25+ Delightful Holiday Vegan Cornbread Recipes for a Perfect Festive Feast

The holidays are a time for celebration, togetherness, and of course, delicious food. If you’re looking for the perfect side dish to accompany your festive meals, vegan cornbread is an excellent choice.

Not only is it versatile and easy to make, but it also adds a comforting and heartwarming touch to any holiday spread.

Whether you’re hosting a family dinner or attending a potluck, a well-baked cornbread is sure to be a crowd-pleaser.

We’ve curated a collection of 25+ holiday vegan cornbread recipes that will fit seamlessly into your seasonal meals.

From savory to sweet, spicy to fruity, these recipes are designed to complement every type of holiday dish.

Whether you’re looking for something classic, or a more unique twist on the traditional cornbread, these vegan recipes will offer something for everyone.

25+ Delightful Holiday Vegan Cornbread Recipes for a Perfect Festive Feast

Vegan cornbread is the perfect addition to any holiday meal, offering a comforting and flavorful alternative that everyone can enjoy.

With over 25 exciting and diverse recipes to choose from, you can easily find the perfect cornbread to suit your taste preferences and holiday theme.

Whether you’re baking for a traditional holiday dinner or adding a bit of flair to your festive gatherings, these recipes will make your holiday celebrations even more memorable.

So, preheat your oven, gather your ingredients, and let these vegan cornbread recipes bring warmth and joy to your holiday table!

Classic Vegan Holiday Cornbread

Warm, golden, and slightly sweet, this classic vegan holiday cornbread brings comfort to your table. Perfect as a side dish or a standalone snack, it’s easy to prepare and pairs beautifully with soups, salads, or festive spreads. This recipe maintains the familiar texture and flavor of traditional cornbread while using entirely plant-based ingredients.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut sugar or cane sugar
• 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil or melted vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk substitute.
4. Add the vegan buttermilk and oil to the dry ingredients. Stir until just combined; avoid overmixing.
5. Pour the batter into the prepared dish or skillet. Smooth the top with a spatula.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This classic vegan holiday cornbread will quickly become a family favorite. Its tender crumb and rich flavor make it an excellent addition to any festive meal. Enjoy it fresh out of the oven with a dollop of vegan butter or a drizzle of agave syrup.

Spiced Maple Vegan Cornbread

This spiced maple vegan cornbread is a delightful twist on the traditional recipe. Infused with warm spices and natural sweetness from maple syrup, it’s perfect for holiday gatherings. The aromatic flavors of cinnamon and nutmeg add a cozy touch, making it a standout dish on your holiday menu.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup maple syrup
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round pan or a loaf pan.
2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine the almond milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly.
4. Add the maple syrup and melted coconut oil to the almond milk mixture. Stir well.
5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined.
6. Transfer the batter to the prepared pan, spreading it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool for 10 minutes before removing from the pan. Slice and serve warm.

The subtle sweetness and aromatic spices in this cornbread make it a versatile dish for the holidays. It’s equally delicious on its own or as an accompaniment to savory stews and vegan roasts. Share this flavorful recipe with loved ones and create lasting holiday memories.

Cheddar and Jalapeño Vegan Cornbread

Bring some spice to your holiday table with this cheddar and jalapeño vegan cornbread. The combination of gooey vegan cheddar and a hint of heat from fresh jalapeños makes this a crowd-pleaser. It’s perfect for those who enjoy bold, savory flavors and a bit of festive flair.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil
• 1/2 cup vegan cheddar cheese, shredded
• 2 jalapeños, finely chopped (seeds removed for less heat)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch square pan or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Mix the soy milk and apple cider vinegar in a separate bowl. Let it sit for 5 minutes to thicken.
4. Add the vegetable oil to the soy milk mixture, then combine it with the dry ingredients. Mix until just combined.
5. Fold in the vegan cheddar and jalapeños. Ensure they are evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before serving.

This cheddar and jalapeño vegan cornbread adds a festive kick to any holiday spread. The cheesy goodness and mild spice make it irresistible. Pair it with chili or enjoy it on its own for a warm, hearty treat that everyone will love.

Cranberry Orange Vegan Cornbread

Bright and festive, this cranberry orange vegan cornbread is a perfect blend of tart and sweet. The juicy cranberries add a pop of color and flavor, while the citrusy zing of orange zest gives it a refreshing twist. Ideal for a holiday breakfast or as a side to your holiday dinner spread, this cornbread will add a touch of brightness to your celebrations.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh cranberries (chopped if large)
• 1/4 cup orange juice
• Zest of 1 orange
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil

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 mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to form a vegan buttermilk.
4. Add the orange juice, zest, maple syrup, and melted coconut oil to the wet ingredients. Stir to combine.
5. Fold the wet ingredients into the dry ingredients, mixing gently. Stir in the chopped cranberries.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool for 10 minutes before slicing and serving.

This cranberry orange cornbread is both visually stunning and bursting with flavor. The tangy cranberries and citrusy notes make it a perfect addition to any holiday table, especially when paired with a rich, savory meal. It’s a light, yet satisfying treat that will surely be a hit at your gathering.

Pumpkin Spice Vegan Cornbread

Fall meets the holiday season in this moist, flavorful pumpkin spice vegan cornbread. The warm, aromatic spices of cinnamon, ginger, and nutmeg pair perfectly with the earthy pumpkin, creating a rich, comforting dish. It’s perfect for cozy holiday gatherings and can be enjoyed as both a side dish and a dessert.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round pan or loaf pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate bowl, mix the almond milk and apple cider vinegar and let it sit for 5 minutes to curdle.
4. Add the pumpkin puree, maple syrup, and vegetable oil to the wet ingredients and stir until smooth.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Transfer the batter to the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let it cool for 10 minutes before slicing.

This pumpkin spice cornbread brings a cozy, fall-inspired twist to your holiday spread. Its soft texture and warm spice blend make it a comforting treat that pairs wonderfully with both sweet and savory dishes. Serve it with a dollop of vegan butter for the ultimate indulgence.

Vegan Jalapeño Cornbread Muffins

For a savory, individually-portioned treat, these vegan jalapeño cornbread muffins are a spicy and flavorful option for your holiday table. The muffins are light, fluffy, and just the right amount of heat, making them a great addition to holiday meals or as a snack. Whether served alongside your favorite chili or enjoyed on their own, they’re sure to be a crowd-pleaser.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 1/2 cup vegan cheddar cheese, shredded (optional)
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, mix the soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form a vegan buttermilk.
4. Add the olive oil to the soy milk mixture and stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the vegan cheese and chopped jalapeños.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-22 minutes or until a toothpick comes out clean.
9. Allow the muffins to cool for a few minutes before removing from the tin.

These vegan jalapeño cornbread muffins add a deliciously spicy kick to your holiday spread. The jalapeños bring a fresh, fiery heat, balanced by the rich cornbread texture. Perfect for serving alongside a warming soup or as an appetizer, these muffins will add excitement to any occasion.

Vegan Apple Cinnamon Cornbread

This vegan apple cinnamon cornbread is a comforting, sweet option that combines the natural sweetness of apples with the warm spice of cinnamon. It’s soft and moist, making it a perfect breakfast bread or a dessert-like side dish to serve during the holidays. The subtle apple flavor pairs perfectly with the rich cornmeal base, creating a dish that’s both familiar and delicious.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened apple sauce
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1 apple, peeled and diced

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, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the apple sauce, almond milk, apple cider vinegar, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apple.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before slicing.

This apple cinnamon cornbread is a sweet, comforting option that pairs perfectly with a hot cup of tea or a bowl of vegan chili. The chunks of apple add moisture and a pop of flavor, making it a delightful addition to your holiday feast. Whether you enjoy it for breakfast or dessert, it’s sure to satisfy.

Vegan Sweet Potato Cornbread

This vegan sweet potato cornbread is a perfect balance of savory and sweet, with a rich, moist texture that’s enhanced by the natural sweetness of the sweet potato. It’s a delightful addition to any holiday table, offering both flavor and substance. This cornbread pairs well with roasted vegetables, hearty soups, or even as a side to a festive vegan roast.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup cooked and mashed sweet potato (about 1 medium potato)
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form a vegan buttermilk.
4. Add the mashed sweet potato, maple syrup, and melted coconut oil to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Transfer the batter to the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let the cornbread cool for 10 minutes before slicing.

This vegan sweet potato cornbread is rich, moist, and slightly sweet with a lovely hint of cinnamon. Its soft crumb and naturally sweet flavor make it a delightful addition to any holiday meal. Serve it warm with a pat of vegan butter, or enjoy it with your favorite holiday spread.

Vegan Garlic Herb Cornbread

For a savory and fragrant twist on traditional cornbread, this garlic herb vegan cornbread is a great choice. The aromatic garlic and fresh herbs infuse the cornbread with delicious flavor, making it an ideal accompaniment to soups, stews, and holiday meals. It’s savory, herby, and perfect for those who enjoy a more savory cornbread.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round pan or cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, oregano, thyme, and minced garlic.
3. In a separate bowl, mix the soy milk and apple cider vinegar and let it sit for 5 minutes to curdle.
4. Add the olive oil to the soy milk mixture, and then pour it into the dry ingredients. Stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool for 10 minutes before serving, garnished with fresh parsley if desired.

This vegan garlic herb cornbread offers a burst of savory flavor with each bite. The garlic and herbs make it the perfect addition to any holiday meal or a standalone snack with a cup of hot soup. The combination of savory herbs and rich cornmeal will make it a favorite on your holiday table.

Vegan Chocolate Chip Cornbread

For those with a sweet tooth, this vegan chocolate chip cornbread is a decadent treat that combines the rich flavor of chocolate with the hearty texture of cornbread. The melt-in-your-mouth chocolate chips add a delightful sweetness, making it a perfect holiday dessert or a treat for any special occasion.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil

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, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the almond milk and apple cider vinegar, and let it sit for 5 minutes to curdle.
4. Add the maple syrup and vegetable oil to the wet ingredients, then stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in the dairy-free chocolate chips, making sure they are evenly distributed.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool for 10 minutes before slicing and serving.

This vegan chocolate chip cornbread brings a perfect balance of sweetness and comfort. The chocolate chips melt into the warm cornbread, creating pockets of indulgence that will surely satisfy your sweet cravings. Whether served as a dessert or a special snack, it’s sure to be a hit at any holiday gathering.

Vegan Zucchini Cornbread

A delightful savory-sweet cornbread, this vegan zucchini cornbread is loaded with fresh zucchini, which adds moisture and a subtle vegetable flavor. The zucchini balances the richness of the cornmeal, resulting in a perfectly tender cornbread. It’s ideal for holiday dinners or as a healthy addition to your next family meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup

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, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, combine the almond milk and apple cider vinegar and let it sit for 5 minutes.
4. Add the olive oil and maple syrup to the wet ingredients and stir until combined.
5. Stir in the grated zucchini.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Transfer the batter to the prepared pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cornbread cool for 10 minutes before serving.

This vegan zucchini cornbread is a unique twist on the classic recipe, with the zucchini adding moisture and an extra touch of nutrition. It’s a great way to incorporate more vegetables into your holiday meals while still enjoying the rich, comforting taste of cornbread. Enjoy it with a hearty vegan stew or a simple salad for a perfect meal.

Note: More recipes​ are coming soon!