30+ Savory Sunday Vegan Cornbread Recipes for Every Taste

Cornbread is a beloved classic, known for its hearty texture, comforting flavors, and versatility.

For those who follow a vegan lifestyle, finding the perfect cornbread recipe can sometimes be a challenge, but fear not!

Whether you’re looking to create a savory side dish for a Sunday meal or a sweet treat for a weekend gathering, we’ve got you covered with over 30 mouth-watering vegan cornbread recipes.

From spicy jalapeños to sweet apples and cinnamon, or even innovative twists with vegetables like zucchini and sweet potatoes, there’s something for every taste.

These recipes not only cater to vegan diets but are also easy to make and sure to impress guests at any meal.

So, gather your ingredients and get ready to bake up a storm with these amazing vegan cornbread recipes perfect for any Sunday occasion!

30+Savory Sunday Vegan Cornbread Recipes for Every Taste

From the comforting sweetness of maple syrup to the spicy kick of jalapeños, vegan cornbread offers endless possibilities for customization.

These 30+ vegan cornbread recipes prove that you don’t have to compromise on flavor or texture when baking without eggs or dairy.

Whether you’re making a traditional-style cornbread or exploring new flavors like lemon poppy seed or zucchini herb, these recipes are sure to add a delicious twist to your Sunday meals.

Get creative in the kitchen, experiment with new ingredients, and most importantly, enjoy the process of baking.

With these easy-to-follow recipes, you’ll have the perfect cornbread for every Sunday gathering!

Sweet Maple Vegan Cornbread

This Sweet Maple Vegan Cornbread is a delightful blend of sweet and savory flavors. The maple syrup gives it a natural sweetness, making it perfect for brunch or as a side dish for hearty meals. It’s moist, fluffy, and incredibly satisfying.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ⅓ cup maple syrup
• ⅓ cup vegetable oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. Add the vegan buttermilk, maple syrup, and vegetable oil to the dry ingredients. Stir until just combined.
5. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let it cool slightly before serving.

This Sweet Maple Vegan Cornbread pairs wonderfully with vegan butter or jam. It’s a versatile recipe that fits any Sunday occasion, from brunch to a cozy dinner.

Savory Jalapeño Vegan Cornbread

For those who prefer a savory twist, this Jalapeño Vegan Cornbread offers a spicy kick and bold flavor. Perfect as a side dish for chili, soups, or stews, this cornbread is hearty, moist, and packed with flavor.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 tbsp sugar (optional)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsweetened oat milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 1 medium jalapeño, finely diced
• ½ cup corn kernels (fresh or frozen)
• ½ cup chopped scallions

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a cast iron skillet or baking pan.
2. Mix oat milk and apple cider vinegar in a small bowl and let sit for 5 minutes to create vegan buttermilk.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
4. Add the vegan buttermilk and olive oil to the dry ingredients. Mix until combined.
5. Fold in the jalapeño, corn kernels, and scallions.
6. Pour the batter into the prepared skillet and smooth the top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.

This Jalapeño Vegan Cornbread is perfect for adding a spicy edge to your Sunday spread. It’s bold, flavorful, and pairs beautifully with vegan butter or plant-based sour cream.

Coconut Milk Vegan Cornbread

Infused with the rich and creamy flavor of coconut milk, this Coconut Milk Vegan Cornbread is a tropical twist on the classic recipe. The subtle sweetness and moist texture make it a hit at Sunday meals, whether paired with soup or enjoyed on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup spelt flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup full-fat coconut milk
• 1 tbsp apple cider vinegar
• ⅓ cup coconut sugar
• ¼ cup melted coconut oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line an 8-inch baking pan with parchment paper.
2. Combine coconut milk and apple cider vinegar in a bowl and set aside for 5 minutes to make vegan buttermilk.
3. In a separate bowl, whisk together cornmeal, spelt flour, baking powder, and salt.
4. Stir in the vegan buttermilk, coconut sugar, and melted coconut oil until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let it cool before slicing and serving.

This Coconut Milk Vegan Cornbread brings a unique twist to traditional cornbread with its tropical undertones. Perfect for Sunday gatherings, it’s a dish your family and friends will request time and again.

Lemon Herb Vegan Cornbread

Lemon Herb Vegan Cornbread is a bright, zesty twist on the classic recipe. Infused with fresh herbs like rosemary and thyme, and enhanced with a hint of lemon, this cornbread pairs wonderfully with salads, soups, or roasted vegetables for a refreshing Sunday meal.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp finely chopped fresh rosemary or thyme

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or 8-inch square baking dish.
2. Mix almond milk and apple cider vinegar to create vegan buttermilk; let it sit for 5 minutes.
3. In a large bowl, combine cornmeal, flour, baking powder, and salt.
4. Stir in the vegan buttermilk, olive oil, lemon juice, and lemon zest until just combined.
5. Fold in the fresh herbs, mixing gently.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.

This Lemon Herb Vegan Cornbread is light and flavorful, making it a perfect accompaniment for spring or summer-inspired Sunday meals. It’s refreshing, wholesome, and sure to impress your guests.

Pumpkin Spice Vegan Cornbread

This Pumpkin Spice Vegan Cornbread combines the earthy sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves. It’s a cozy and comforting treat, ideal for autumn Sundays or holiday gatherings.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup canned pumpkin puree
• ½ cup almond milk
• ⅓ cup maple syrup
• ¼ cup vegetable oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or 8-inch square baking dish.
2. In a bowl, whisk together cornmeal, flour, baking powder, salt, and spices.
3. In a separate bowl, mix pumpkin puree, almond milk, maple syrup, and oil.
4. Combine the wet and dry ingredients, stirring until just incorporated.
5. Pour the batter into the prepared dish or muffin tin. Bake for 20-25 minutes (15-20 for muffins) or until a toothpick inserted into the center comes out clean.

Pumpkin Spice Vegan Cornbread is a festive addition to your Sunday table, perfect with a cup of tea or as a side dish for seasonal soups. Its warm, spiced aroma will make your kitchen feel like fall.

Sun-Dried Tomato and Basil Vegan Cornbread

For a Mediterranean twist, try this Sun-Dried Tomato and Basil Vegan Cornbread. Packed with tangy sun-dried tomatoes and aromatic basil, this recipe is perfect for Sunday brunch or as a side to Italian-inspired dishes.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsweetened oat milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• ½ cup chopped sun-dried tomatoes (in oil, drained)
• ¼ cup chopped fresh basil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a cast iron skillet or baking dish.
2. Mix oat milk and apple cider vinegar in a small bowl and set aside for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
4. Add the vegan buttermilk and olive oil, stirring until smooth.
5. Fold in the sun-dried tomatoes and basil.
6. Pour the batter into the prepared dish and bake for 25-30 minutes, or until the top is golden brown and firm.

This Sun-Dried Tomato and Basil Vegan Cornbread is bursting with flavor and perfect for a sophisticated Sunday meal. Serve it alongside a fresh salad or vegan pasta for a delightful Mediterranean-inspired feast.

Caramelized Onion and Mushroom Vegan Cornbread

This Caramelized Onion and Mushroom Vegan Cornbread is a savory masterpiece, perfect for Sunday dinners or brunches. The rich umami flavor of the caramelized onions and earthy mushrooms blends beautifully with the sweet cornmeal, creating a comforting and hearty dish.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsweetened soy milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 1 medium onion, thinly sliced
• 1 cup mushrooms, chopped (any variety)
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking pan or muffin tin.
2. In a small bowl, mix the soy milk and apple cider vinegar to create vegan buttermilk. Let sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
4. Heat olive oil in a skillet over medium heat. Add the onions and sauté for 5-7 minutes until soft and golden. Add the mushrooms and continue cooking for another 5 minutes until they release their moisture and begin to brown. Stir in balsamic vinegar and maple syrup, then remove from heat.
5. Add the vegan buttermilk to the dry ingredients and stir to combine. Fold in the caramelized onion and mushroom mixture.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

This Caramelized Onion and Mushroom Vegan Cornbread is a savory treat that works wonderfully as a side dish for roasted vegetables, soups, or stews. The balance of sweet cornmeal and savory vegetables makes it a standout addition to your Sunday meal.

Chili-Corn Vegan Cornbread

If you’re a fan of chili, you’ll love this Chili-Corn Vegan Cornbread. Packed with spicy jalapeños, sweet corn kernels, and a kick of chili powder, this cornbread is the perfect pairing for your favorite chili or as a bold side dish to spice up your Sunday table.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 cup corn kernels (fresh or frozen)
• 1 jalapeño, finely chopped
• 1 tsp chili powder
• 1 tsp smoked paprika
• ¼ cup olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or muffin tin.
2. In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, chili powder, and smoked paprika.
4. Add the almond milk mixture and olive oil to the dry ingredients, stirring until well combined.
5. Fold in the corn kernels and chopped jalapeño.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean.

Chili-Corn Vegan Cornbread brings the perfect amount of heat and sweetness to any meal. It’s ideal to serve alongside vegan chili, soups, or grilled vegetables, offering a spicy, flavorful contrast to your Sunday spread.

Cranberry Orange Vegan Cornbread

Cranberry Orange Vegan Cornbread is a festive and vibrant recipe, ideal for holiday Sundays or family gatherings. The tangy cranberries and zesty orange bring a fresh, fruity sweetness to the cornbread, making it a delightful treat for brunch or as a side dish.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup orange juice
• 1 tbsp apple cider vinegar
• ⅓ cup coconut sugar or maple syrup
• ¼ cup vegetable oil
• 1 cup fresh cranberries, chopped
• Zest of 1 orange

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or muffin tin.
2. In a small bowl, combine orange juice and apple cider vinegar to create vegan buttermilk. Let it sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and orange zest.
4. Add the orange juice mixture, coconut sugar, and vegetable oil to the dry ingredients and stir to combine.
5. Gently fold in the chopped cranberries.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Cranberry Orange Vegan Cornbread is the perfect combination of sweet and tart flavors. It’s a festive, vibrant addition to any Sunday meal, especially during the fall and winter seasons. Serve it alongside a hearty stew or enjoy it as a standalone snack for a light, refreshing treat.

Apple Cinnamon Vegan Cornbread

Apple Cinnamon Vegan Cornbread is a warm, comforting treat that combines the natural sweetness of apples with the cozy flavors of cinnamon. Perfect for a Sunday brunch or as an afternoon snack, this cornbread pairs beautifully with a cup of coffee or a warm bowl of soup.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsweetened applesauce
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• ¼ cup maple syrup
• 1 medium apple, peeled and finely chopped
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or baking dish.
2. In a small bowl, mix almond milk and apple cider vinegar and let sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
4. Add the applesauce, maple syrup, olive oil, and almond milk mixture. Stir until well combined.
5. Gently fold in the chopped apple.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.

Apple Cinnamon Vegan Cornbread offers a perfect balance of sweetness and spice. It’s a great choice for cozy fall Sundays, enjoyed with a cup of tea or as a delightful complement to savory dishes. The chopped apples bring a juicy bite that contrasts wonderfully with the soft, crumbly cornbread texture.

Spicy Jalapeño Vegan Cornbread

For those who love a bit of heat, Spicy Jalapeño Vegan Cornbread is the perfect choice. The combination of cornmeal, spicy jalapeños, and a touch of lime zest creates a savory cornbread that’s bold, flavorful, and perfect for pairing with chili, soups, or grilled vegetables.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cumin
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 2 jalapeños, finely chopped
• 1 tsp lime zest
• 1 tbsp chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking pan or muffin tin.
2. In a small bowl, combine almond milk and apple cider vinegar to make vegan buttermilk. Let sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cumin.
4. Add the almond milk mixture and olive oil, stirring until smooth.
5. Fold in the jalapeños, lime zest, and cilantro.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Spicy Jalapeño Vegan Cornbread brings a kick of heat and a burst of flavor to your Sunday meal. It’s ideal for those who enjoy bold, savory cornbread and pairs excellently with hearty soups or a spicy vegetable stew. The lime zest adds a refreshing twist that complements the heat of the jalapeños.

Chocolate Chip Vegan Cornbread

For a sweet twist on classic cornbread, Chocolate Chip Vegan Cornbread is a fun and indulgent treat. The rich, melty chocolate chips contrast beautifully with the tender, slightly sweet cornbread, making it perfect for dessert or an afternoon snack.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• ¼ cup vegetable oil
• ½ cup maple syrup
• ½ cup vegan chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or muffin tin.
2. In a small bowl, mix almond milk and apple cider vinegar, then set aside to make vegan buttermilk.
3. In a large bowl, combine cornmeal, flour, baking powder, and salt.
4. Add the almond milk mixture, vegetable oil, maple syrup, and vanilla extract. Stir until smooth.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean and the top is golden brown.

Chocolate Chip Vegan Cornbread is a sweet and decadent treat that adds a touch of indulgence to your Sunday spread. It’s perfect as a dessert or snack, and the chocolate chips provide a delightful contrast to the cornbread’s light, fluffy texture. Whether served with a cup of coffee or alongside a fruit salad, this cornbread will satisfy any sweet tooth.

Lemon Poppy Seed Vegan Cornbread

Lemon Poppy Seed Vegan Cornbread is a refreshing and light take on traditional cornbread. The bright citrusy flavor of lemon, combined with the subtle crunch of poppy seeds, creates a unique, zesty cornbread that’s perfect for a sunny Sunday brunch or as a complement to light salads and grilled veggies.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tbsp poppy seeds
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• ¼ cup maple syrup
• ¼ cup vegetable oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking pan or muffin tin.
2. In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and poppy seeds.
4. Add the almond milk mixture, maple syrup, vegetable oil, lemon zest, and lemon juice. Stir until well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.

Lemon Poppy Seed Vegan Cornbread offers a burst of citrusy brightness that pairs beautifully with fresh salads, veggie dishes, or as a standalone snack. The poppy seeds add a delightful texture, and the tangy lemon keeps the cornbread light and refreshing. It’s a perfect addition to any Sunday meal, especially during the spring and summer months.

Sweet Potato and Sage Vegan Cornbread

Sweet Potato and Sage Vegan Cornbread is the ideal comforting recipe for fall and winter Sundays. The natural sweetness of roasted sweet potatoes, combined with the savory aroma of fresh sage, creates a cornbread that is hearty, flavorful, and perfect for pairing with soups or stews.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup mashed roasted sweet potatoes (about 1 large sweet potato)
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 1 tbsp fresh sage, chopped
• ¼ cup maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or muffin tin.
2. Roast the sweet potato by poking holes in it with a fork, wrapping it in foil, and baking for 40-50 minutes until tender. Once cool, peel and mash.
3. In a small bowl, combine almond milk and apple cider vinegar, then set aside for 5 minutes.
4. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
5. Add the mashed sweet potato, almond milk mixture, olive oil, sage, and maple syrup. Stir until smooth.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden and a toothpick inserted comes out clean.

Sweet Potato and Sage Vegan Cornbread is a flavorful, comforting dish that brings the essence of fall to your table. The creamy sweetness of the sweet potatoes pairs perfectly with the earthy sage, making this cornbread a standout side for any savory dish. It’s an ideal addition to a hearty soup or roasted vegetable meal on a cozy Sunday.

Zucchini Herb Vegan Cornbread

Zucchini Herb Vegan Cornbread is a fresh, savory recipe that incorporates garden-fresh zucchini and a blend of herbs for a light, flavorful twist on the classic. This cornbread is a perfect way to use up extra zucchini during the summer and is a great addition to any light meal or picnic.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking pan or muffin tin.
2. In a small bowl, combine almond milk and apple cider vinegar, letting it sit for 5 minutes.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
4. Squeeze any excess moisture out of the grated zucchini. Add the zucchini, almond milk mixture, olive oil, and herbs to the dry ingredients. Stir until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean.

Zucchini Herb Vegan Cornbread is a light, savory option that brings a burst of freshness to your Sunday spread. The tender zucchini and fragrant herbs add a delightful flavor that complements a variety of dishes. Serve it alongside grilled vegetables, salads, or as a light snack, and enjoy the fresh, earthy flavors of this unique cornbread.

Note: More recipes are coming soon!