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cornbread muffins in a stack with maple syrup drizzled on top and a pat of butter
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5 from 2 votes

Vegan Cornbread

This Vegan Cornbread is fluffy, moist and southern-style! Vegan buttermilk gives it that incredible texture, and it's so buttery with a hint of traditional sweetness. Serve with some vegan butter or as a side to some chili or soup.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 slices
Calories 221kcal


  • 1 ¼ cups vegan milk I prefer a thicker vegan milk like soy milk
  • 2 teaspoons apple cider vinegar or white vinegar
  • 1 ¼ cups fine-grain cornmeal 150g
  • 1 cup all-purpose flour 148g
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 egg replacer I use Bob’s Red Mill or flax egg
  • ¼ cup vegan butter (44g) melted or oil (highly recommend vegan butter for flavour)
  • 3 tablespoons cane sugar or organic brown sugar
  • 3 tablespoons maple syrup 69g


  • Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
  • Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients together. Set aside.
  • In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
  • Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
  • Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!


Calories: 221kcal