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Stack of Vegan Sweet Cornbread
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5 from 2 votes

Vegan Sweet Cornbread

Make the best Vegan Sweet Cornbread that comes easy, only requires one bowl, and tastes just like your childhood!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Keyword: baked, cornbread, dairy-free, easy, gluten-free, holidays, kid-friendly, side dish, southern, sweet, thanksgiving, vegan
Servings: 8 servings
Calories: 368kcal
Author: Shanika

Ingredients

CORNBREAD:

  • 1 ½ cups Yellow cornmeal, GF if needed!
  • 1 ½ cups organic all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup organic cane sugar
  • 1 teaspoon dried parsley, optional
  • ½ teaspoon sea salt
  • Pinch of ground cinnamon
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 6 Tbsps vegan butter, melted

OPTIONAL TOPPING:

  • Vegan butter, melted

Instructions

TO MAKE THE SWEET CORNBREAD:

  • Preheat oven to 400 degrees Fahrenheit and generously grease your cast iron skillet and set aside.
  • In a large mixing bowl, add the cornmeal, flour, sugar, baking powder, salt, cinnamon, and parsley, whisking them together until combined.
  • Add the milk, and melted butter, stirring everything together using a rubber spatula until combined and the batter becomes thick, smooth, yet easy to stir.
  • Scoop batter into prepared skillet and evenly spread around.
  • Bake for 25-30 minutes, or until the center is fully cooked through. NOTE: I usually check the middle after 25 minutes with a sharp knife to test how clean it comes out. Once fully done, the center will come out entirely clean.
  • Remove cornbread from oven and let it cool for 10-15 minutes before slicing and serving. Brush the top with melted vegan butter, if desired.
  • Bon Appetit!

Notes

  • STORAGE: You can store your leftover cornbread in an airtight container in the refrigerator for 2-3 days for optimal freshness. Simply reheat cornbread in the oven at 350 degrees Fahrenheit when ready to serve again. In addition, you can freeze leftovers for up to 3 months. Just thaw it overnight in the refrigerator and reheat in the oven when ready to serve.
  • GLUTEN-FREE OPTION: To make this cornbread entirely gluten-free, simply ensure that the cornmeal is GF-friendly as well as the flour. I like to use Bob's Red Mill GF 1-to-1 baking flour. 
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Sweet Cornbread. Everything from my fave baking sheet, skillet, mixing bowls, high-powered blender, cooking utensils, and more. SEE THEM HERE!

Nutrition

Calories: 368kcal | Carbohydrates: 65g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 456mg | Potassium: 132mg | Fiber: 4g | Sugar: 26g | Vitamin A: 0.5IU | Calcium: 169mg | Iron: 2mg