Easy Vegan Cornbread (Maple Butter, No Skillet)
If you invite me to Thanksgiving, this is what I’m bringing. It’s my easy vegan cornbread recipe: one bowl, pantry staple ingredients, no cast-iron skillet required, and it bakes up golden brown with a tall, tender texture that slices clean. It’s dairy-free, egg-free, and made with real-deal vegan buttermilk (plant milk + apple cider vinegar) for the best results.
Why you’ll love it
Moist & plush: a touch of cornstarch + flax seeds for that tender crumb.
High rise & crisp edges: bake in a square baking pan (ceramic 8×8) set on a preheated sheet tray.
Healthier swaps: use part whole wheat flour (or oat flour blend) without losing the perfect texture.
No skillet needed: keep that cast-iron skillet on the shelf—this is a prepared pan + bake situation.
Perfectly sweet: like traditional cornbread but slightly more “sweet cornbread,” thanks to natural sweetness and a drizzle of maple syrup finish.
Great with everything: weeknight soups, a bowl of chili, BBQ-style mains, or a cup of tea with vegan butter and maple.
Ingredients (What you need)
Dry ingredients: purpose flour (all-purpose), medium grind cornmeal (I like Bob’s Red Mill), granulated or coconut sugar, baking powder, salt, and optional cornstarch.
Wet ingredients: unsweetened plant-based milk (soy milk, oat milk, or almond milk), apple cider vinegar or lemon juice, flax egg (ground flax + water), olive oil or avocado oil, vanilla.
Finish: dairy-free butter (Earth Balance or similar) and maple syrup for that glossy top.
Pantry note: Every ingredient is easy to find at most grocery stores.
Step-by-step (How to make it)
Prep a well-greased ceramic baking dish (8×8). Dust the base with a little cornmeal. Preheat a metal sheet tray in the oven.
Vegan buttermilk: Stir apple cider vinegar into your plant milk; rest 5 minutes.
Flax egg: Mix flax seeds (ground) with water; rest 5 minutes.
Whisk dry ingredients in a large bowl (flour, cornmeal, sugar, baking powder, salt, optional cornstarch).
Combine wet ingredients (buttermilk, flax, oil, vanilla).
Mix: Fold dry into wet just until combined. Batter should be thick-pourable.
Bake: Pour into the prepared pan, set on the hot sheet tray, and bake until golden brown and set (details in the recipe card).
Maple-butter finish: Spread dairy-free butter over the warm top, then veil with warm maple syrup. Let it rest to set the crumb before slicing.
Tips for best results
Thickness & sliceability: Don’t over-mix; a thick-pourable batter = tall rise and clean cuts.
Crispy edges: The preheated sheet tray works like an air fryer effect—more heat on the pan’s base.
Moist crumb: The flax egg replaces eggs, holding moisture without gumminess.
Flavor balance: A little bit of vanilla complements the corn’s natural sweetness; adjust sugar for your personal preference.
Grease well: Even though there’s no parchment paper, a well-oiled ceramic dish gives that perfect release.
Variations & add-ins
Corn kernels: Fold in ¾–1 cup thawed frozen corn for pops of sweetness.
Mini cornbread muffins: Portion into a cake pan or muffin tin and bake 18–20 minutes at 350°F.
Cheddar-style: Add ¾ cup shredded vegan cheese and a pinch of chili for a savory snack.
Sweet potato: Swirl in ½ cup mashed sweet potato for color and moisture.
Oil swaps: Coconut oil or canola oil works if that’s what you have.
Gluten-free flour: Use your favorite 1:1 gluten-free flour blend; add the optional cornstarch for tenderness.
Oils & brands: I love Bob’s Red Mill medium-grind cornmeal; Earth Balance butter sticks are great here.
Serving ideas
The perfect addition to a vegan chili recipe, tomato soup, BBQ jackfruit, or holiday spreads.
Breakfast: warm square + dairy-free butter and a drizzle of maple syrup.
Snack plate: slice into fingers and dip in chili crisp-maple.
Storage
Cool completely, then store in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days.
Leftover cornbread reheats at 300°F for 8–10 minutes—edges re-crisp like day one.
Freeze tightly wrapped squares for up to 2 months; thaw at room temperature, then rewarm.
FAQ
Can I make this without flax?
Yes—see the recipe card for a simple cornstarch or aquafaba swap.
Can I use almond flour or oat flour?
You can substitute ½ cup of the all-purpose flour with oat flour for heartiness. Almond flour alone won’t rise the same; keep it to a small swap.
Do I need a cast-iron skillet?
Nope. A ceramic or metal square baking pan gives amazing results (see temps for each).
Can I use coconut milk?
You can, but for classic flavor, I prefer unsweetened plant-based milk like oat, soy, or almond.
What if I only have brown sugar or coconut sugar?
Both work. Coconut sugar leans less sweet with light caramel notes; brown sugar adds moisture and a deeper color.
Can I bake this in a cake pan or line it with parchment?
Yes—parchment paper works for metal pans, but a well-greased ceramic dish delivers the crispest edges.
Easy Vegan Cornbread (Maple Butter, No Skillet)
If you invite me to Thanksgiving, this is what I’m bringing. It’s my easy vegan cornbread recipe: pantry-staple ingredients, no cast-iron skillet required, and it bakes up golden brown with a tall, tender texture that slices clean.
Ingredients
Instructions
- Prep the pan & oven (crisp edges). Brush the ceramic 8×8 with 1½–2 Tbsp oil, getting into corners and up the sides. Lightly dust the base with 1–2 tsp dry cornmeal. Place an empty metal sheet tray on the middle rack and preheat the oven to 400°F.
- Make flax gel & vegan “buttermilk.” In a small bowl, whisk the flax with the water; rest 5 minutes. In a large bowl, whisk the plant milk with apple cider vinegar; rest 5 minutes to sour.
- Mix dry. In a separate bowl, whisk flour, cornmeal, sugar, baking powder, salt, and cornstarch (if using).
- Combine wet. Whisk the flax gel, oil, and vanilla (if using) into the soured milk until smooth.
- Batter. Add dry ingredients to wet. Fold just until no dry streaks remain. Batter should be thick-pourable, not paste; if needed, add 1–2 Tbsp more milk.
- Bake. Scrape batter into the prepared dish; level and tap twice to settle. Set the dish on the preheated sheet tray and bake 30–38 minutes at 400°F, until a toothpick is clean or the center reads 200–205°F. If the top is browning early, tent loosely with foil around 25–30 minutes.
- Maple-butter “money shot.” Cool 5–7 minutes. Spread soft vegan butter in a thin, even film over the top, leaving a ¼–½-inch unbuttered border to keep the rim crisp. Warm the maple; pour in a slow S-curve and feather glossy with an offset spatula (keep it mostly on top).
- Rest & slice. Rest 20–30 minutes in the dish to set the tall crumb. Run a thin offset spatula around the edges and cut into 12–16 squares. Sprinkle a tiny pinch of flaky salt if you like.
Notes
- No flax today? Increase cornstarch to 2½–3 Tbsp or add 2 Tbsp (30 g) aquafaba and reduce milk by 2 Tbsp.
- Whole-wheat option (more wholesome): Swap ½ cup of the all-purpose flour for whole-wheat pastry flour for a gentle nutty flavor and tender texture.
- Pans:
- Glass 6×10 (~60 in²): 325°F, 38–48 minutes, same doneness and rest.
- Metal 8×8: 350°F, 28–36 minutes; edges get extra crisp.
- Muffins (about 18 standard): 350°F, 18–20 minutes. Brush hot tops with warm maple (or maple-chili) for sheen.
- Storage: Cover and keep at room temperature 1–2 days or refrigerate up to 4 days. Rewarm at 300°F for 8–10 minutes to revive the edges.
Nutrition Facts
Calories
397Fat
15 gCarbs
62 gFiber
4 gProtein
5 gCholesterol
0 mgPlease note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.