Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it’s done!
Origins of Cornbread
Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source). During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US but is especially associated with Southern cuisine. The following is our plant-based version, which resembles the flavors we grew up with and loved.
How to Make Vegan Cornbread
The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work. For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar). And in place of eggs, we opted for our trusty flax eggs for binding and a nutrition boost. Cane sugar and applesauce are both used for sweetness. While cane sugar helps achieve a crumbly texture, applesauce adds moisture and natural sweetness. Baking soda provides leavening and sea salt adds extra flavor. We hope you LOVE this vegan cornbread! It’s:FluffyMoistComfortingPerfectly sweetVersatile& The BEST! It’s perfect for serving alongside chili, soup, BBQ bean bowls, and black eyed peas or enjoying as a delicious snack! It also works well when made into stuffing or croutons.
More Cornbread Recipes
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