15 Easy Vegan Cornbread Recipes ideas

Vegan Cornbread Recipes ideas are a delightful way to enjoy a classic comfort food with a plant-based twist. Loved for their warm, hearty flavor and crumbly texture, vegan cornbreads are gaining popularity due to their simplicity and adaptability in various meals.

Cornbread is incredibly versatile—it can be served as a side dish with soups and chilis, enjoyed as a snack with vegan butter or jam, or even transformed into sweet or savory treats for special occasions.

The best part? These recipes are easy to make using simple, wholesome ingredients like cornmeal, plant-based milk, and natural egg substitutes. Whether you’re a seasoned vegan or just exploring plant-based options, these cornbread ideas offer something delicious for everyone!

Vegan Cornbread Recipes ideas

1. Classic Vegan Cornbread

Description

This Classic Vegan Cornbread recipe is soft, moist, and perfectly sweet with a slightly crumbly texture. It’s the ultimate crowd-pleaser, ideal as a side dish or standalone snack. Made with simple pantry staples, it’s quick to whip up for any occasion.

Ingredients

• 1 cup cornmeal (fine or medium grind)
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1/3 cup maple syrup or sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, combine the plant-based milk, apple cider vinegar, oil, and maple syrup (or sugar). Let it sit for 2 minutes to curdle slightly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let it cool slightly before slicing and serving.

Nutritional Information (Per Serving)

• Calories: 170
• Protein: 3g
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 8g
• Sodium: 180mg

This classic vegan cornbread pairs beautifully with vegan chili or a fresh salad, making it a must-try recipe for any occasion!

2. Maple-Glazed Cornbread Muffins

Description

These Maple-Glazed Cornbread Muffins combine the comforting warmth of cornbread with a touch of sweetness from a glossy maple glaze. Perfect for breakfast, snacks, or as a side dish, these muffins are light, fluffy, and irresistibly delicious.

Ingredients

For the Muffins:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar

For the Maple Glaze:

• 1/4 cup maple syrup
• 1 tablespoon vegan butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the plant-based milk, apple cider vinegar, and oil. Let it sit for 2 minutes.
4. Pour the wet ingredients into the dry mixture and stir until just combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. While the muffins are baking, prepare the glaze by whisking together the maple syrup, melted vegan butter, and vanilla extract.
8. Once the muffins have cooled slightly, brush the tops with the maple glaze for a shiny, sweet finish.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 3g
• Fat: 7g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 10g
• Sodium: 150mg

These maple-glazed cornbread muffins are a delightful twist on a classic, making them a standout addition to any table!

3. Spicy Jalapeño Vegan Cornbread

Description

Spicy Jalapeño Vegan Cornbread brings a zesty kick to the classic recipe. With fresh jalapeños and just the right amount of spice, this savory treat is perfect for chili nights, BBQs, or as a bold side dish. The balance of heat and soft, moist texture makes it a fan favorite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil or melted coconut oil
• 2 tablespoons maple syrup or sugar
• 1/2 cup diced fresh jalapeños (seeds removed for less heat, or keep them for extra spice)
• 1/2 cup corn kernels (optional, for added texture)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, oil, and maple syrup. Let it sit for 2 minutes.
4. Add the wet ingredients to the dry mixture and stir until just combined. Fold in the diced jalapeños and corn kernels if using.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before serving.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 4g
• Fat: 6g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 4g
• Sodium: 170mg

This spicy jalapeño vegan cornbread adds a fiery flair to any meal, making it a must-try for spice lovers!

4. Sweet Potato Vegan Cornbread

Description

Sweet Potato Vegan Cornbread is a delicious twist on the classic recipe, adding natural sweetness and moisture with mashed sweet potatoes. This cornbread is rich, fluffy, and subtly sweet, making it perfect for holiday dinners, cozy fall meals, or any time you crave comfort food with a healthy touch.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, for a warm flavor)
• 1 cup mashed sweet potato (roasted or steamed, cooled)
• 1/2 cup plant-based milk (soy, almond, or oat milk)
• 1/4 cup maple syrup or sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon (if using).
3. In another bowl, mix the mashed sweet potato, plant-based milk, maple syrup, oil, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 200
• Protein: 3g
• Fat: 7g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 7g
• Sodium: 160mg

This sweet potato vegan cornbread is a wholesome, flavorful addition to your table, perfect for pairing with soups, salads, or holiday feasts!

5. Vegan Cornbread with Chives and Garlic

Description

Vegan Cornbread with Chives and Garlic is a savory, herb-infused delight. The subtle aroma of garlic combined with the fresh, earthy flavor of chives elevates this cornbread into a sophisticated side dish. It’s perfect for serving alongside soups, stews, or roasted vegetables.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/4 cup fresh chives, finely chopped
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon maple syrup or sugar

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and garlic powder.
3. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, oil, and maple syrup. Let the mixture sit for 2 minutes.
4. Gradually fold the wet ingredients into the dry mixture until just combined. Stir in the chopped chives.
5. Pour the batter into the prepared dish and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 3g
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 3g
• Sodium: 180mg

This savory vegan cornbread with chives and garlic is an elegant addition to your meal, providing a burst of flavor with every bite!

6. Gluten-Free Vegan Cornbread

Description

Gluten-Free Vegan Cornbread is a delicious option for those avoiding gluten, without compromising on taste or texture. This recipe creates a moist and fluffy cornbread that pairs perfectly with soups, stews, or as a standalone snack.

Ingredients

• 1 cup cornmeal (certified gluten-free)
• 1 cup gluten-free all-purpose flour (with xanthan gum, if not already included)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup or sugar
• 1/4 cup vegetable oil or melted coconut oil

Optional Additions:

• 1/2 cup corn kernels for extra texture
• 1/4 cup chopped herbs like rosemary or thyme for added flavor

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, mix the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, oil, and maple syrup. Let it sit for 2 minutes to curdle slightly.
4. Pour the wet ingredients into the dry mixture and stir until just combined. If using, fold in the corn kernels or herbs.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 170
• Protein: 3g
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 5g
• Sodium: 170mg

This gluten-free vegan cornbread is a versatile and satisfying recipe, sure to please everyone at the table!

7. Pumpkin-Infused Vegan Cornbread

Description

Pumpkin-Infused Vegan Cornbread is a fall-inspired twist on the classic, combining the warm, earthy flavor of pumpkin with the comforting texture of cornbread. Lightly spiced and naturally sweetened, this recipe is perfect for autumn dinners, holiday gatherings, or as a cozy snack.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup plant-based milk (soy, almond, or oat milk)
• 1/4 cup maple syrup or sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, plant-based milk, maple syrup, oil, and apple cider vinegar. Mix well until smooth.
4. Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
5. Pour the batter into the prepared dish and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 3g
• Fat: 6g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 7g
• Sodium: 160mg

This pumpkin-infused vegan cornbread delivers a rich, seasonal flavor that’s ideal for cozy fall meals or as a delightful holiday side dish!

8. Vegan Cornbread with Fresh Corn Kernels

Description

Vegan Cornbread with Fresh Corn Kernels brings extra texture and bursts of natural sweetness to the classic recipe. The addition of fresh corn kernels makes this cornbread juicy and flavorful, perfect as a side dish for soups, BBQs, or summer meals.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil or melted coconut oil
• 1/4 cup maple syrup or sugar
• 1 cup fresh corn kernels (from about 1 large ear of corn)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, combine the plant-based milk, apple cider vinegar, oil, and maple syrup. Let sit for 2 minutes to curdle slightly.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the fresh corn kernels gently.
5. Pour the batter into the prepared dish and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 3g
• Fat: 6g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 5g
• Sodium: 170mg

This fresh corn kernel vegan cornbread is a delightful, wholesome recipe that adds a touch of summer to any meal!

9. Blueberry Vegan Cornbread

Description

Blueberry Vegan Cornbread is a sweet and fruity variation that combines the rich, comforting texture of cornbread with the fresh, juicy burst of blueberries. This cornbread is perfect for breakfast, brunch, or as a unique dessert option. The slightly sweet flavor of the cornbread is beautifully balanced by the tartness of the berries.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1 cup fresh or frozen blueberries
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup or sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a separate bowl, combine the plant-based milk, apple cider vinegar, maple syrup, oil, and vanilla extract. Let sit for 2 minutes to curdle slightly.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared dish and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 3g
• Fat: 8g
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 12g
• Sodium: 180mg

This blueberry vegan cornbread is a sweet, flavorful treat that adds a fruity twist to your traditional cornbread! Perfect for any occasion, it’s sure to be a crowd-pleaser.

10. Cheesy Vegan Cornbread

Description

Cheesy Vegan Cornbread is a savory, comforting variation of the classic cornbread. Made with plant-based cheese, it offers a delicious, cheesy flavor while still being fully vegan. This cornbread pairs wonderfully with chili, soup, or any meal that could use a cheesy, indulgent side.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plant-based cheese shreds (cheddar-style or mozzarella-style)
• 1 cup plant-based milk (soy, almond, or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon nutritional yeast (for added cheesy flavor)
• 1 tablespoon maple syrup or sugar

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, oil, nutritional yeast, and maple syrup. Let it sit for 2 minutes to curdle slightly.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the plant-based cheese shreds gently.
6. Pour the batter into the prepared dish and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let it cool slightly before slicing.

Nutritional Information (Per Serving)

• Calories: 230
• Protein: 4g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 5g
• Sodium: 250mg

This cheesy vegan cornbread offers all the indulgence of classic cornbread, with a vegan twist, making it perfect for plant-based diets or anyone craving a cheesy comfort food!

FAQ

Can I make these vegan cornbread recipes gluten-free?

Yes! Many of the cornbread recipes can be adapted to be gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Make sure to also check that other ingredients, such as baking powder, are gluten-free.

Can I substitute non-dairy milk in these recipes?

Absolutely! Any plant-based milk, such as almond milk, soy milk, or oat milk, can be used as a substitute for dairy milk in all of the recipes.

Can I add extra flavor or toppings to my cornbread?

Yes! You can get creative by adding mix-ins like fresh corn kernels, herbs, spices, or even vegan cheese. You can also top your cornbread with things like maple syrup, vegan butter, or a dollop of plant-based sour cream.

How do I store leftover vegan cornbread?

Leftover cornbread can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap it in plastic wrap or foil and place it in the fridge for up to a week or freeze it for up to 3 months.