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
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1 cup cornmeal
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1 cup flour (all-purpose or whole wheat pastry flour)
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1 tbsp baking powder
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½ tsp salt
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1/3 cup maple syrup
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1 cup sweetened soy milk (or other plant milk)
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1 tbsp apple cider vinegar
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¼ cup unsweetened applesauce
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1 cup corn kernels (fresh, frozen, or canned & drained)
Optional Add-ins
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1–2 tbsp diced green chilies or jalapeños
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¼ cup finely chopped green onions
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½ tsp smoked paprika for a savory twist
Instructions
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Preheat oven to 375°F and lightly grease an 8x8-inch baking dish.
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In a small bowl, mix soy milk and apple cider vinegar. Let sit for 5 minutes to curdle (makes a vegan buttermilk).
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In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
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Add the maple syrup, applesauce, and curdled milk. Stir just until combined.
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Fold in corn kernels (and any optional add-ins).
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Pour into prepared pan or muffin tins and smooth the top.
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Bake for 25–30 minutes for bread or 18 minutes for muffins, or until golden and a toothpick comes out clean.
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Let cool 10–15 minutes before slicing.
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