cancel

available now! the debut cookbook from hot for food BUY NOW

vegan cornbread 3 ways

This is an easy and classic recipe for cornbread that you can mix whatever flavors and fixin’s you like into it! I’ve made it 3 ways with options of jalapeño, sun-dried tomato and basil, and maple pecan. If you want to get extra yummy try adding in vegan cheddar cheese into the jalapeño version. Also I may or may not have devoured the whole pan of maple pecan to myself!

To bake the cornbread you can use an 8-inch x 8-inch or 9-inch x 9-inch square baking pan or a 8-inch or 9-inch cast iron skillet if you prefer.

0 from 0 votes
Print Recipe

vegan cornbread 3 ways

try this classic cornbread and customize it with flavors and fixin's of your choice! There's something for everyone - sun-dried tomato basil, maple pecan, and jalapeño.

Course Appetizer, Side Dish
Cuisine American
Keyword corn, cornbread, jalapeños, maple syrup, pecan, sundried tomato
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pieces
Author Lauren Toyota

Ingredients

cornbread

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 1/2 C nondairy milk
  • 2 tsp apple cider vinegar
  • 2 C fine cornmeal
  • 1 C whole wheat flour
  • 1/2 tsp sea salt
  • 1 tbsp organic cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 C vegan butter, melted

jalapeño cornbread

  • 1/2 C finely chopped jalapeño (about 2 jalapeños)

sundried tomato & basil cornbread

  • 1/2 C sundried tomatoes, finely chopped
  • 1/4 C packed basil leaves, finely chopped

maple pecan cornbread

  • 1 tbsp maple syrup (added into the liquid ingredients)
  • 1/2 C pecans (finely chopped + extra whole ones for topping)
  • 1 tbsp maple syrup, drizzled on topping

Instructions

  1. Mix the ground flax and water together in a small bowl and set aside for 10 minutes to thicken.
  2. Mix the milk and apple cider vinegar together and set aside for 10 minutes to curdle.
  3. Preheat oven to 425°F
  4. In a large mixing bowl combine cornmeal, flour, sea salt, sugar, baking powder, and baking soda.
  5. Melt butter and using a silicone brush lightly coat the bottom and sides of the baking pan or skillet. Then add the rest of the melted butter to the milk and vinegar mixture along with the flax mixture. If you're making maple pecan cornbread add 1 tablespoon of maple syrup to this mixture and stir to combine well.
  6. Pour the liquid ingredients into the dry. Then add your filling, reserving 1 to 2 tablespoons for placing on the top. Then fold together until well combined.
  7. Pour the batter into the pan or skillet and spread out in an even layer out the edges. Place some of your topping on top of the evened out batter. Either some finely chopped jalapeño or whole slices, some finely chopped sun-dried tomatoe and fresh basil, or whole pecans and another drizzle of maple syrup.
  8. Bake for 20 minutes or until a toothpick comes out clean, the cornbread has slightly come off the edges of the pan and edges are golden brown, and there are a few small cracks on top of the loaf. 

  9. Place on a wire rack to cool for 10 to 15 minutes. Then place another wire rack on top of the pan and flip it to get the loaf out onto the wire rack. Once cooled then slice into squares.

Recipe Notes

It's best eaten the first day of baking with some extra vegan butter on top. The maple pecan can even do with a little more maple drizzled on top for serving... I kind of like it a little sweet! You can also lightly microwave or warm up pieces in the oven before serving. Store extra in a container in the fridge for up to 4 days.

5 comments

  • Chris @thinlyspread 2 years ago

    This is fabulous, thank you! I was hunting for a vegan cornbread recipe to go with my black bean chilli tonight and now I have three for the price of one!

  • Jess 2 years ago

    Just made the sun-dried tomato and basil version…..omg so good

  • Gosia 2 years ago

    Hi, can I replace vegan butter with coconut oil?

  • Lucia 3 days ago

    I made a plain version of this yesterday as a side for a bean chili. Turned out really tasty but a little too crumbly.

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.