Easy Vegan Cornbread with Coconut Oil
Tender, slightly sweet cornbread made with pantry staples and plant-based milk. The combination of cornmeal and all-purpose flour creates a crumbly, moist crumb, while apple cider vinegar reacts with baking soda to provide lift without eggs. Serve warm or at room temperature with chili, soup, or alongside weeknight dinners. This version ditches boxed mixes for a from-scratch approach that's just as quick but tastes fresher.
Ingredients
- 1 ½ cup cornmeal, medium grind
- 1 ½ cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
slightly denser crumb
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅝ cup sugar
- 2 cup unsweetened soy or almond milk
- 1 ½ teaspoon apple cider vinegar
- ½ cup refined coconut oil, meltedneutral oil1:1dairy-freeneutral flavor
works well
Instructions
- 1
Preheat oven to 375 degrees. Grease a 9 by 9 inch pan generously with coconut oil.
- 2
Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
- 3
Combine milk and apple cider vinegar in a measuring cup and let sit briefly. Melt coconut oil.
- 4
Pour milk mixture and melted coconut oil into dry ingredients and stir until just combined.
- 5
Transfer batter to prepared pan.
- 6
Bake until the center is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
- 7
Cool completely in the pan, about 30 minutes.
- 8
Run a knife around the edges and invert onto a cutting board. Cut into 16 squares and serve.
Tips
Let milk and vinegar sit for 1-2 minutes before mixing to activate the leavening reaction.
Do not overmix once wet and dry ingredients combine; lumps are fine and ensure tender crumb.
Cool fully before cutting for clean, neat squares.
Good to Know
Room temperature covered with a towel for 3 days, or in a sealed container for 5 days.
Bake completely and store covered. Wrap individual squares and freeze up to 1 month.
Warm or room temperature. Serve alongside chili, soup, stews, or as a standalone snack.
Common Mistakes
Overmix batter to avoid a dense, tough crumb.
Skip cooling in pan to avoid collapse when inverting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
slightly denser crumb
FAQ
Can I make this in a cast iron skillet?
Yes. Preheat the skillet in the oven and pour batter directly into the hot greased pan for a crispy golden crust. Baking time may reduce slightly.
What if I don't have apple cider vinegar?
Substitute lemon juice or white vinegar in equal measure. Any acid paired with baking soda will create lift.
Can I freeze cornbread?
Yes. Wrap cooled squares individually in plastic wrap and freeze up to 1 month. Thaw at room temperature or warm in a 350F oven for 10-12 minutes.