Fran Costigan's Vegan Cornbread

Vegan Cornbread

Author Fran Costigan


  • 1 cup fine or medium-fine grind cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup plus 2 tablespoons any nondairy milk; use 3 tablespoons if cornmeal is coarse
  • 3 tablespoons pure maple syrup, Grade A Dark
  • 2 tablespoons neutral vegetable oil
  • 1/2 teaspoon pure vanilla extract


  1. Position a rack in the middle of the oven and preheat to 425°F. Oil a 9 x 9-inch baking pan or equivalent. If using a cast iron pan, heat it on the stove before pouring in the batter.
  2. Whisk the dry ingredients in their containers to aerate. Measure using the dip, overfill, level method. Place a wire mesh strainer over a medium bowl. Add the cornmeal, pastry flour, all-purpose flour, baking powder, and salt to the strainer. Whisk to mix and aerate.
  3. Whisk the plant milk, maple syrup, oil, and vanilla in a small bowl until well blended. Pour into the dry mixture and whisk only until the batter is smooth. The batter will drop off a spoon like heavy pancake batter. Pour into the prepared pan and smooth the top.
  4. Bake for 14 to 15 minutes, or until set and lightly colored, and a tester inserted into the center comes out clean or with a few moist crumbs.
  5. Cool the pan on a rack for 5 minutes before cutting.
  6. Serve warm or at room temperature with vegan butter, jam, fruit, vegan honey.
  7. For a sweeter or shinier cornbread, brush top with maple syrup, or drizzle as I did to add flavor with the vegan honey,