Go Back
+ servings
delicious vegan cornbread

The Best Vegan Cornbread.

Kelly Roenicke
This moist and tender vegan cornbread is perfect for serving with a hot bowl of soup or chili.
4.97 from 28 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Dairy Free, vegan.
Servings 9
Calories 240 kcal

Ingredients
 
 

Instructions
 

  • 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.

Notes

*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.

Nutrition

Calories: 240kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 401mgPotassium: 287mgFiber: 4gSugar: 5gVitamin A: 420IUVitamin C: 0.1mgCalcium: 106mgIron: 1.7mg
Keyword fluffy, moist
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!