Sundried Tomato & Chive Vegan Cornbread

Melanie Lorick
by Melanie Lorick
15 pieces
45 min

Sorry, Grandma. Your cornbread was amazing, but this vegan version really

"takes the cake." Packed full of fresh flavor, this vegan version is made with vegan butter along with plant-based buttermilk and aquafaba eggs. The best part? Those of us who are used to the traditional buttery texture of delicious cornbread won't be able to tell the difference between this vegan delight and the old-fashioned versions that hold a special place in our hearts. Thanks to the help of vegan butter melted in a hot cast iron skillet, this cornbread also boasts a crispy, delicious crust that compliments a moist, tender, flavorful crumb.

Besides the delicious buttery, chive, and sundried tomato flavor, I love the fact this cornbread isn't too crumbly. If you've ever made cornbread, have you ever experienced that delicious taste, but disappointing "fall apart before it reaches your mouth" texture? There are a few techniques to help prevent this from happening:

  • Add the wet ingredients to the cornmeal while you prepare the dry ingredients, allowing it to soak and soften a bit. Cornmeal absorbs water more slowly, so this gives it time to become a little more robust.
  • Add a bit of olive oil to help the fat keep the cornbread together. This is an optional step, and I would consider making the cornbread without the olive oil first, to determine if it is something you really need.
  • Use a little more flour than cornmeal.

In case you aren't vegan, but want to try this recipe with different ingredients, I've listed acceptable substitutions below the recipe.

Foodtalk friends are getting a sneak peak before this goes live on the blog, so be sure to give this a try and let me know what you think! I promise your house will be begging for more, so you might want to make an extra batch. :)

Check out more healthy recipes at: and until next time, cheers to your hearth, health, and happiness!

Sundried Tomato & Chive Vegan Cornbread
Recipe details
  • 15  pieces
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2 cups plant-based milk
  • 1 1/2 cups all-purpose flour (reserve more to adjust consistency, if needed)
  • 1 1/4 cups yellow cornmeal (I used finely-ground, organic)
  • 3/4 cup vegan butter
  • 1/3 cup sundried tomatoes in oil, drained and roughly chopped
  • 0.5 (or a few tbsp) ounces chopped fresh chives
  • 9 tbsp aquafaba
  • Juice of one large lemon
  • 1 tbsp organic cane sugar
  • 1 tbsp extra virgin olive oil (optional)
  • 3 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
Vegan Buttermilk
Mix lemon juice and plant-based milk of your choice (I prefer unsweetened vanilla varieties) and set aside while you prepare the rest of your ingredients. The milk should appear to "curdle."
Vegan Cornbread
Preheat oven to 400ºF. Place a seasoned cast-iron skillet in the oven to warm while you prepare the remaining ingredients.
In a medium bowl, mix cornmeal, plant-based buttermilk, sugar, and extra virgin olive oil, if using. Gently stir to combine, until no large cornmeal pockets remain.
Melt the vegan butter, reserving about a tablespoon of butter for later.
In a separate bowl, whisk dry ingredients (all-purpose flour, baking soda, baking powder, and salt) together. Slowly stir into the wet cornmeal mixture, until no large clumps of flour are visible. Pour in the melted vegan butter and stir until just combined.
Whip the aquafaba using a stand or hand mixer until stiff peaks form, after a few minutes of whipping.
Fold the whipped aquafaba, or "aquafaba eggs" into the batter, treating the dough gently, so as not to overmix.
Add the chives and sundried tomatoes, stirring to evenly distribute.
Remove cast iron skillet from oven and add the reserved tablespoon of butter to melt (it will sizzle!) and cover the bottom of the skillet.
Pour batter into a 9 - 12" cast iron skillet and bake for about 30 minutes, or until the cornbread is a light, golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in the skillet for about 20 minutes and serve to enjoy warm!
  • Acceptable substitutions (this will no longer be a vegan recipe):
  • Regular buttermilk in place of plant-based buttermilk
  • 3 whole eggs in place of aquafaba eggs
  • Regular unsalted butter in place of vegan butter
  • Sugar substitute of your choosing, just note that you should aim for a product that has similar properties to granulated sugar (attracts moisture and binds).
  • Optional:
  • Extra virgin olive oil will make the crumb a little more dense, but helps the cornbread maintain its structure. This is an optional step.
  • Add herbs and seasonings of your choosing!