![vegan cornbread with rosemary and maple on a countertop](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/12/rosemary-maple-cornbread-feature.jpg?w=3840&quality=75)
Fall weather and cornbread go hand-in-hand, and this vegan recipe is sure to become your new go-to. All you need is one bowl, (yay for fewer dishes!) and ingredients you most likely already have in your pantry and fridge. With a perfect moist center and the crispiest edges, it’s the perfect vessel to lather vegan butter onto. Combining maple syrup with fragrant rosemary lends this classic recipe a punchy twist that complements its sweet and earthy flavours.
Related: Savoury Pumpkin, Feta & Sage Muffins
Love Tamara and Sarah’s vegan cornbread? Try their herby green soup next!
ingredients
directions
![ingredients for vegan cornbread with rosemary and maple on a countertop](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/12/rosemary-maple-cornbread-2.jpg?w=3840&quality=75)
Preheat the oven to 350°F.
In a large bowl, combine the flour, cornmeal, sea salt and baking powder and mix thoroughly.
![dry ingredients for vegan cornbread with rosemary and maple in a bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/12/rosemary-maple-cornbread-3.jpg?w=3840&quality=75)
Make a little well in the centre, then pour in the almond milk, olive oil and maple syrup.
Whisk the dry and wet ingredients together until a batter forms, then fold in the rosemary.
![batter for vegan cornbread with rosemary and maple in a bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/12/rosemary-maple-cornbread-4.jpg?w=3840&quality=75)
Oil a 9-inch cast iron skillet thoroughly. You can also use a brownie tin or a pie plate. Pour the batter in and top with a sprig of fresh rosemary (optional).
![batter for vegan cornbread with rosemary and maple in a cast iron skillet](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/12/rosemary-maple-cornbread-5.jpg?w=3840&quality=75)
Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy on its own or with vegan butter.
Store on the counter for 1-2 days and toast before eating. You can also store it in the fridge for up to a week and in the freezer for 2-3 months.