Vegan Cornbread

I’ve been on bit of a food from the South kick recently. It is definitely up there with my favourite cuisines. It is also really easy to make good tasting vegan versions of. So much so, that I just don’t understand why people have dairy and egg versions. This bread is also gluten free. Adding some flour definitely makes the bread a bit fluffier, but that is not what I wanted from this bread. Plus, people keep telling me that gluten is bad (I still don’t believe them!) so if you feel like that, you will love this.

It is RIDICULOUSLY easy to make this. You simply mix the ingredients and then stick it in an oven. 20 minutes later you have a great cornbread.

With regards to the sweet or savoury cornbread, then I definitely prefer a savoury one. I did however add a touch of sugar to this to counteract the acidity of the vinegar, but not enough to make it a cake, which a lot of people like!

This is also really customisable. I usually add some grated Daiya cheese and chopped jalapenos. You can add them to muffin tins and make individual cheesy jalapeno cornbread muffins that are great, but with this one, I wanted to a no nonsense side dish to my lentil chili.

Give it a go. You’ll love it. You can do bas impressions of Texans as you eat and serve it. It makes it so much more fun…

Serves 8


  • 1.5 Cups cornmeal/polenta
  • 1 cup raw almonds
  • 1.5 cups warmed water
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon arrowroot powder
  • 4 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon vegan butter
  • Optional extras: more sugar for a sweeter cake like bread, handful of grated vegan cheese, chopped jalapenos, whole corn kernels

Cook it:

  1. Heat your oven on to 200 degrees Celsius
  2. Add the cornmeal, salt, baking powder, arrowroot and sugar in a big mixing bowl and mix that mother up
  3. Blend your almonds until almost a paste or until it is powdery, whatever it ends up like, just blend them for a minute or 2. Add the water and mix again for 30 seconds
  4. Pour it in the cornmeal mix and add the oil/vinegar
  5. Mix everything with a wooden spoon. This should be really easy
  6. Put an oven safe frying pan on a stove top and add the butter. Turn on the heat and swirl the butter round the pan, making sure all base and sides are covered. If you don’t have a oven safe frying pan, grease a 20cm by 20cm baking tin with the butter
  7. As soon as all the butter has melted, pour in the cornmeal mix and chuck in the oven for 20 minutes
  8. Leave to stand for 5 minutes before cutting into 8 slices
  9. Enjoy y’all

Recommended Tunes:

Dr John - Gris Gris

Dr John “Gris Gris”

Southern, comforting yet deep and goes with so many styles, Dr John “Gris-Gris” goes well with pretty much anything, but it goes REALLY well with cornbread.

The album is Dr Johns debut and one of his best. Has the monster hit and much covered “I walk on Gilded Splinters” too.

Even closer would be this album with gumbo (recipe coming soon) but I got excited and had to use this album now!

Listen – but do yourself a favour and buy it on vinyl!!

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