Skip to main content

Vegan Sourdough Cornbread

Another recipe that I've been wanting to make vegan is my sourdough cornbread. It's one of my go-to recipes for leftover sourdough starter but my original Sourdough Cornbread recipe required an egg. I found a vegan recipe from Nora Cooks and it turned out really great. I've modified it to add in my sourdough starter. Now I think I like this version better than my original. It's sweeter and moister which is exactly what you want with a great tasting cornbread. I've also added a version that doesn't require a sourdough starter in case you don't have one on hand.

Ingredients with starter

  • 1/2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup milk substitute (I use unsweetened almond milk)
  • 1/4 cup canola oil
  • 170g sourdough starter
Ingredients without starter
  • 1 1/2 cups all purpose flour - 200
  • 1 cup yellow cornmeal - 160
  • 1/2 cup sugar - 110
  • 3/4 tsp salt
  • 1.5 tsp baking powder
  • 1 1/2 cups milk substitute (I use unsweetened almond milk)
  • 2 tsp apple cider vinegar
  • 1/4 cup canola oil
  • 1 egg
  • Preheat oven to 400 degrees.
  • Mix dry ingredients then add milk, oil, and sourdough starter. Stir until combined but without overmixing.
  • Grease 9 inch circle cake or square brownie pan and pour batter inside. 
  • Bake for 25-30 minutes until the edges and top start to turn slightly brown.
  • Let cool for 5-10 minutes then turn out onto a plate and enjoy.
More Inspiration