Whole Wheat Vegan Cornbread (8 Ingredients!)

Made with whole wheat flour and sweetened with maple syrup, this Whole Wheat Vegan Cornbread is a healthy side dish for all your fall dinners!

What's chili without cornbread?

But in all honestly, I'm a sucker for cornbread.

Especially in the chillier months when we're enjoying bowl after bowl of comforting vegan soups and chilis, I NEED a thick slice of cornbread to go with it.

I have a few different vegan cornbread recipes on the blog.

You can check out my Vegan Pumpkin Cornbread Muffins for a more fall-inspired cornbread.

For a sweeter cornbread, check out my Vegan Creamed Corn Cornbread.

But when you just need a classic, fluffy slice of cornbread, you need to make this Whole Wheat Vegan Cornbread!

Let me show you how to make it!

Ingredient for Vegan Cornbread

I love to bake with whole wheat flour whenever possible.

Using whole wheat flour instead of all-purpose flour provides more fiber and protein, while still allowing us to enjoy one of life's greatest pleasures: bread!

To make this whole wheat vegan cornbread, you'll need the following ingredients:

• Ground flaxseed
• Whole wheat flour
• Yellow, fine cornmeal
• Baking powder
• Salt
• Non-dairy milk
• Maple Syrup
• Coconut oil
• Optional: fresh or frozen corn kernels

As you can see, this recipe requires less than 10 ingredients, all of which are pantry-staples.

Bring on the cornbread!

What Kind of Cornmeal Should You Use to Make Cornbread?

There is a wide variety of cornmeal available on the market, many of which go by different names.

Cornmeal sometimes is called polenta or masa or grits!

This can make it hard to know which cornmeal is best for making cornbread.

For todays whole wheat vegan cornbread recipe, you'll want to use fine, yellow cornmeal.

If the packaging doesn't say "fine" on it, look for a label that says it's "good for baking or breading".

If you buy and use cornmeal that is coarsely ground, you're muffins won't be soft and fluffy.

Instead you might think you made muffins with ground up rocks in them!

How to Make Vegan Cornbread

This vegan cornbread takes a few minutes of hands-on-time to prepare, making this vegan cornbread recipe perfect for any night of the week!

Traditional cornbread calls for eggs, milk and butter.

So to make vegan cornbread, we'll be making and using a flax egg, non-dairy milk and coconut oil!

Follow these step-by-step instructions and you'll be enjoying a thick slice of vegan cornbread before you know it.

• Preheat your oven to 350 degrees and line 16 muffin cups with liners or spray with non-stick cooking spray. Alternatively, you can grease a 9 x 13 inch baking dish. Set your baking dish of choice aside.
• Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
• In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder and salt.
• To the flour mixture, add in the non-dairy milk, maple syrup, melted coconut oil and thickened flax eggs. Stir until just combined.
• If using, fold in the corn kernels.

• Evenly distribute the batter among the muffin cups or pour the batter into your 9 x 13 inch baking dish and spread it out into an even layer.
• Bake the cornbread for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or allow the cornbread to cool before storing it in an airtight container in the refrigerator for up to a week.

My Favorite Way to Enjoy Cornbread

You can think of cornbread as any kind of bread really as it has a fairly mild flavor and goes well with a variety of foods.

I'll list out my personal favorite ways to enjoy cornbread below:

• With chili
• With soup
• Hot out of the oven with non-dairy butter
• Hot out of the oven with butter AND jam
• As the bread for a cheesy, tofu breakfast sandwich
• With any kind of BBQ main dish
• With ice cream!

How to Store Leftover Cornbread

Cornbread can be both refrigerated and frozen.

Fridge: Allow any leftover cornbread to cool completely before placing it in an airtight container in the fridge for 4-5 days.

Freezer: To freeze cornbread, allow it to cool completely. Then cut it into serving-size piece, transfer them to a freezer-friendly zip-lock bag and freeze them for 2-3 months. To prevent freezer burn, you can also individually wrap each serving of cornbread.

To thaw the frozen cornbread, remove it from the freezer the night before you need it and allow it to thaw in the fridge overnight. Reheat it in the microwave by covering it with a damp paper towel and microwaving it until warmed through.

📖 Recipe