk rice, oat, almond, cashew, your choice
    • ⅓ C vegan butter melted
    • 1 vegan egg replacer* equivalent of 1 egg using vegan egg replacer
    • ⅓ 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

    🥕No need to use an electric mixer. It is better to stir the batter by hand, using a silicone spatula or larger spoon. It's important to not over-stir the batter, as it will affect the texture of the cornbread.
    🥕I typically use a powdered egg replacer, but you can also make your own by mixing one tablespoon flaxseed meal (ground flaxseed) with 3 tablespoon water - per egg. Allow flaxseed and water mixture to set for at least 5 minutes before using. 
    🥕It's fine to use frozen corn in this dish. It will thaw while baking.
     

    Nutrition

    Calories: 159kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 244mgPotassium: 181mgFiber: 2gSugar: 5gVitamin A: 251IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Sides/Salads

    • Favorite Vegan Summer Salads
    • Vegan Retro Jello Cranberry Salad
    • Easy Homemade Cranberry Applesauce (with maple syrup)
    • Fabulous 4 Bean Fiesta Salad

    Reader Interactions

    Comments

    1. Connie Edwards McGaughy

      February 04, 2021 at 9:53 pm

      5 stars
      You won't miss the eggs or dairy butter in this perfectly moist & marvelous homemade cornbread!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    Popular

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Texas Tamale Pie
    • Vegan Valentine Sweet Treats

    Trending

    • Congressional Bean Soup (Vegan)
    • Simple Savory Herbed Tofu
    • Orange Balsamic Roasted Brussels Sprouts (Vegan)
    • Easy Vegan Irish Soda Bread

    Recipe Roundups

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Valentine Sweet Treats
    • Best Vegan Game Day Snacks
     

    Subscribe for our latest recipes & FREE Vegan Shopping List!🥕

     
     
    Never miss a recipe!🥕Subscribe to our free newsletter & receive our vegan shopping list as a thank you!

     
         

    Footer

    ↑ back to top

    About

    • About
    • Subscribe
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Nutrition Disclaimer

    Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube
    • LinkedIn

    As Seen In

    Logos from media sites.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Carrot Underground🥕All Rights Reserved