25+ Irresistible Saturday Vegan Cornbread Recipes for Flavorful Weekend

Saturdays are the perfect time to relax, unwind, and experiment in the kitchen.

Whether you’re preparing for a cozy brunch, hosting friends for a gathering, or just enjoying a quiet day at home, cornbread is the perfect companion to any meal.

But what if you’re vegan or looking for a plant-based alternative to the classic cornbread recipe? Don’t worry — we’ve got you covered!

You’ll find over 25 irresistible vegan cornbread recipes that will elevate your Saturday meals.

From sweet and savory to light and fluffy, these recipes will satisfy every craving, whether you’re serving it as a side dish, a snack, or a stand-alone treat.

Get ready to dive into a world of vegan cornbread that’s full of flavor and creativity.

These recipes combine the richness of cornmeal with exciting plant-based ingredients to create moist, tender, and flavorful breads.

Whether you’re craving a traditional take with a vegan twist, or something completely new with unexpected flavors, there’s a cornbread recipe here that’s perfect for you.

So, roll up your sleeves and get ready to try some amazing recipes that will make your Saturday mornings even more delicious!

25+ Irresistible Saturday Vegan Cornbread Recipes for Flavorful Weekend

As you can see, the possibilities for vegan cornbread are endless.

With over 25 recipes to choose from, you’ll never run out of inspiration for your next Saturday baking session.

These cornbread variations can be made to suit any taste, from savory options loaded with garlic, spinach, or peppers, to sweet versions packed with fruits, nuts, and spices.

The versatility of vegan cornbread allows you to enjoy a new creation every week — perfect for different occasions, whether you’re baking for a family breakfast, a brunch gathering, or a simple yet satisfying snack.

Embrace the joy of baking and get creative with your ingredients. Vegan cornbread is easy to make, delicious, and perfect for any meal or occasion.

So, gather your ingredients, preheat the oven, and treat yourself to a mouthwatering vegan cornbread creation this Saturday. Your taste buds will thank you!

Classic Vegan Cornbread

This classic vegan cornbread is soft, fluffy, and perfectly sweetened. Made with simple ingredients, it’s a wholesome and versatile addition to any meal, whether as a side for soups or a snack on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated 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 the oven to 375°F (190°C). Grease an 8×8-inch baking pan.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
3. In a separate bowl, whisk together almond milk, vegetable oil, and apple cider vinegar. Let it sit for a minute to activate the vinegar.
4. Gradually pour the wet ingredients into the dry ingredients. Mix until just combined; avoid overmixing.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing and serving.

This classic vegan cornbread offers a perfect balance of sweetness and texture. It pairs well with savory dishes like chili or can be enjoyed with a drizzle of maple syrup for a sweet treat. Its simplicity and delicious flavor make it a household favorite.

Jalapeño Vegan Cornbread

This jalapeño vegan cornbread adds a spicy twist to the traditional recipe. The combination of cornmeal and fresh jalapeños creates a flavorful, moist bread that’s perfect for spice lovers.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened soy milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1/2 cup diced jalapeños (seeds removed for less heat)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or skillet.
2. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix soy milk, vegetable oil, and apple cider vinegar. Allow the mixture to sit for 1–2 minutes.
4. Combine the wet ingredients with the dry ingredients. Stir until just combined, then fold in the diced jalapeños.
5. Pour the batter into the greased pan, spreading it evenly.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes before slicing and serving warm.

The jalapeño-infused cornbread is bold and zesty, making it an excellent pairing with soups or stews. The moist and tender texture, complemented by bursts of spice, ensures it stands out on the dinner table.

Maple-Glazed Vegan Cornbread Muffins

These maple-glazed vegan cornbread muffins are sweet, moist, and perfect for individual servings. The maple glaze adds a delightful sweetness that elevates these muffins to a dessert-like treat.

Ingredients:
Cornbread Muffins:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened oat milk
• 1/4 cup melted vegan butter
• 2 tbsp maple syrup

Maple Glaze:

• 1/4 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp non-dairy milk

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a bowl, mix together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk oat milk, melted vegan butter, and maple syrup. Combine the wet and dry ingredients until smooth.
4. Pour the batter evenly into the muffin tin, filling each cup about two-thirds full.
5. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the muffins cool, prepare the glaze by mixing powdered sugar, maple syrup, and non-dairy milk in a small bowl.
7. Drizzle the glaze over the muffins before serving.

These maple-glazed cornbread muffins are a delightful mix of classic and sweet flavors. They make for a fantastic addition to brunch menus or as a snack with tea. The moist texture and rich glaze ensure they’ll be a hit with everyone.

Sweet Potato Vegan Cornbread

This sweet potato vegan cornbread adds a rich, earthy flavor with a hint of natural sweetness from the sweet potatoes. It’s a comforting and nutritious twist on the classic recipe, perfect for autumn gatherings or any time you crave a hearty, savory-sweet bread.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup mashed cooked sweet potato (about 1 medium-sized sweet potato)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or a round cake pan.
2. In a bowl, combine cornmeal, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together the mashed sweet potato, almond milk, vegetable oil, and vanilla extract.
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 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool for 10 minutes before slicing and serving.

The sweet potato adds moisture and a subtle sweetness, creating a perfectly balanced cornbread. It pairs wonderfully with savory stews or chili, or can be enjoyed as a delicious snack on its own. The natural sweetness makes it a crowd-pleaser for all ages.

Coconut Vegan Cornbread

This coconut vegan cornbread is a tropical-inspired variation, with the richness of coconut milk and shredded coconut giving it a unique texture and flavor. It’s perfect for adding a bit of flair to your cornbread repertoire!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup canned coconut milk
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1/2 cup shredded coconut (unsweetened)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or a square baking pan.
2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together coconut milk, almond milk, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded coconut, mixing until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes, or until a toothpick comes out clean.
8. Allow the cornbread to cool before cutting into squares or wedges.

The coconut flavor in this cornbread is a wonderful departure from traditional recipes. The texture is moist and slightly chewy thanks to the shredded coconut, and the coconut milk adds a subtle creaminess. It pairs especially well with tropical fruit salsas or spicy curries.

Lemon & Thyme Vegan Cornbread

This lemon and thyme vegan cornbread is aromatic and refreshing, offering a zesty twist on the classic cornbread. The combination of fresh lemon and thyme adds an unexpected savory-sweet flavor that’s perfect for pairing with salads, grilled veggies, or as a standalone snack.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp fresh lemon zest
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 cup unsweetened oat milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or square baking pan.
2. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, lemon zest, and thyme.
3. In another bowl, combine the oat milk, vegetable oil, and apple cider vinegar. Let it sit for a couple of minutes to activate the vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan, smoothing the top.
6. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool for 5–10 minutes before slicing.

This lemon and thyme cornbread is refreshing and herbaceous, offering a lively flavor profile. It’s ideal for serving with roasted vegetables, a light salad, or a tangy dressing. The unique combination of lemon and thyme will have your guests asking for the recipe!

Apple Cinnamon Vegan Cornbread

This apple cinnamon vegan cornbread is the ultimate cozy fall treat. The warm spice of cinnamon, paired with the sweetness of apples, makes this cornbread incredibly comforting and flavorful. It’s a perfect way to enjoy cornbread with a bit of sweetness for breakfast or dessert.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1/2 cup diced apple (peeled and cored)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan or round cake pan.
2. In a mixing bowl, combine the cornmeal, flour, brown sugar, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the almond milk, vegetable oil, and apple cider vinegar. Let it sit for 1–2 minutes to activate the vinegar.
4. Add the wet ingredients to the dry ingredients and mix until 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 the top is golden and a toothpick comes out clean.
8. Allow the cornbread to cool before slicing and serving.

The apple cinnamon combination in this cornbread creates a wonderfully sweet and fragrant treat. It’s perfect for breakfast or as a snack with your favorite cup of tea or coffee. The added apple chunks give a burst of sweetness that complements the earthy flavor of the cornbread beautifully.

Chia Seed Vegan Cornbread

This chia seed vegan cornbread is a nutritious twist on the traditional recipe, offering added texture and a boost of omega-3 fatty acids. The chia seeds lend a slight crunch, while keeping the bread moist and full of flavor. It’s a great choice for anyone looking for a healthier, yet delicious cornbread alternative.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 tbsp chia seeds
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or square baking dish.
2. In a large bowl, combine cornmeal, flour, chia seeds, baking powder, and salt.
3. In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool for 5–10 minutes before cutting into squares or wedges.

The chia seeds in this cornbread provide not only a delightful crunch but also an extra dose of nutrients. This cornbread is hearty and satisfying while still being light enough to serve alongside a variety of dishes. It’s a wonderful choice for those looking to add a little extra nutrition to their meals without sacrificing flavor.

Pumpkin Vegan Cornbread

This pumpkin vegan cornbread is perfect for fall or any time you crave something warm and comforting. The addition of pumpkin puree brings moisture and a slight sweetness, while a touch of cinnamon and nutmeg gives it a cozy, spiced flavor that everyone will love.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch square baking pan or a round cake pan.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the pumpkin puree, almond milk, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Allow the cornbread to cool for 5–10 minutes before slicing and serving.

The pumpkin cornbread has a comforting, moist texture that pairs wonderfully with savory dishes like stews and soups. Its subtly sweet and spiced flavor makes it a perfect fall recipe, but it’s delicious all year round. This cornbread will quickly become a family favorite, whether served at Thanksgiving or for a cozy meal at home.

Peach & Ginger Vegan Cornbread

This peach and ginger vegan cornbread is an exciting twist on the traditional recipe. The juicy peaches add a natural sweetness, while the fresh ginger brings a slightly spicy warmth, balancing perfectly with the cornbread’s texture. It’s perfect for brunches or as a light dessert.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 cup diced fresh peaches (or canned peaches, drained and diced)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8-inch square pan.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and fresh grated ginger.
3. In a separate bowl, whisk together almond milk, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the diced peaches, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool for 5–10 minutes before cutting.

The combination of fresh peaches and ginger makes this cornbread both fragrant and flavorful. It’s a deliciously moist, slightly sweet bread with a hint of warmth from the ginger. Serve it as a sweet addition to brunch, or enjoy it as a unique dessert with a scoop of dairy-free ice cream.

Zucchini Vegan Cornbread

This zucchini vegan cornbread is a great way to sneak some extra veggies into your meal while still enjoying the deliciously fluffy texture of cornbread. The zucchini adds moisture and a subtle flavor that complements the cornmeal perfectly, making it a versatile side dish for any occasion.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup finely grated zucchini (about 1 medium zucchini)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or square baking dish.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
3. In another bowl, combine the almond milk, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated zucchini, making sure it’s evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool for 5–10 minutes before cutting and serving.

The zucchini in this cornbread helps to keep it moist while adding a subtle, refreshing flavor. This cornbread pairs wonderfully with savory dishes, like soups and stews, or can be enjoyed on its own with a spread of vegan butter. It’s a great way to enjoy a veggie-packed, hearty cornbread!

Carrot & Almond Vegan Cornbread

This carrot and almond vegan cornbread adds a delightful crunch and sweetness to the traditional recipe. The grated carrots provide moisture and subtle sweetness, while the chopped almonds give a nutty texture that complements the cornmeal perfectly. It’s a perfect side dish for savory meals or a snack on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup grated carrots
• 1/4 cup chopped almonds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8-inch square pan.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the grated carrots and chopped almonds.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Allow the cornbread to cool for 5–10 minutes before cutting and serving.

This carrot and almond cornbread combines sweetness, crunch, and a rich texture, making it a satisfying side dish or a light snack. The carrots add both flavor and moisture, while the almonds provide an added nutty bite. It’s an easy and delicious way to incorporate veggies into your diet, and it pairs beautifully with soups and stews.

Apple Cinnamon Vegan Cornbread

If you’re a fan of warm, comforting flavors, this apple cinnamon vegan cornbread is a must-try. The apples add natural sweetness, while the cinnamon provides a cozy, spiced kick. This cornbread is perfect for breakfast, dessert, or as an accompaniment to your favorite savory dishes.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 apple, peeled, cored, and diced

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or a square 8×8-inch pan.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, mix together the applesauce, almond milk, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apple.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Allow the cornbread to cool for 5–10 minutes before slicing.

The addition of apples and cinnamon gives this cornbread a warm, homey feel. The apples add natural sweetness and moisture, while the cinnamon infuses it with comforting spiced flavor. It’s the ideal dish for a cozy breakfast or afternoon treat, and it’s sure to please everyone at the table.

Spinach & Garlic Vegan Cornbread

If you’re looking for a savory twist on classic cornbread, this spinach and garlic version is perfect. The earthy flavor of spinach paired with the aromatic garlic makes for a robust cornbread that’s ideal for serving alongside hearty soups and stews. It’s also a great way to sneak in some greens!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8-inch square baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In a skillet, heat a small amount of oil over medium heat. Sauté the minced garlic for about 1-2 minutes until fragrant, then add the chopped spinach. Cook for another 2-3 minutes until wilted.
4. In a separate bowl, mix together almond milk, vegetable oil, and apple cider vinegar.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the spinach and garlic mixture.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
9. Allow the cornbread to cool for 5–10 minutes before slicing.

The spinach and garlic cornbread is a savory and flavorful variation that’s perfect for those who enjoy a bit of spice and a veggie-packed dish. The garlic adds a depth of flavor, while the spinach brings a subtle earthiness. It’s an excellent accompaniment to soups, stews, or even served as a side dish at a gathering.

Coconut Vegan Cornbread

For a tropical twist, this coconut vegan cornbread will transport your taste buds to a warm paradise. The shredded coconut adds a rich, slightly sweet flavor that complements the cornmeal’s texture. It’s a deliciously moist cornbread with a hint of coconut that makes it perfect for breakfast or as a sweet side dish.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup shredded coconut (unsweetened)
• 1 cup coconut milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or a square 8×8-inch pan.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix together coconut milk, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the shredded coconut.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Let the cornbread cool for 5–10 minutes before slicing.

The coconut adds a creamy, tropical twist to this cornbread, making it a delightful treat. Its sweet and nutty flavor makes it a great option for breakfast or as a dessert. It pairs well with both savory dishes and sweet treats, and it’s an exciting alternative to regular cornbread that everyone will enjoy.

Note: More recipes​ are coming soon!