Vegan Cornbread 3 Ways

Vegan Cornbread 3 Ways Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes



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


1Mix the ground flax and water together in a small bowl and set aside for 10 minutes to thicken.

2Mix the nondairy milk and apple cider vinegar together and set aside for 10 minutes to curdle.

3Preheat oven to 425°F.

4In a large mixing bowl, combine cornmeal, flour, sea salt, sugar, baking powder, and baking soda.

5Melt 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.

6Pour 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.

7Pour 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 tomatoes and fresh basil, or whole pecans and another drizzle of maple syrup.

8Bake 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.

9Place 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, slice into squares.

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