Vegan Stove Top Cornbread
Savor the comforting flavor of homemade Vegan Stove Top Cornbread, a golden and moist delight that’s easy to whip up in just 30 minutes! This recipe swaps traditional dairy ingredients for plant-based almond milk and a touch of apple cider vinegar, creating a tender crumb that stays moist without an oven. Sweetened naturally with maple syrup and cooked to perfection in a skillet, this cornbread has a slightly crispy crust and a soft, fluffy interior. Perfect for vegans and anyone looking for a quick, crowd-pleasing side dish, it pairs wonderfully with hearty soups, spicy chilis, or is simply delicious on its own with a drizzle of extra maple syrup. Plus, with no baking required, this recipe is a stovetop gem you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Maple syrup
- 2 tablespoons Vegetable oil
- 1 teaspoon Vegan butter (for greasing the pan)
Instructions
In a mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
In another bowl, mix the wet ingredients: almond milk, apple cider vinegar, maple syrup, and vegetable oil. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
Preheat a large, non-stick skillet or cast-iron pan over medium heat. Once warm, add the vegan butter and spread it around to coat the entire surface of the pan evenly.
Pour the batter into the skillet and spread it out into an even layer. Reduce the heat to low and cover the skillet with a lid.
Cook for approximately 18-20 minutes, or until the top of the cornbread looks set and the edges start to pull away slightly from the pan.
To check for doneness, insert a toothpick into the center. If it comes out clean, the cornbread is ready.
Turn off the heat and let the cornbread cool in the skillet for 5 minutes before slicing and serving.
Carefully remove the cornbread from the skillet, slice it into wedges, and serve warm. Optionally, drizzle with additional maple syrup or serve with vegan butter.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 27.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 470 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
