This post is sponsored by Mirum.
I’m excited to share a simple, delicious vegan cornbread recipe made with Pure Blends Coconut Oil Plant-Based Butter. I picked up the spread at Publix and found everything else I needed there as well.
This cornbread turns out light, fluffy, and slightly sweet—perfect sliced and served with jam or an extra smear of the plant-based buttery spread. You can also bake the batter as corn muffins if you prefer.
I tried both muffins and a 9-inch pan—both turned out beautifully. The plant-based spread performs well in baking and is spreadable straight from the refrigerator, which makes serving easy.
Begin by preparing your pans. For muffins, spray the cups generously with nonstick baking spray. For a 9-inch pan, line it with parchment paper—I like to create a sling using two sheets and then lightly spray the paper.
Measure and whisk the dry ingredients together until well combined.
Measure the plant-based buttery spread and melt it—microwave briefly until it’s liquid but not too hot.
Grate fresh orange peel with a microplane zester for a bright, subtle citrus note. Whisk together the nondairy milk, melted plant-based butter, egg replacer mixture, and the orange peel.
Combine the wet and dry ingredients in two additions, stirring with a rubber spatula until just blended. Avoid overmixing to keep the cornbread tender.
Transfer the batter to your prepared pan. I like using a cookie scoop for even muffin portions, or simply pour the batter into the lined baking dish.
Bake until a toothpick inserted in the center comes out clean—about 20–25 minutes for a 9-inch pan or 12–15 minutes for muffins. Let cool on a wire rack, then cut into squares or serve the muffins warm.
Serve with additional plant-based buttery spread and your favorite jam. This cornbread is great made ahead and reheats nicely.
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Vegan Cornbread Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk or other nondairy milk
- 1/2 cup Pure Blends™ Coconut Oil Plant-Based Butter, melted
- vegetarian egg replacer plus water needed to replace 2 eggs
- 1 1/2 teaspoon freshly grated orange peel
Instructions
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Heat oven to 400° F. Line a 9-inch baking pan with parchment paper and spray with nonstick baking spray. If making muffins, spray a 12-cup muffin pan with nonstick baking spray.
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Whisk flour, cornmeal, sugar, baking powder and salt in a medium-sized mixing bowl.
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Whisk almond milk, Pure Blends™ Coconut Oil Plant-Based Butter, egg replacer mixture and orange peel in another bowl.
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Add the dry ingredients to the liquid ingredients in two batches and stir until blended. Pour into prepared pan.
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Bake 20 to 25 minutes (or 12 to 15 minutes for muffins) until a pick inserted in center comes out clean. Serve with more of the Plant-Based Butter or your favorite jam.
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Disclosure: This post is sponsored by Mirum. I always share my own honest opinions.