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With its crisp golden crust and soft, fluffy interior, this easy vegan cornbread makes the perfect side dish for Mexican-inspired meals, hearty soups, and chillis. It’s quick to prepare, made with simple pantry ingredients, and is completely dairy-free and egg-free.

Over the past couple of years, I’ve trialled many cornbread recipes, but none of them quite suited my family’s tastes. They were either too sweet, too dry, or too overpowering in flavour.

Still, I was determined not to be defeated! This week, I returned to my old recipe and gave it a few tweaks—adding more liquid and a splash of apple cider vinegar to lighten the texture. I’m so happy to say it turned out beautifully. This latest batch had a lightly crisped exterior and a moist, tender crumb—perfect for dipping into soup or serving alongside a spicy chilli. It didn’t even need any butter!

This cornbread recipe may not be strictly authentic, but it’s got a lovely texture and flavour (plus it’s 100% plant-based!) It’s very easy to make, requires minimal hands-on time, and will be ready in about 60 minutes. Get it in the oven first and it can bake while you prepare the rest of your meal.

Recipe Card

Easy Vegan Cornbread (Dairy-free | Egg-free)

With its crisp golden crust and soft, fluffy interior, this easy vegan cornbread makes the perfect side dish for Mexican-inspired meals, hearty soups, and chillis. It’s easy to prepare, made with simple pantry ingredients, and is completely dairy-free and egg-free.

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Hands-on time 15 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American, Mexican-Inspired, Vegan

Servings 6

Ingredients

  

1x2x3x

• 480 ml / 2 cups soya milk
• 2 tsp apple cider vinegar
• 140 g / 1 cup fine yellow cornmeal
• 140 g / 1 cup fine wholemeal (wholewheat pastry) flour or chapatti flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 1 tsp salt
• 50 ml / ¼ cup organic rapeseed (canola) oil or other neutral-flavoured oil
• 1 TBSP maple syrup or to taste*

Instructions

 

• Preheat the oven to 180C (160C fan) / 350F. Grease a 20cm / 8-inch square baking pan and line the bottom with non-stick baking paper.
• In a large mixing bowl, whisk together the milk and vinegar. Set aside for a couple of minutes to allow it to froth up.
• In a separate bowl, stir together the cornmeal, flour, baking powder, bicarbonate of soda, and salt.
• Whisk the oil and maple syrup into the milk mixture.
• Sieve the dry ingredients into the wet ingredient bowl in three batches, whisking (with a hand/balloon whisk) between each addition until smooth. Stir through any remaining wheatgerm caught in the sieve.
• Pour the batter into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
• Let cool for 15 minutes in the tin, then run a knife around the edge and invert onto a board. Peel off the baking paper.
• Store in an airtight container for up to 5 days in the fridge or freeze for future meals. Warm through before serving.

Notes

* This cornbread is lightly sweetened. Feel free to adjust the maple syrup to taste.

Keyword dairy-free cornbread, easy vegan cornbread, egg-free cornbread, plant-based side dish, savoury vegan cornbread, vegan cornbread

Tried this recipe?Let us know how it was!

Have you tried cornbread before? Do you prefer it sweet or savoury? I’d love to hear your thoughts in the comments below!

Wishing you a beautiful weekend ☀️

With love,

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