Before You Dive Into This Delicious Recipe… 🍲

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Vegan Cornbread with Real Corn

Jun 11, 2025

Makes: 9 squares
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: ~40 minutes

These cornbread muffins are fluffy, lightly sweetened, and kid-approved (even with the real corn inside!). Sure, my kids would probably prefer a version with more sugar and less veggie content, but these strike a happy balance. They're just sweet enough to feel like a treat, but nourishing enough to serve with dinner and not feel like I’m just giving them cake.

Ingredients

1 cup cornmeal
1 cup flour (all-purpose or whole wheat pastry flour)
1 tbsp baking powder
½ tsp salt
1/3 cup maple syrup
1 cup sweetened soy milk (or other plant milk)
1 tbsp apple cider vinegar
¼ cup unsweetened applesauce
1 cup corn kernels (fresh, frozen, or canned & drained)

Optional Add-ins

1–2 tbsp diced green chilies or jalapeños
¼ cup finely chopped green onions
½ tsp smoked paprika for a savory twist

Instructions

Preheat oven to 375°F and lightly grease an 8x8-inch baking dish.
In a small bowl, mix soy milk and apple cider vinegar. Let sit for 5 minutes to curdle (makes a vegan buttermilk).
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
Add the maple syrup, applesauce, and curdled milk. Stir just until combined.
Fold in corn kernels (and any optional add-ins).
Pour into prepared pan or muffin tins and smooth the top.
Bake for 25–30 minutes for bread or 18 minutes for muffins, or until golden and a toothpick comes out clean.
Let cool 10–15 minutes before slicing.

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Before You Dive Into This Delicious Recipe… 🍲

Vegan Cornbread with Real Corn

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