Vegan Cornbread
Golden, crisp-edged cornbread with a tender, moist crumb — all without a drop of dairy or eggs. A touch of sweetness balances the earthy corn flavor, while a hot cast-iron skillet delivers that iconic crackling crust. Perfect alongside chili, soups, or just a pat of vegan butter and a drizzle of maple syrup.
For 8 servings
- prep
Preheat the oven and prepare the skillet.
Place a 10-inch cast iron skillet in the oven and preheat to 400°F. Let the skillet heat up with the oven so it's sizzling hot when the batter hits it.
TIPA hot skillet is the secret to that classic crispy, golden crust. - mix · ~5 min
Make the vegan buttermilk.
In a measuring cup, combine the almond milk and apple cider vinegar. Stir and set aside for 5 minutes to curdle — this creates a tangy, dairy-free buttermilk substitute.
- mix
Combine the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly distributed.
- mix
Mix the wet and dry ingredients.
1.Pour the curdled almond milk mixture and 3 tablespoons of oil into the dry ingredients.2.Stir with a spatula just until no dry streaks remain. A few small lumps are fine — overmixing makes the cornbread tough.TIPStop stirring as soon as everything is combined. Lumps are your friend. - bake
Carefully oil the hot skillet and pour in the batter.
1.Remove the hot skillet from the oven with oven mitts.2.Add the remaining 1 tablespoon of oil to the skillet and swirl to coat the bottom and sides.3.Immediately pour the batter into the skillet — it should sizzle on contact.4.Smooth the top gently with the spatula.TIPThat sizzle is what creates the signature bottom crust. Work quickly but safely. - bake · ~25 min
Bake until golden and a toothpick comes out clean.
Bake for 20-25 minutes, or until the top is golden brown, the edges pull slightly from the skillet, and a toothpick inserted in the center comes out with just a few moist crumbs.
- rest · ~10 min
Cool briefly before slicing.
Let the cornbread cool in the skillet for 10 minutes, then slice into wedges and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, preheat the cast-iron skillet in the oven so the batter sizzles on contact.
- 2Use medium-grind cornmeal; fine grind yields a mushy texture, while coarse grind can be gritty.
- 3Do not overmix the batter — stir just until no dry streaks remain to keep the crumb tender.
- 4Test doneness with a toothpick: a few moist crumbs are perfect, but wet batter means more time.
- 5Let the cornbread rest in the skillet for exactly 10 minutes to set before slicing.
- 6Store leftovers wrapped in foil at room temp for up to 2 days; reheat in a dry skillet for crisp edges.
Adapt it for your goals.
Gluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum). This makes the cornbread safe for gluten-free diets without sacrificing texture.
savorySavory
Reduce sugar to 1 tsp and fold in 1/2 cup canned corn kernels, 2 tbsp chopped jalapeño, and 1/4 cup shredded vegan cheddar. Great for pairing with chili or stews.
low oilLow-oil
Replace the 3 tbsp oil with 1/4 cup unsweetened applesauce and skip the extra oil for the skillet by lining it with parchment paper. This reduces fat significantly while keeping the crumb moist.
Why this is on our healthy list.
Dairy-Free & Egg-Free
This recipe uses almond milk and apple cider vinegar to replace dairy buttermilk, and relies on baking powder for lift instead of eggs, making it suitable for vegans and those with dairy or egg allergies.
Good Source of Whole Grains
Yellow cornmeal provides fiber and essential minerals like iron and magnesium, supporting digestive health and energy metabolism.
Lower in Saturated Fat
Using vegetable oil instead of butter keeps saturated fat content low, which is beneficial for heart health when enjoyed as part of a balanced diet.
Frequently asked questions
Yes, oat, soy, or cashew milk work well. Avoid canned coconut milk, as it's too thick and fatty, which can alter the texture.
