Name: Homemade Vegan Cornbread with Maple Butter Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups nondairy milk, unsweetened and unflavored; 1 teaspoon apple cider vinegar; 1 ½ cups yellow cornmeal, ground finely; 1 ½ cups all purpose flour; 1 ½ tablespoons baking powder; ⅓ cup organic sugar; ½ teaspoon salt; 1 vegan egg replacer (equivalent to 1 egg); ⅓ cup neutral oil (such as canola or vegetable oil); 1 cup frozen corn; ¼ cup vegan butter; 1 ½ tablespoons maple syrup

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If you have been searching for a comforting, easy-to-make treat that brings warmth and golden sweetness to your table, this Homemade Vegan Cornbread with Maple Butter Recipe is exactly what you need. Imagine biting into a fluffy, moist cornbread with a hint of natural sweetness, beautifully complemented by a decadent whipped maple butter that melts with every spread. Whether you’re vegan, just exploring plant-based options, or simply craving a fresh twist on classic cornbread, this recipe hits every note from texture to flavor perfectly.

Ingredients You’ll Need

The image shows a close-up of a thick light beige batter with a coarse texture in a white bowl, topped with a generous pile of bright yellow frozen corn kernels scattered on the surface. The batter fills the bowl's base and contrasts with the vibrant, slightly frosted corn pieces in the center, with some kernels resting against the bowl’s sides. The background features a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Homemade Vegan Cornbread with Maple Butter Recipe lies in its simplicity. Each ingredient plays a key role in delivering the right balance of moisture, fluffiness, sweetness, and richness that makes this dish so irresistible.

1 ½ cups nondairy milk: Unsweetened and unflavored, it creates a vegan buttermilk base when mixed with apple cider vinegar.
1 teaspoon apple cider vinegar: Reacts with the milk to mimic buttermilk’s tangy acidity, lending tender crumb texture.
1 ½ cups yellow cornmeal: Ground finely for a smooth yet slightly grainy body, providing that true cornbread flavor.
1 ½ cups all purpose flour: Adds structure and helps bind everything together for a soft but sturdy slice.
1 ½ tablespoons baking powder: The leavening agent that brings the cornbread to fluffy life.
⅓ cup organic sugar: Just enough to provide a subtle sweetness that pairs wonderfully with maple butter.
½ teaspoon salt: Balances flavors and enhances the natural corn sweetness.
1 vegan egg replacer: Ensures the batter binds well while keeping the recipe entirely plant-based.
⅓ cup neutral oil: Adds moisture and creates a tender crumb without overpowering.
1 cup frozen corn: Brings bursts of texture and authentic corn flavor throughout every bite.
¼ cup vegan butter (for maple butter): The creamy base that whips up the luscious maple butter topping.
1 ½ tablespoons maple syrup (for maple butter): Adds natural sweetness and depth to the whipped butter, sealing the deal.

How to Make Homemade Vegan Cornbread with Maple Butter Recipe

Step 1: Prepare the Vegan Buttermilk

Start by combining the apple cider vinegar with the nondairy milk in a bowl and let it sit for about 5 minutes. This little pause lets the milk curdle gently, creating that tangy vegan buttermilk essential for tender cornbread with a subtle zing.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the finely ground yellow cornmeal, all-purpose flour, baking powder, organic sugar, and salt. You want these dry ingredients thoroughly combined to ensure even rising and balanced flavor throughout the bread.

Step 3: Combine Wet and Dry Ingredients

Add the vegan buttermilk, vegan egg replacer, and neutral oil to the dry mixture. Whisk everything together until you have a smooth batter. The consistency should be thick but easily pourable, setting the stage for cornbread that is just the right level of moist and fluffy.

Step 4: Fold in the Frozen Corn

Gently fold in the frozen corn using a whisk or spatula. This addition will provide lovely pops of sweet corn flavor and small bursts of juicy texture once baked. Don’t overmix here; just enough to evenly distribute those kernels is perfect.

Step 5: Bake to Golden Perfection

Pour your batter into an oiled 9×9-inch or 8×8-inch baking pan and smooth the top gently. Bake in a preheated 425°F (216°C) oven for 25 to 30 minutes, or until the cornbread turns a beautiful golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will have you daydreaming of that first warm bite.

Step 6: Whip the Maple Butter

While your cornbread is baking, take the vegan butter and whip it using a hand mixer on low speed for about 30 to 40 seconds. Add the maple syrup and increase the speed to medium for another 30 to 40 seconds, scraping down the sides as needed. Finally, whip at high speed for 40 to 60 seconds until light, airy, and fluffy. This luscious topping is the ultimate partner to your vegan cornbread.

Step 7: Cool, Slice, and Serve

Once baked, allow the cornbread to cool for 10 to 20 minutes. This resting time helps it set, making slicing neat and easy. Serve warm with generous dollops of your whipped maple butter and prepare to impress your taste buds.

How to Serve Homemade Vegan Cornbread with Maple Butter Recipe

A close-up view of a single square piece of moist corn bread with a light golden top layer and a soft, crumbly inside showing bright yellow corn kernels scattered within. The corn bread square rests on a white plate with a subtle speckled pattern, placed on a white marbled surface. There is a small dish partially visible in the background, containing pale creamy butter pieces. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh herbs like chopped chives or parsley can brighten the flavor and add a pop of color. For a touch of spice, a dash of smoked paprika or a drizzle of extra maple syrup elevates each bite. These little extras can turn your cornbread from simple to spectacular.

Side Dishes

This cornbread is a phenomenal companion to hearty soups, like creamy pumpkin or spicy chili, absorbing all those comforting flavors beautifully. It also pairs elegantly with vegan barbecue dishes or roasted vegetables, adding an irresistible texture contrast and subtle sweetness to your meal.

Creative Ways to Present

Try turning your cornbread into croutons by cubing and toasting leftovers with a touch of oil and seasonings, perfect for salads. Or serve it as a base for a layered vegan shepherd’s pie. The fluffy texture also makes for ideal bread pudding with a maple twist—a creative dessert delight!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Keeping it sealed helps maintain that soft, moist texture without drying out.

Freezing

For longer storage, slice the cornbread and wrap individual pieces tightly in plastic wrap and aluminum foil, then freeze. This method preserves freshness for up to 3 months. When you want a quick treat, just pull out a piece and reheat.

Reheating

Warm your frozen or refrigerated cornbread in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes until heated through and slightly crisp on the edges. For a speedy fix, microwave slices in 20-second increments until warm, then add a smear of that whipped maple butter for an instant cozy indulgence.

FAQs

Can I use regular milk instead of nondairy milk?

Absolutely! While this recipe is designed to be vegan, you can substitute with regular milk if you prefer. Just add the apple cider vinegar to the milk to mimic vegan buttermilk, which is key to the cornbread’s texture.

What can I use instead of vegan egg replacer?

If you don’t have vegan egg replacer on hand, flaxseed meal or chia seeds mixed with water work wonderfully as binding agents. Simply mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water and let it sit for 5 minutes before adding.

Is there a gluten-free option for this recipe?

Yes! Swap the all-purpose flour with a gluten-free blend that is suitable for baking. Ensure your baking powder is also gluten-free. The texture might be slightly different but still delicious and moist.

Can I add other mix-ins besides frozen corn?

Definitely! Try adding diced jalapeños for heat, vegan cheese for richness, or chopped scallions for freshness. Just be mindful of moisture content so the batter consistency stays balanced.

How long does the whipped maple butter keep?

You can store whipped maple butter in an airtight container in the refrigerator for up to a week. Before serving, let it soften at room temperature or give it a quick whip to get back that fluffy texture.

Final Thoughts

This Homemade Vegan Cornbread with Maple Butter Recipe is more than just a side dish—it’s a slice of cozy, golden happiness that fits any season and any meal. I can’t wait for you to try this recipe and make it a new favorite in your kitchen. Each bite is a little celebration of simplicity, flavor, and plant-based goodness that everyone will love.