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You are here: Home / Recipes / Vegan Cornbread

Vegan Cornbread

Published on October 26, 2020 By Gunjan 11 Comments

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This warm and oil free Vegan Cornbread is an easy and enjoyable snack or side dish. It is made with the combination of cornmeal, oat flour and chickpea flour. Its tender and moist from inside and crisp from outside making it desirable in every bite.

a front view of stacked vegan cornbread.

I am personally very fond of cornbread. The corn flavor is absolutely enticing and

I frequently crave for it. However, I try and limit my intake because it ends up being high in carbohydrates.

Therefore, I decided to make my own. So, I came up with a combination of healthy whole grains and to top it all it is absolutely oil free. Voila!!!! It took me few practices but finally I nailed it. My family could not even figure out that I fed them homemade made healthy cornbread.

top view of sliced vegan cornbread on a wooden board.

So, now its your turn to enjoy it hence, I am sharing it here.

Ingredients for Vegan Cornbread

Cornmeal
Oat flour
Chickpea flour
Baking powder
Baking soda
Salt
Flax meal
Maple syrup
Apple cider vinegar
Oat milk

I have used these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.

If you plan to buy from these affiliate links, then, I get a small commission which in turn encourages me to bring in more delicious recipes for you all.

Ingredients notes:

  • Cornmeal – it is the star of this recipe. It is important to note that I used cornmeal and not corn flour. Also, I used the medium ground cornmeal to get the crunchy texture.
  • Oat flour – you may also grind your own. This helps in binding and adding flavor to this recipe.
  • Chickpea flour – this adds a nice subtle nutty flavor along with some protein and great texture to it.
  • Flaxmeal – it adds omega 3 and fiber to this recipe. It is also a great vegan egg substitute.
  • Maple syrup – I used this to provide a little sweetness to it and balance the salt in this recipe.
  • Oat milk – even though you may use any plant milk of your choice, I preferred oat milk because of its creamy texture and natural sweetness.

How to make Vegan Cornbread

Firstly, I combined all the dry ingredients in a mixing bowl.

steps to mix dry ingredients.

Secondly, I combined all the wet ingredients in another mixing bowl.

steps to whip up the wet ingredients.

Next, I folded in dry ingredients into wet ingredients and whipped it up to form a thick yet soft batter.

steps to whip up the batter.

Thereafter, I spooned it out in the prepared square baking pan and baked it in the pre-heated oven at 350-degree Fahrenheit for about 25-30 minutes.

steps to bake.

Afterwards, I turned it off and took it out of the oven. Then, I laid it on a flat surface and sliced them.

full view of vegan cornbread sliced.

We all ate it happily and enjoyed every bit of this vegan cornbread recipe.
Therefore, you must have realized that its an easy peasy recipe with lots taste and flavor.

I am sure you all must be drooling over by now so I would insist that you get started with this easy vegan cornbread.

Expert tips:

  • Do not insert toothpick or knife to test it while baking because it may crack on the top afterwards. Simply bake it for 25 minutes for a softer cornbread or 30 minutes for crispier texture.
  • Just before starting with this recipe, I would recommend soaking flaxmeal and then start the entire process. By that time flaxmeal will be soaked enough and will have eggy consistency.
  • While lifting parchment paper from the baking pan hold two opposite corners of the parchment paper so as to avoid breaking it.

I am sure you all must already be having most of the ingredients in your pantry.

So, wait no further and get started. This is a very simple recipe with very easy few steps. I assure you that even before you realize this cornbread recipe would be ready to serve and enjoy.

Its aromatic and the best vegan cornbread I have ever tasted so far. Your family and friends would praise you infinitely and this would top your menu chart this season. It’s a must try recipe.

Vegan Cornbread FAQs

How long do they last?

This recipe tastes best when fresh out of the oven. However, the leftovers can be stored in an air tight container at room temperature for about a week or refrigerated for about a month.

Is it healthy?

Yes, I have made with the combination of whole grains and absolutely oil free. The only added sugar here I used is maple syrup in minimum quantity which again comes under minimally processed food.

What is the difference between corn flour and cornmeal?

They both are made from grinding the corn. However, cornmeal is gritty and coarse in texture whereas corn flour is fine. Cornmeal resembles polenta or grits whereas corn flour is as fine as a flour. In this recipe I have used cornmeal (medium ground) which brings a crunchy and gritty texture to this recipe. So, make sure to use cornmeal here.

Do I use cornbread mix for this recipe?

No, I made it from scratch. When you purchase cornmeal just make sure to read the label properly and the ingredients must contain only ground corn.

Is it gluten free?

I have used mostly gluten free ingredients. Oats by nature is gluten free but to be specific you may use gluten free oat flour to make it completely gluten free.

What can I pair it with?

Usually, cornbread is paired with chili but my family loves it with Potato Corn Chowder , Lentil Cilantro Soup , Vegan Lentil Cheese Soup.

This cornbread is fluffy and delectable in every bite. The crunch from the cornmeal is absolutely satisfying. It gives a perfect taste and texture of corn and it has a long shelf life too.

A 45 degree angle view of vegan cornbread in stack.

You may also like:
Sweet Potato Bread
Quinoa Almond Herbed Bread Sticks
Quick Spinach Sauce Bread

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you also tag @kiipfit on Instagram with your recipe image because we would love to see what you cooked.
If you desire to explore more delicious recipes of mine then you must checkout my cookbooks.

a front view of stacked vegan cornbread.
Print Recipe
5 from 5 votes

Vegan Cornbread

This warm and oil free Vegan Cornbread is an easy and enjoyable snack or side dish. It is made with the combination of cornmeal, oat flour and chickpea flour. Its tender and moist from inside and crisp from outside making it desirable in every bite.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: cornbread recipe, how to make vegan cornbread, vegan cornbread from scratch, vegan cornbread no oil, vegan cornbread recipe
Servings: 8
Calories: 175kcal
Author: Gunjan

Ingredients

Dry ingredients

  • 1 cup cornmeal (medium ground)
  • 1/2 cup oat flour
  • 1/2 cup chickpea/garbanzo flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet ingredients

  • 1/4 cup flaxmeal soaked in 1/2 cup water
  • 1/3 cup maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1/2 cup oat milk

Instructions

  • Preheat oven at 350 degree and prepare an 8-inch square baking pan with a parchment paper. In a mixing bowl combine all the dry ingredients and mix well until there are no lumps.
  • In another mixing bowl combine all the wet ingredients and whip it with a spoon.
    wet ingredients.
  • Fold dry ingredients into the wet ingredients and mix well until a thick and soft batter is formed.
  • Spoon out the batter in the prepared baking pan and even it out shaping it with a spatula.
  • Place it in the middle rack of the oven and bake it for 25 minutes. If you want crispier then bake it for 30 minutes. Turn it off and take it out. Place it on a flat kitchen counter. Gently take out the parchment paper making sure cornbread does not break. Place it on a flat surface and slice. Enjoy it warm with vegan butter, syrup or as is.

Notes

  • Store the leftovers in an air tight container for about a week at room temperature. You may refrigerate it for a about a month. Simply toast it in the toaster oven and enjoy.
  • This recipe make about 16 pieces and the serving is 2 squares per person.

Nutrition

Calories: 175kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 385mg | Potassium: 256mg | Fiber: 3g | Sugar: 10g | Vitamin A: 31IU | Calcium: 71mg | Iron: 1mg

a tall stack of vegan cornbread.

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Filed Under: Bread, Dairy Free, Gluten Free, Recipes, Snacks, Special Diet, Vegan

Reader Interactions

Comments

  1. Nicole says

    November 1, 2020 at 8:12 pm

    I’m also a huge fan of cornbread! I love it’s texture and that it’s slightly sweet. The different flours + the flax are very intriguing and I can just imagine the lovely texture they create.

    Reply
  2. Chandice says

    November 1, 2020 at 3:38 pm

    5 stars
    Love the addition of maple syrup and apple cider vinegar! Great option for everyone but especially those on a vegan eating plan.

    Reply
  3. kerri says

    November 1, 2020 at 10:52 am

    the perfect cornbread for our cool snap chili later this week!

    Reply
  4. Marisa F. Stewart says

    November 1, 2020 at 8:03 am

    5 stars
    I’ve been trying to stay to a vegan day every week. And when I found this recipe for the cornbread I had to make it for my bean soup. It was perfect. So tasty and I didn’t even miss the ham I usually put in the bean soup.

    Reply
  5. Paula Montenegro says

    October 31, 2020 at 2:21 pm

    5 stars
    What a great idea to add a vegan cornbread to the Thanksgiving table! It looks moist and wonderful. Thanks for sharing,.

    Reply
  6. Lori | The Kitchen Whisperer says

    October 30, 2020 at 2:40 pm

    5 stars
    Nothing beats a great cornbread especially in the colder months. This sounds awesome and I know my vegan friends will absolutely go nuts over this when I make chili for them! Thank you so much for sharing another amazing recipe!

    Reply
  7. Veronika says

    October 30, 2020 at 8:20 am

    5 stars
    Love this recipe! I never tried vegan option before but it looks absolutely delicious! Definitely need to give it a try!

    Reply
  8. Sandra Shaffer says

    October 27, 2020 at 9:21 pm

    This looks good and will pair perfectly with my butternut squash soup, which is also vegan. Yum. We are all set for a delicious meal. Thank you for testing this to perfection for us!

    Reply
    • Gunjan says

      October 29, 2020 at 7:39 am

      Thank you Sandra!

      Reply
  9. Amy says

    October 27, 2020 at 1:21 pm

    Starting to collect menu ideas for my vegan Christmas party! I love oat milk and I have that in everything so I’m glad to see you’ve used it in this recipe. Looks absolutely delicious!

    Reply
    • Gunjan says

      October 29, 2020 at 7:37 am

      YAY! so exciting.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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