If you’re looking for a tasty take on classic cornbread, try this vegan version with carrots, scallions, and corn. The vegetable mix-ins not only add color and flavor, but extra nutrients too.
What’s more, the recipe uses gluten-free all-purpose flour, making it ideal for various sensitivities and dietary restrictions. (But you’re welcome to use standard all-purpose flour, if you’d like.)
This cornbread recipe is also exceptionally moist, thanks to the addition of vegetables and vegan “buttermilk.” Even the finished product is served with melted butter and maple syrup, further improving its texture. No dry cornbread here!
Read on to learn how to make vegan cornbread with carrots, scallions, and corn, plus our tips for customizing the dish.
Table of Contents
Key Ingredients
- Cornmeal. There’s no cornbread without cornmeal! We used finely ground cornmeal.
- Gluten-free all-purpose flour. If using gluten-free all-purpose flour, go for one that can replace standard flour at a 1:1 ratio.
- Carrots. Grated carrots add color, flavor, and nutrients to this cornbread recipe.
- Scallions. Also known as green onions, scallions add a savory touch to the dish. See our guide on how to cut green onions.
- Plant-based milk. When mixed with apple cider vinegar, plant-based milk serves as a vegan buttermilk substitute. Be sure to use plain, unflavored milk. We used oat milk.
- Ground flax seed. This recipe uses a “flax egg,” or an egg replacement made of ground flax seed and water. Ground flax seed is also known as flax meal.
How to Make Vegan Cornbread with Carrots and Scallions
Check out the recipe card at the bottom of this post for the full ingredients list and step-by-step instructions.
1. Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan. You can also line it with parchment paper to make cleanup even easier.
In a small bowl, combine the milk and apple cider vinegar. Whisk and let sit for 5 minutes to create vegan “buttermilk.”
2. Meanwhile, in another small bowl, combine 1 tablespoon ground flax seed and 3 tablespoons cold water. Mix and let it sit for 5-10 minutes, or until it forms a gel-like texture.
3. In a large bowl, combine the cornmeal, gluten-free flour, baking soda, baking powder, sugar, and salt.
4. In another large mixing bowl, combine the vegan buttermilk mixture, maple syrup, flax mixture, and melted vegan butter. Stir well.
5. Add the wet ingredients to the dry ingredients, and mix until just combined.
6. Fold in the grated carrots, sliced scallions, and corn to the batter.
7. Pour the cornmeal mixture into the baking dish and smooth out the top with a spatula.
8. Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then slice and serve with vegan butter and maple syrup.
Recipe Tips, Variations, and Substitutions
- Add other seasonings. Why stop at the salt? Try adding a dash of black pepper, chili powder, onion powder, or red chili flakes to the cornbread batter.
- Mix in jalapenos. If you love spicy flavors, fold in sliced or diced jalapeno peppers along with the carrots, scallions, and corn.
- Top with plant-based cheese. Sprinkle shredded vegan cheddar cheese on the cornbread before putting it in the oven.
- Make muffins. For a version that’s easy to split and share, bake the batter in a muffin tin. The cornbread muffins will likely take less time to bake, so be sure to adjust the baking time accordingly.
How to Store Leftover Vegan Cornbread
Store leftover cornbread in an airtight container in the refrigerator. Since it has fresh vegetables, try to enjoy it within 3-4 days.
Serving Suggestions
- Vegan pumpkin chili — A classic and delicious pairing
- Vegan tomato soup — Serve with cornbread for a comforting meal
- BBQ baked beans — Top homemade cornbread with vegan BBQ beans
Vegan Cornbread with Carrots and Scallions
Ingredients
- 1 ¼ cup cornmeal fine grain
- 1 cup gluten-free all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons sugar
- 1 ¼ cups oat milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon flax seed meal
- 3 tablespoons water
- ¼ cup melted vegan butter plus more for topping
- 4 tablespoons maple syrup plus more for topping
- ¼ cup carrots grated
- ⅓ cup scallions sliced
- 1 cup canned corn
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan. You can also line it with parchment paper to make cleanup even easier.
- In a small bowl, combine the milk and apple cider vinegar. Whisk and let sit for 5 minutes to create vegan “buttermilk.”
- Meanwhile, in another small bowl, combine 1 tablespoon ground flax seed and 3 tablespoons cold water. Mix and let it sit for 5-10 minutes, or until it forms a gel-like texture.
- In a large bowl, combine the cornmeal, gluten-free flour, baking soda, baking powder, sugar, and salt.
- In a separate large mixing bowl, combine the vegan buttermilk mixture, maple syrup, flax mixture, and melted vegan butter. Stir well.
- Add the wet ingredients to the dry ingredients, and mix until just combined. Then fold in the grated carrots, sliced scallions, and corn to the batter.
- Pour the cornmeal mixture into the baking dish and smooth out the top with a spatula. Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then slice and serve with vegan butter and maple syrup.
Notes
- Try adding a dash of black pepper, chili powder, onion powder, or red chili flakes to the cornbread batter.
- If you love spicy flavors, fold in sliced or diced jalapeno peppers along with the carrots, scallions, and corn.
- Sprinkle shredded vegan cheddar cheese on the cornbread before putting it in the oven.
- For a version that’s easy to split and share, bake the batter in a muffin tin. The cornbread muffins will likely take less time to bake, so be sure to adjust the baking time accordingly.
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