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–+ servings
Stone ground cornbread in a cast iron pan topped with jalapenos and whipped butter.

The Best Vegan Cornbread Recipe (with salted maple butter)

Prep Time: 8 minutes
Cook Time: 22 minutes
Servings: 10 pieces
Author: Tracy Halasz

Equipment

Ingredients

  • 1 ⅓ cups soy milk
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • ¾ cup all purpose flour + 1 tablespoon
  • 1 ¼ cups medium grind cornmeal (use fine grind for less rustic)*
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ⅓ cup vegan butter, melted
  • ⅓ cup maple syrup
  • 1-2 jalapeno peppers, diced or sliced
  • 1 tablespoon dairy free butter
  • 1 clove garlic, peeled and halved

Add Ins

  • 1 cup sweet corn, fresh or frozen (thawed)
  • 2 - 3 green onions, sliced
  • 1-2 jalapeno peppers, diced or sliced thin

Salted Maple Butter Topping

  • 3 tablespoons vegan butter/margarine, softened
  • 2 tablespoons maple syrup
  • flaky salt (to taste)
  • fresh thyme leaves

Instructions

Preheating the Oven / Pan

  • Preheat the oven to 425º F with rack in middle position.
  • Place 8 - 10" cast iron skillet into the oven to preheat.

Cornbread Batter

  • Stir the non-dairy milk and vinegar together in a measuring cup. Set aside to curdle which will be your vegan buttermilk. Melt the butter.
  • Measure dry ingredients into a medium size bowl and stir together.
  • Make a well in the center of the dry ingredients. Add the buttermilk, melted butter, and maple syrup. Stir until the batter comes together.
  • OPTIONAL ADD INS: Now is the time to fold any add ins ie. corn kernels, green onions, and jalapeños into the batter.
  • Remove the HOT pan from the oven, add 1 tablespoon of butter and the halved garlic clove swirl to coat the bottom and sides of the skillet. Remove the garlic pieces.
  • Swirl the cornbread batter evenly into the hot pan.
  • Garnish the top with thin slices of jalapeños, a handful of green onion slices, and coarse black pepper if desired.
  • Reduce heat to 375ºF then bake for 20 - 25 minutes until the top is golden and the a toothpick comes out clean when tested in the center.
  • Let cool for at least 15 minutes before slicing and serving.

Salted Maple Butter

  • Whisk together softened vegan butter with the maple syrup until smooth and fluffy.
  • Stir in a sprinkle or two of flaky salt. Taste and adjust maple syrup and salt as needed.
  • Slather on warm cornbread with a sprinkle of fresh thyme leaves.

Notes

*Stone Ground Cornmeal Texture: The grind on cornmeal is a personal preference. Some like a grittier cornbread some like it more refined. I like something in between so I dump half a bag (at a time) of Bob's Red Mill medium grind into my Vitamix and pulse/blend it for a 10-15 seconds or so until it is slightly finer bits than medium, but still has a good rustic texture.
Cast-iron Skillet: Use an 8-10" skillet (the photos in this recipe are 10" skillet). The smaller the cast iron, the thicker the cornbread.
No Cast-iron Skillet?: No problem, use a baking pan. Follow the steps above except, don't preheat the baking pan (just the oven). Bake in a generously buttered 9" square or round cake pan for 20-23 minutes at 400º F until golden and the center springs back when touched. Move pan to wire rack to cool for ~15 minutes, then cut into 9 or 12 squares and enjoy.
Vegan Cornbread Muffins: Make the recipe as above. Fill greased muffin tins. Bake in 425º F oven for 5 minutes then reduce heat to 350º F for 15-17 minutes until golden and a toothpick or knife comes out clean.