This vegan cornbread has the perfect light and fluffy texture and it’s just right when smeared with vegan buttery spread. Serve warm slices of this cornbread alongside your favorite chili recipe!
If you love cornbread, I think you’re going to be excited about this recipe. This is the recipe I came up with long ago when I was avoiding eggs and dairy because I was nursing my son, and he was intolerant.
Even though he outgrew that intolerance, we still use this recipe, because it’s light, fluffy, and so delicious. This is the recipe that made me say, “If I could only eat one bread for the rest of my life, I think it would be cornbread.”
This cornbread is slightly sweet. I don’t find it to be as sweet as some cornbread I’ve had before, but it isn’t totally savory, either. I think it has a nice balance. If you prefer it to be sweeter, you can add more sugar to the batter.
If you love a light, fluffy, moist texture, you will love this recipe! A generous amount of baking powder helps this bread rise nicely, and applesauce adds moisture to the batter instead of eggs.
- Cornmeal – I used stone ground yellow cornmeal. I think you could also use white cornmeal if you prefer. Just make sure that you use cornmeal and not cornbread mix which would have added sugar and leavening.
- Flour – I used white spelt flour. You can also use all-purpose flour if you like. This recipe does work with gluten free flour, but if you do use gluten free flour, please reduce the amount of applesauce to 5 Tablespoons.
- Baking Powder – Baking powder is what makes this cornbread rise nicely and gives it a fluffy texture. Make sure your baking powder is not out of date.
- Vegan Buttery Spread – Melted vegan buttery spread adds a nice flavor to the batter. If you prefer, you can use canola oil instead.
- Non-Dairy Milk – Use a neutral tasting non-dairy milk, like unsweetened coconut milk, rice milk, or soy milk. You could also use water.
Step by Step Instructions
- Place the cornmeal, flour, baking powder, salt, and sugar in a bowl.
- Use a fork to whisk the dry ingredients together.
- Add the melted vegan buttery spread, non-dairy milk, and applesauce, and stir well.
- Spread the batter in a pan that has been lined with parchment paper.
- Bake at 350 degrees F for 25-29 minutes.
- Let the cornbread cool for about 15 minutes, then use a sharp knife to slice it.
- Serve sliced cornbread with vegan buttery spread or maple syrup if desired.
Store leftover cornbread in an airtight container at room temperature. It should stay fresh for about 4 days.
If you’d like to freeze this, wrap it in waxed paper or foil, then place in a freezer bag. It should stay fresh in the freezer for about 3 months.
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The Best Vegan Cornbread.
This moist and tender vegan cornbread is perfect for serving with a hot bowl of soup or chili.
Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan, or line it with parchment paper.
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan.
Bake at 350 degrees F for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Allow the cornbread to cool for about 15 minutes, then slice it with a sharp knife. Spread some vegan buttery spread in each slice, or drizzle with maple syrup if you prefer.
*If using gluten free flour, reduce the applesauce to 5 tablespoons.
Nutrition facts are for one slice of cornbread, or 1/9 of the recipe.
Store leftover cornbread in an airtight container. It should stay fresh for about 4 days.
You can freeze this if you like. Wrap it in waxed paper or foil and place in a freezer bag. It should stay fresh in the freezer for about 3 months.