18 Vegan Cornbread Recipes Perfect for Any Occasion

Did you know that cornbread is a beloved staple in many cultures, often symbolizing comfort and home? In this blog, we’ve gathered 18 irresistible vegan cornbread recipes that will elevate your culinary game for any occasion! From the Sweet Maple Almond Vegan Cornbread to the savory bliss of Cranberry Orange Vegan Cornbread, you’ll find delightful variations that are not only vegan but also bursting with flavor and creativity. Get ready to discover your next favorite recipe!

Table of Contents

Sweet Maple Almond Vegan Cornbread

This Sweet Maple Almond Vegan Cornbread combines the delightful flavors of maple and almond, resulting in a moist and fluffy treat that everyone will love.

Ingredients:

1 cup almond flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup maple syrup
1 cup almond milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds (for topping)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan.

2. In a mixing bowl, combine the almond flour, cornmeal, baking powder, and salt.

3. In a separate bowl, whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

5. Pour the batter into the prepared baking pan and smooth the top.

6. Sprinkle the sliced almonds on top and bake for 25 minutes or until a toothpick comes out clean.

7. Allow to cool for a few minutes before slicing and serving.

Tips:

For added sweetness, drizzle extra maple syrup on top before serving.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cornbread pairs wonderfully with soups and stews.

Spicy Jalapeño Vegan Cornbread

This Spicy Jalapeño Vegan Cornbread is a delightful combination of sweet and savory flavors, infused with the heat of jalapeños that will make your taste buds dance.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or any plant-based milk)
1/4 cup maple syrup
1/4 cup vegetable oil
1/2 cup corn kernels (fresh or canned)
1-2 jalapeños, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, smoked paprika, and cayenne pepper.

3. In another bowl, whisk together the almond milk, maple syrup, and vegetable oil until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels and chopped jalapeños.

5. Pour the batter into the prepared baking dish and spread it evenly.

6. Bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Allow to cool slightly before slicing and serving.

Tips:

Adjust the amount of jalapeños according to your heat preference.
For a cheesy flavor, consider adding nutritional yeast to the batter.
This cornbread pairs wonderfully with soups and stews for a hearty meal.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Classic Southern-Style Vegan Cornbread

This Classic Southern-Style Vegan Cornbread combines the sweet and savory flavors of cornmeal and plant-based ingredients, making it a delightful addition to any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
¼ cup vegetable oil
1 tablespoon apple cider vinegar
1 cup corn kernels (fresh or frozen)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking dish.

2. In a large bowl, mix together the cornmeal, all-purpose flour, brown sugar, baking powder, and salt.

3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, and apple cider vinegar.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Gently fold in the corn kernels.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake in the preheated oven for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips:

For a sweeter cornbread, increase the brown sugar to 1/3 cup.
Serve with vegan butter or maple syrup for a delicious treat.
Store leftovers in an airtight container at room temperature for up to 3 days.

Blueberry Lemon Vegan Cornbread

This Blueberry Lemon Vegan Cornbread combines the sweet-tart flavors of fresh blueberries and zesty lemon, creating a delightful and moist treat perfect for any occasion.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
1/4 cup coconut oil, melted
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, combine the almond milk, melted coconut oil, apple cider vinegar, lemon juice, and lemon zest.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared baking pan and smooth the top.

7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

8. Allow to cool for a few minutes before slicing and serving.

Tips:

For a richer flavor, let the cornbread sit for a few hours before serving.
Mix in some chopped walnuts or pecans for added texture.
Store any leftovers in an airtight container at room temperature for up to two days.

Savory Garlic Herb Vegan Cornbread

This Savory Garlic Herb Vegan Cornbread is a delightful blend of robust garlic and aromatic herbs, creating a deliciously moist and savory treat that appeals to everyone.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup non-dairy milk
1/4 cup vegetable oil
1 tablespoon maple syrup
1/4 cup chopped fresh parsley

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.

2. In a large bowl, combine the cornmeal, flour, baking powder, salt, black pepper, garlic powder, oregano, and thyme.

3. In another bowl, whisk together the non-dairy milk, vegetable oil, and maple syrup until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Gently fold in the chopped parsley.

6. Pour the batter into the prepared baking pan and spread it evenly.

7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips:

For extra flavor, consider adding minced fresh garlic or a pinch of red pepper flakes.
This cornbread pairs beautifully with vegan chili or soups.
Store leftovers in an airtight container for up to 3 days.

Coconut Chai Vegan Cornbread

This Coconut Chai Vegan Cornbread is a deliciously unique twist on a classic, blending the warm spices of chai with creamy coconut for a perfect complement to any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup coconut milk
1/4 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking pan.

2. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, cinnamon, ginger, cardamom, and salt.

3. In another bowl, whisk together the coconut milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

5. Pour the batter into the prepared baking pan and smooth the top with a spatula.

6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

7. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips:

For a sweeter cornbread, you can increase the maple syrup to 1/3 cup.
Serve with a dollop of vegan butter or coconut whipped cream for an extra treat.
This cornbread pairs wonderfully with soups and chili for a hearty meal.

Pumpkin Spice Vegan Cornbread

This Pumpkin Spice Vegan Cornbread is a delightful blend of warm spices and natural sweetness, perfect for autumn gatherings.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/2 cup pumpkin puree
1/4 cup maple syrup
1 cup almond milk
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 cup vegetable oil
1/2 tsp salt

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.

3. In another bowl, combine the pumpkin puree, maple syrup, almond milk, and vegetable oil, whisking until well blended.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Transfer the batter into the prepared baking dish and smooth the top.

6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

7. Allow to cool for a few minutes before slicing and serving.

Tips:

For added sweetness, consider folding in chocolate chips or nuts into the batter.
Store leftovers in an airtight container; it keeps well in the refrigerator for up to 3 days.
Serve warm with vegan butter for a delicious treat.

Zucchini Cheddar Vegan Cornbread

This Zucchini Cheddar Vegan Cornbread is a delightful combination of savory flavors and a moist, fluffy texture that everyone will love.

Ingredients:

1 cup finely grated zucchini
1 cup cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unsweetened plant-based milk
1/4 cup maple syrup
1/4 cup olive oil
1 cup vegan cheddar cheese shreds

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large bowl, mix together the cornmeal, whole wheat flour, baking powder, salt, and black pepper.

3. In another bowl, combine the plant-based milk, maple syrup, and olive oil, and whisk until well blended.

4. Pour the wet ingredients into the dry ingredients, and mix until just combined.

5. Gently fold in the grated zucchini and vegan cheddar cheese shreds until evenly distributed.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cornbread cool for a few minutes, then slice and serve warm.

Tips:

For added flavor, you can include chopped green onions or jalapeños in the batter.
Serve with a dollop of vegan butter or your favorite spread for extra deliciousness.
This cornbread can be stored in an airtight container for up to three days.

Roasted Red Pepper Vegan Cornbread

This Roasted Red Pepper Vegan Cornbread is a delightful twist on a classic, infused with the vibrant flavors of roasted red peppers and complemented by a hint of sweetness.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or other plant-based milk)
1/4 cup maple syrup
1/4 cup olive oil
1 cup roasted red peppers, chopped
1/4 cup fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.

2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.

3. In another bowl, whisk together the almond milk, maple syrup, and olive oil.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the roasted red peppers and parsley until evenly distributed.

6. Pour the batter into the prepared baking pan and smooth the top.

7. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips:

For an extra kick, add diced jalapeños to the batter.
Serve with a side of vegan butter to enhance the flavor.
This cornbread pairs beautifully with soups and stews.

Chocolate Chip Vegan Cornbread

This Chocolate Chip Vegan Cornbread combines the sweet richness of chocolate with the savory goodness of cornbread, making it a delightful treat that everyone will love.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or any plant-based milk)
1/4 cup coconut oil, melted
1 tablespoon apple cider vinegar
1/2 cup dairy-free chocolate chips

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large bowl, mix together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. In another bowl, whisk together almond milk, melted coconut oil, and apple cider vinegar.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

5. Gently fold in the dairy-free chocolate chips.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cornbread to cool for a few minutes before cutting and serving.

Tips:

For added flavor, try mixing in some cinnamon or vanilla extract.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cornbread pairs wonderfully with soups and stews!

Corn and Black Bean Vegan Cornbread

This Corn and Black Bean Vegan Cornbread is special for its delightful blend of sweet corn and hearty black beans, making it a flavorful and satisfying addition to any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or any plant-based milk)
1/4 cup maple syrup
1/4 cup vegetable oil
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.

2. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.

3. In another bowl, whisk together the almond milk, maple syrup, and vegetable oil.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Gently fold in the black beans and corn kernels.

6. Pour the batter into the prepared baking pan, spreading evenly.

7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow to cool for a few minutes before slicing and serving.

Tips:

Experiment with adding spices like cumin or chili powder for an extra kick.
Serve with vegan butter or your favorite salsa for added flavor.
This cornbread pairs wonderfully with soups and chili.

Olive and Thyme Vegan Cornbread

This Olive and Thyme Vegan Cornbread is special for its delightful combination of savory olives and aromatic thyme, creating a deliciously moist and flavorful bread that’s perfect for any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
1/4 cup olive oil
2 tablespoons maple syrup
1/2 cup chopped green olives
1 tablespoon fresh thyme leaves

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease an 8×8 inch baking dish.

2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.

3. In another bowl, mix the almond milk, olive oil, and maple syrup until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the chopped olives and thyme leaves.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow to cool for a few minutes before slicing and serving.

Tips:

For added flavor, consider using roasted olives.
Store leftover cornbread in an airtight container for up to 3 days.
This cornbread pairs wonderfully with soups and salads.

Cheesy Vegan Cornbread with Nutritional Yeast

This Cheesy Vegan Cornbread with Nutritional Yeast combines delightful flavors of cheese and corn for a deliciously unique twist on a classic favorite.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup plant-based milk
1/4 cup maple syrup
1/4 cup vegetable oil
1/2 cup nutritional yeast
1 cup corn kernels (fresh or frozen)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.

2. In a large mixing bowl, combine cornmeal, flour, baking powder, salt, garlic powder, and black pepper.

3. In another bowl, whisk together plant-based milk, maple syrup, and vegetable oil until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

5. Fold in nutritional yeast and corn kernels until evenly distributed.

6. Pour the batter into the prepared baking pan and spread it evenly.

7. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

8. Allow to cool for a few minutes before slicing and serving.

Tips:

For added texture, try mixing in some diced jalapeños or diced bell peppers.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cornbread pairs wonderfully with soups and chili for a comforting meal.

Apple Cinnamon Vegan Cornbread

This Apple Cinnamon Vegan Cornbread combines the warm flavors of apple and cinnamon with a delightful, moist texture, making it a perfect cozy treat.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup coconut sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup almond milk
1/4 cup applesauce
1/4 cup maple syrup
1 cup diced apples

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large bowl, combine the cornmeal, all-purpose flour, coconut sugar, baking powder, ground cinnamon, and salt.

3. In another bowl, whisk together the almond milk, applesauce, and maple syrup until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

5. Fold in the diced apples gently into the batter.

6. Pour the batter into the prepared baking dish and spread it evenly.

7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool slightly before slicing and serving warm.

Tips:

For added flavor, consider mixing in some chopped walnuts or pecans.
Serve with a drizzle of maple syrup for an extra sweet touch.
Store leftovers in an airtight container at room temperature for up to 3 days.

Herbed Garlic Vegan Cornbread Muffins

These Herbed Garlic Vegan Cornbread Muffins are special for their savory blend of fresh herbs and garlic paired with a light, fluffy texture that makes them a delightful addition to any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup non-dairy milk
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.

3. In a separate bowl, whisk together the non-dairy milk, olive oil, and minced garlic until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

5. Fold in the chopped parsley, chives, and thyme gently.

6. Divide the batter evenly among the prepared muffin tins.

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

Feel free to experiment with different herbs to suit your taste.
These muffins can be stored in an airtight container for up to three days.
They pair wonderfully with soups and salads.
For added texture, consider folding in some corn kernels.

Caramelized Onion Vegan Cornbread

This Caramelized Onion Vegan Cornbread combines the sweetness of caramelized onions with classic cornbread flavors, making it a comforting and savory treat.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 cup almond milk (or any plant-based milk)
1/4 cup maple syrup
1/4 cup vegetable oil
1 large onion, thinly sliced
1 tablespoon olive oil (for caramelizing onions)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat olive oil in a skillet over medium heat and add the sliced onion, cooking until caramelized, about 15 minutes.

2. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.

3. In a separate bowl, whisk together almond milk, maple syrup, and vegetable oil.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the caramelized onions.

6. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. Let cool for a few minutes before slicing and serving.

Tips:

For a spicier version, add some diced jalapeños to the batter.
Ensure the onions are deeply caramelized for maximum flavor.
Serve with vegan butter or your favorite spread for extra richness.

Cranberry Orange Vegan Cornbread

This Cranberry Orange Vegan Cornbread balances sweet and tart flavors, making it a delightful addition to any meal.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/2 cup maple syrup
1 cup almond milk
1/4 cup olive oil
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh cranberries
1 tablespoon orange zest
1 tablespoon orange juice

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease an 8×8 inch baking pan.

2. In a large bowl, combine cornmeal, flour, baking powder, and salt.

3. In another bowl, whisk together almond milk, maple syrup, olive oil, orange zest, and orange juice.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Gently fold in the fresh cranberries.

6. Pour the batter into the prepared baking pan and spread evenly.

7. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool before slicing and serving.

Tips:

For a sweeter cornbread, increase the maple syrup by a couple of tablespoons.
You can substitute frozen cranberries, just make sure to thaw and drain them before use.
Serve with vegan butter or a dollop of coconut cream for extra flavor.

Vegan Cornbread with Quinoa and Chia Seeds

This Vegan Cornbread with Quinoa and Chia Seeds combines the sweet, buttery flavor of traditional cornbread with the nourishing textures of quinoa and chia for a wholesome, satisfying dish.

Ingredients: