35+ Flavorful Friday Vegan Cornbread Recipes for Every Taste

When it comes to vegan baking, cornbread stands out as one of the most beloved and versatile recipes.

Whether you’re looking for a perfect side dish for your Friday night meal or something to serve at a family gathering, a warm, fluffy slice of cornbread can elevate any meal.

The best part?

It’s so easy to make without any animal products, and there are endless ways to customize it to fit your taste.

In this article, we’ve compiled 35+ amazing vegan cornbread recipes to make your Fridays extra special.

From savory options with jalapeños to sweet cornbread muffins, there’s something here for every craving.

So grab your mixing bowls and let’s dive into the world of vegan cornbread!

35+ Flavorful Friday Vegan Cornbread Recipes for Every Taste

No matter which recipe you choose, these 35+ vegan cornbread options are sure to add a touch of comfort to your Friday night meals.

Whether you prefer a simple, classic cornbread or want to experiment with unique flavors, these recipes are quick, easy, and bursting with flavor.

Serve them with your favorite vegan chili, soups, or stews for a satisfying and heartwarming meal.

Happy baking, and don’t forget to share your creations with family and friends for a taste of what plant-based cooking can really offer!

Classic Vegan Cornbread

This classic vegan cornbread is the perfect balance of savory and slightly sweet, with a light, crumbly texture. It’s an ideal addition to any vegan meal, whether it’s a holiday feast, a cozy weeknight dinner, or a comforting lunch. This recipe is simple, using common pantry staples, and it’s naturally dairy-free and egg-free, making it suitable for vegan and plant-based diets.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or almond flour for a gluten-free option)
• 1/4 cup sugar (optional, for sweetness)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch square pan or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, vegetable oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

This classic vegan cornbread has the perfect texture and flavor that can easily complement a variety of dishes. The combination of cornbread’s slight sweetness and savory elements makes it versatile for pairing with soups, stews, or simply as a snack with a little vegan butter spread on top. It’s a simple and quick recipe that can be made on any Friday night to enjoy with friends or family.

Savory Jalapeño Vegan Cornbread

For those who enjoy a spicy kick to their food, this savory vegan cornbread with jalapeños and vegan cheddar is an exciting twist on the traditional recipe. The addition of diced jalapeños provides a burst of heat, while the vegan cheddar cheese melts into the cornbread, making each bite savory and satisfying. This cornbread is perfect for Friday nights when you want something bold and flavorful.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar (optional)
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1/2 cup diced jalapeños (fresh or pickled)
• 1/2 cup vegan cheddar cheese (shredded)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a medium-sized bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, mix the almond milk, vegetable oil, and apple cider vinegar.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the diced jalapeños and shredded vegan cheddar cheese.
6. Pour the batter into the prepared dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing.

This savory jalapeño cornbread is the ideal choice for anyone craving something with a little extra heat. The combination of spicy jalapeños and melty vegan cheese creates a perfect balance of flavors. This recipe is an excellent accompaniment to chili, soups, or even a vegan BBQ meal. Its bold flavors will certainly stand out and provide a satisfying side dish for your Friday lunch or dinner.

Sweet Vegan Cornbread with Maple Syrup

For those with a sweet tooth, this vegan cornbread recipe uses maple syrup to add a delicious natural sweetness to the cornbread. It’s rich, moist, and slightly dense, with the perfect amount of sweetness to satisfy cravings without being overwhelming. It’s a great choice for a vegan dessert or as a side to a savory dish for a balanced, flavorful meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or oat flour for a gluten-free option)
• 1/2 cup maple syrup
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk the almond milk, maple syrup, vegetable oil, vanilla extract, and apple cider vinegar.
4. Combine the wet and dry ingredients and stir until the mixture is smooth.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing.

This sweet vegan cornbread with maple syrup offers a delightful twist to the classic cornbread recipe. The maple syrup not only provides sweetness but also adds a touch of depth and richness. This cornbread can be enjoyed as a stand-alone treat or paired with a savory dish like a vegetable stew. Whether you enjoy it as a dessert or as a sweet side, it’s a guaranteed crowd-pleaser for your next Friday lunch or dinner.

Vegan Cornbread with Coconut Milk and Lime

This unique vegan cornbread recipe uses coconut milk for a creamy texture and a hint of coconut flavor that perfectly complements the cornmeal. The addition of fresh lime zest adds a bright, refreshing twist, balancing the richness of the coconut milk. This cornbread is a great choice for anyone looking for something a little different while still enjoying the comforting, familiar texture of classic cornbread.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1/4 cup sugar (optional)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk (full-fat or light)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• Zest of 1 lime
• 1 tbsp fresh lime juice

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch pan or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the coconut milk, vegetable oil, apple cider vinegar, lime zest, and lime juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before serving.

This vegan cornbread with coconut milk and lime provides a tropical twist that makes it stand out from traditional recipes. The creamy texture from the coconut milk, combined with the bright lime flavor, gives it a refreshing lightness that pairs wonderfully with spicy dishes or a fresh salad. It’s an excellent option for a Friday lunch when you’re looking to try something a bit different and want to add a tropical touch to your meal.

Vegan Cornbread with Roasted Garlic and Thyme

savory vegan cornbread recipe infuses the rich flavor of roasted garlic and fresh thyme into the batter, creating a savory, aromatic treat that can be enjoyed as a side dish or a snack. The roasted garlic adds a mellow sweetness and depth to the cornbread, while the thyme contributes a fragrant, earthy note. It’s perfect for pairing with vegan soups, stews, or salads for a hearty Friday meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 head of garlic
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. Roast the garlic: Cut off the top of the garlic head, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30-35 minutes until the cloves are soft and golden. Let it cool slightly.
3. Squeeze the roasted garlic cloves out of the skin and mash them into a paste.
4. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
5. In a separate bowl, whisk together the almond milk, olive oil, apple cider vinegar, and roasted garlic paste.
6. Add the wet ingredients to the dry ingredients and stir until fully combined.
7. Fold in the fresh thyme.
8. Pour the batter into the prepared dish and bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
9. Let the cornbread cool for a few minutes before slicing and serving.

This roasted garlic and thyme vegan cornbread brings savory flavors that pair beautifully with hearty vegan stews, soups, or even a fresh tomato salad. The roasted garlic gives it a rich, caramelized flavor, while the thyme adds an aromatic touch that elevates the dish. This cornbread is ideal for a Friday lunch or dinner when you’re craving a flavorful, comforting side that’s both satisfying and aromatic.

Vegan Cornbread Muffins with Pumpkin

These vegan cornbread muffins with pumpkin combine the earthy flavor of cornmeal with the natural sweetness and moisture of pumpkin. The addition of warm spices like cinnamon and nutmeg makes this recipe perfect for fall or anytime you want a comforting, slightly sweet treat. These muffins are quick to prepare and easy to share, making them a great option for Friday meal prep or a cozy weekend snack.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1/4 cup sugar (or maple syrup)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the pumpkin puree, almond milk, vegetable oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These vegan cornbread muffins with pumpkin are moist, slightly sweet, and packed with flavor. The combination of pumpkin, cinnamon, and nutmeg creates a cozy, fall-inspired treat, while the cornmeal adds the classic cornbread texture. These muffins are perfect for breakfast, a snack, or as a side to your favorite vegan soups. They make a great addition to any Friday lunch and are sure to satisfy both sweet and savory cravings.

Vegan Cornbread with Caramelized Onions and Sage

This savory vegan cornbread is enhanced with caramelized onions and fresh sage, creating a rich and aromatic flavor profile. The sweetness of the caramelized onions complements the cornmeal’s natural sweetness, while the earthy sage adds a fragrant, herby note that brings depth to the cornbread. Perfect for a Friday lunch or dinner, this cornbread pairs beautifully with soups, salads, or roasted vegetables.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or spelt flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 large onion, thinly sliced
• 2 tbsp olive oil (for caramelizing onions)
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch pan or line with parchment paper.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add the sliced onions and cook for about 15 minutes, stirring occasionally, until the onions are caramelized and golden brown. Remove from heat and set aside.
3. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
4. In a separate bowl, whisk together the almond milk, olive oil, and apple cider vinegar.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the caramelized onions and chopped sage.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
9. Let the cornbread cool for a few minutes before slicing and serving.

The combination of caramelized onions and sage in this vegan cornbread creates a rich, savory treat that is perfect for pairing with a variety of vegan dishes. The sweetness of the onions and the earthy notes of sage give this cornbread a comforting, aromatic flavor. Whether you’re serving it alongside a soup, stew, or salad, this cornbread will elevate any Friday meal and impress guests with its deep, savory flavor.

Vegan Sweet Potato Cornbread

This moist and hearty vegan sweet potato cornbread is an excellent way to enjoy both the comforting texture of cornbread and the natural sweetness of roasted sweet potatoes. The sweetness from the potatoes is complemented by the cornmeal’s rich flavor, making it a satisfying side dish or snack. This cornbread is a great way to use up leftover sweet potatoes and makes a wonderful addition to your Friday lunch spread.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or oat flour for gluten-free option)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup maple syrup (or sugar)
• 1 cup roasted sweet potato puree (about 1 medium sweet potato)
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. Roast the sweet potato: Pierce the sweet potato with a fork and bake in the oven for about 40-45 minutes until soft. Let it cool slightly, then peel and mash the flesh.
3. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
4. In a separate bowl, mix the roasted sweet potato puree, maple syrup, almond milk, vegetable oil, and apple cider vinegar.
5. Pour the wet ingredients into the dry ingredients and stir until well combined.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Allow the cornbread to cool for a few minutes before slicing.

This vegan sweet potato cornbread is a perfect blend of sweet and savory, with a tender crumb and subtle earthy flavors from the sweet potatoes. It pairs wonderfully with both hearty and light dishes, making it an excellent addition to your Friday lunch or dinner. Whether served as a side to a stew or enjoyed on its own with a little vegan butter, this cornbread is sure to become a favorite comfort food.

Vegan Cornbread with Berries and Lemon

For a light and refreshing twist on traditional cornbread, this vegan recipe incorporates fresh berries and a hint of lemon zest, making it perfect for summer Fridays or any occasion when you want a bright, flavorful cornbread. The berries provide bursts of sweetness, while the lemon adds a zesty, refreshing note. This cornbread is great as a dessert, breakfast treat, or served alongside a salad.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or almond flour for gluten-free)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar (or maple syrup)
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp lemon zest
• 1/2 cup mixed berries (blueberries, raspberries, or strawberries)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch pan or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the mixed berries, taking care not to crush them.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.

This vegan cornbread with berries and lemon is a refreshing, fruity twist on the classic recipe. The combination of sweet, juicy berries and zesty lemon makes it perfect for a light and satisfying treat. It’s a wonderful addition to any Friday brunch, picnic, or dessert table, and it pairs beautifully with a cup of tea or a refreshing summer drink. Enjoy this delightful cornbread as a treat that brings a burst of flavor to any occasion.

Vegan Cornbread with Zucchini and Corn

This vibrant vegan cornbread features a combination of fresh zucchini and sweet corn, adding moisture and natural sweetness to the cornbread. The zucchini helps keep the bread tender, while the corn kernels provide a burst of flavor and texture. This recipe is great for using up seasonal vegetables, and it makes a perfect side dish or lunch item for a cozy Friday meal. The vegetables elevate the classic cornbread, making it both savory and refreshing.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh corn kernels (or frozen, thawed)
• 1 small zucchini, grated
• 1/4 cup olive oil
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, mix the almond milk, olive oil, and apple cider vinegar.
4. Grate the zucchini and squeeze out any excess moisture with a clean towel.
5. Stir the zucchini and corn kernels into the dry ingredients.
6. Add the wet ingredients to the dry mixture and stir until just combined.
7. Pour the batter into the prepared dish and spread evenly.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
9. Allow the cornbread to cool slightly before slicing and serving.

This vegan cornbread with zucchini and corn is a delicious and nutritious twist on the classic recipe. The added vegetables make the cornbread moist and flavorful, while the sweet corn kernels give each bite a satisfying crunch. It’s a perfect side dish for vegan chili, soups, or a light salad, and it’s sure to be a hit at your Friday lunch or dinner.

Spicy Vegan Cornbread with Chipotle and Lime

This spicy vegan cornbread is infused with smoky chipotle peppers and a zesty kick of lime, making it perfect for anyone who enjoys a bit of heat. The chipotle peppers provide a deep, smoky flavor, while the lime juice and zest add a refreshing tang. This cornbread pairs well with vegan Mexican dishes, making it a flavorful addition to your Friday meal plan.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch pan or line with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, lime juice, lime zest, and minced chipotle peppers with adobo sauce.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

spicy chipotle and lime cornbread is packed with bold flavors that will spice up any meal. The smoky chipotle peppers bring a deep, rich flavor, while the lime zest and juice add a zesty, citrusy freshness. This cornbread pairs beautifully with vegan tacos, enchiladas, or a fresh avocado salad. It’s the perfect choice for a Friday dinner when you’re craving something with a little more heat and excitement.

Vegan Cornbread with Cranberries and Orange

This festive vegan cornbread combines the tartness of fresh cranberries with the sweetness and citrusy brightness of orange, making it perfect for the holiday season or any Friday meal that calls for a touch of elegance. The cranberries add a pop of color and a slight tang, while the orange zest and juice create a bright, refreshing contrast to the rich, savory cornbread. This cornbread can be served as a side dish or dessert.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or oat flour for gluten-free)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh cranberries, halved
• 1/4 cup orange juice
• 1 tbsp orange zest
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, orange juice, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the halved cranberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool for a few minutes before slicing.

This vegan cornbread with cranberries and orange is a perfect balance of sweet, tart, and savory flavors. The cranberries add a beautiful pop of color and a tangy contrast, while the orange provides a refreshing citrus note. This cornbread works wonderfully as a side dish for holiday meals, or as a light, sweet treat for a Friday brunch or dinner. It’s festive, flavorful, and sure to become a crowd-pleaser

Vegan Cornbread with Roasted Red Peppers and Olives

This savory vegan cornbread features the bold flavors of roasted red peppers and briny olives, adding a Mediterranean flair to the classic cornbread recipe. The sweetness of the peppers contrasts beautifully with the saltiness of the olives, making each bite flavorful and satisfying. This cornbread pairs wonderfully with vegan Mediterranean dishes, such as hummus or a Greek salad, and makes a unique addition to your Friday lunch spread.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup roasted red peppers, chopped
• 1/4 cup green or black olives, pitted and chopped
• 1 cup unsweetened almond milk
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch pan or line with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, olive oil, and apple cider vinegar.
4. Gently fold in the chopped roasted red peppers and olives into the dry ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool slightly before slicing and serving.

This vegan cornbread with roasted red peppers and olives brings a Mediterranean twist to your typical cornbread. The sweet roasted peppers and salty olives create a harmonious blend of flavors, making it a great accompaniment to salads, vegetable stews, or dips. Serve it for your Friday lunch or dinner as a savory side dish that’s sure to delight anyone looking for something bold and unique.

Vegan Cornbread with Cashews and Coconut

This rich and nutty vegan cornbread incorporates crunchy cashews and creamy coconut for a delightful texture and ropical flavor. The cashews add a satisfying crunch, while the coconut contributes a sweet, subtle flavor that complements the cornmeal base. Perfect for a Friday lunch or snack, this cornbread is a unique way to enjoy the flavors of the tropics with a comforting cornbread twist.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or coconut flour for a coconut flavor)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup shredded coconut
• 1 cup coconut milk (full-fat or light)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. Stir in the chopped cashews and shredded coconut.
4. In a separate bowl, whisk together the coconut milk, vegetable oil, and apple cider vinegar.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared dish and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool for a few minutes before slicing.

This vegan cornbread with cashews and coconut offers a deliciously rich and nutty flavor that makes it a perfect snack or side dish. The coconut and cashews complement the cornmeal, giving the bread a moist and slightly tropical twist. It pairs wonderfully with a fresh green salad or light soup and is an excellent choice for Friday lunch or as a snack to enjoy throughout the day.

Vegan Cornbread with Apples and Cinnamon

This slightly sweet and spiced vegan cornbread features tender, baked apples and aromatic cinnamon, creating a cozy and comforting dish that’s perfect for fall or any time of the year. The apples add natural sweetness and moisture, while the cinnamon gives the cornbread a warm, fragrant aroma. This cornbread is excellent for breakfast, dessert, or served as a side to vegan soups.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (or whole wheat flour for a denser texture)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup apple, peeled and diced
• 1 tsp ground cinnamon
• 1/4 cup maple syrup (or sugar)
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the almond milk, vegetable oil, maple syrup, and apple cider vinegar.
4. Gently fold in the diced apples into the dry ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared dish and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Allow the cornbread to cool for a few minutes before slicing and serving.

This vegan cornbread with apples and cinnamon is the perfect balance of sweet and savory, with tender bites of baked apples and a fragrant, spicy aroma from the cinnamon. The apples add moisture, making this cornbread light yet satisfying. Enjoy it for breakfast with a cup of tea, as a snack, or as a side dish to complement a vegan stew or soup. It’s a delightful and comforting treat for a Friday meal.

Note: More recipes are coming soon