Tender Cornbread

Tender Cornbread

This vegan cornbread is seriously the BEST. It’s perfectly sweet, moist, and tender and makes a perfect side. Ideal comfort food!


  • 1 cup + 2 Tbsp yellow cornmeal
  • 1 cup + 3 Tbsp  all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened almond milk (or your milk of choice)
  • 1 Tbsp apple cider vinegar
  • 1/2 cup butter
  • 1/2 cup brown Sugar
  • 2 Tbsp real maple syrup
  • 1 Egg
  • 1  1/2 cups canned or frozen and thawed sweet corn


  1. Preheat the oven to 400°F and spray a 9×9 inch square dish with non-stick spray and line the bottom with parchment paper.
  2. Add the yellow cornmeal to a mixing bowl and sift in the all-purpose flour. Add the baking powder, baking soda, and salt.
  3. Add the apple cider vinegar to the milk and set aside.
  4. Melt the butter in a pot on the stove and then add the brown sugar and whisk until the sugar has dissolved.
  5. When the sugar is dissolved into the butter, remove from the heat and whisk in the maple syrup, and then add in the soy milk and apple cider vinegar mix.
  6. Add the wet ingredients in with the dry ingredients. Then add in the egg. Use a hand whisk briefly to remove any lumps while adding in the whole sweet corn pieces.
  7. Pour the batter into your prepared baking dish.
  8. Cook for 25 minutes or until a toothpick inserted into the center comes out clean.