Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!

Cut up squares of vegan cornbread

Every time we have chili, I have to make some cornbread to go along with it. The whole family loves it, and it makes a pot of chili go a lot further! My kids have recently decided that they love chili, and demand it often. I’ve tried several vegan cornbread recipes out there, and haven’t been perfectly happy until this one!

Now, I know people like to get all picky about their cornbread. So let me tell you what this one is all about.

It’s quite sweet, but not overly so. If you don’t like sweet cornbread, you may want to look elsewhere, or just lower the amount of sugar called for. It’s not a savory cornbread though, that’s not what I’m used to, and it’s not my preference!

It’s very moist, with the perfect amount of cornbread texture. I’ve made some cornbreads that have too much “grit” in them. I don’t like that. This one is just perfect in texture, in my opinion. Not totally cake like, but not super gritty either.

It’s made with just one bowl! This is a super easy recipe: dump, mix & bake! Perfect every time.

vegan cornbread in a glass pan on a wood cutting board

Serve cornbread with this Sweet Potato Black Bean Chili , Instant Pot Baked Beans, or Ultimate Vegan Chili for optimal results! 🙂

Sweet Potato Black Bean Chili- A delicious and easy vegan chili full of nutrients and flavor.

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Cut up squares of vegan cornbread
4.96 stars (545 ratings)

The Best Vegan Cornbread

This is it. The BEST Vegan Cornbread. Just like mom used to make, but vegan! Soft, tender and sweet with just the right amount of cornbread texture.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 12 servings


  • 1 1/4 cups all purpose flour
  • 1 cup yellow corn meal
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 cup unsweetened almond milk
  • 1/3 cup canola oil


  • Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.



  1. Whole grain or gluten free - You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. A quality gluten free flour mix works as well.
  2. For oil-free - replace the canola oil with applesauce.
  3. Make cornbread muffins - Preheat the oven to 350 degrees F. Spray a muffin pan with oil (or use liners) and fill 3/4 of the way full. Bake for 18-20 minutes.
  4. Less sweet - This a sweet cornbread, but feel free to make it less sweet if you want. You can cut the sugar in half, or even use just a few tablespoons of sugar for a barely sweet cornbread.
  5. Adapted from allrecipes.


Serving: 1serving | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Calcium: 77mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. The best cornbread ever! I used 1/3 cup of agave syrup instead of sugar! Absolutely delicious! Thank you!

    1. You bet, Vanessa! I’m super glad you love the cornbread! Thanks for your fabulous review!

    1. I’m sure you could, but I would not use the full amount, it will add too much liquid and throw off the recipe.

  2. Made with gluten free flour and feash homemade soy milk. Covered the bottom of the pan with leftover squash and put the batter on top. It was quick and easy, not much to clean up after and everyone enjoyed it.

    1. That sounds like a delicious idea! I’m glad you loved the cornbread! Thanks for sharing your wonderful feedback and review!

  3. Awesome recipe, thank you!! I just made these for my adult daughter who has just been put on a very restricted diet for allergies. I made the following adaptations to meet her dietary restrictions, and they turned out GREAT! These were also GF, nut free, and low sugar. I subbed: Bobs Red Mill GF flour (light blue bag kind) instead of all purpose flour, Bob’s Red Mill coarse organic corn meal (next time would use a regular grind corn meal), olive oil instead of vegetable oil, whole fat canned coconut milk instead of almond milk, plus I cut the sugar by half, to 1/3 cup and used a Krisda sugar blend with only 25% regular sugar. Super crumbly when hot, so I baked in baking cups and then let cool most of the way on a rack before serving. My daughter was was SO delighted!

    1. It is. If you can taste it, get new baking powder. Yours could be old or just a bad batch. It happens to me sometimes and I have to throw the baking powder out.

    1. I love your feedback, Tina! I’m so glad you enjoyed the cornbread! Thanks for sharing your fun and wonderful review!

  4. Would I be able to add actual corn to this recipe? I love cornbread, I grew up southern so it’s more of a dessert, my family eats it with syrup. Baking isn’t really my specialty but I’m not going to give up cornbread so easily.

    1. This is a sweet cornbread and I think you’ll love it! Yes, you can add actual corn to this recipe if you want.

  5. I just made these as corn muffins and put a drop of cherry jam in the center. OMG. They’re heavenly. The texture and taste is great! Nora does it again!!!

    1. Oh wow! That sounds amazing! YOU did it! Thanks for sharing your awesome idea and review!

  6. This was seriously amazing and so easy! I did it in my cast iron, used soy milk and added a cup of frozen corn. This will be my new go to recipe, thank you. <3

    1. Thanks Nadine! Glad you are enjoying this recipe. Yes, you can make them as muffins. I’d actually bake at 350 degrees F for 18-20 minutes. Fill 3/4 of the way full in a muffin pan. Spray with oil or use liners as well.

  7. The other reviews do not lie, this is a really excellent cornbread, vegan or otherwise. the only ingredient change I had to make was sub coconut milk (from a can) for almond milk, since all the other milk I get is sweetened. The result was definitely sweeter than what I usually like with chili, but it was a perfect “dessert” type cornbread for us. Perfect cornbread texture, flavor was great, keeps well in an airtight container for a couple of days.

    The second time I made it I ended up baking it in a 10 in cast iron skillet preheated in the oven and swirled with a few tsp of coconut oil before dumping in the batter, becuase I like a crunchier crust, and it worked perfectly.

    If I’m making it for a savory side, I’ll probably keep the coconut milk (since I always have some handy), but cut back on the sugar a bit.

  8. She’s lying. This isn’t the best vegan corn bread, this is the best corn bread OVERALL!!! I have never had a vegan or non vegan corn bread stand up to how good this is. My family now begs me to bring it whenever we have a gathering and most of my family aren’t just omnivores but straight up carnists yet they LOVE this corn bread lol. Nora’s blog has the most reliable recipes so when I make something I know it’s gonna turn out good. I love that she actually makes stuff that tastes just like the non vegan versions a lot of us grew up with. Unlike a lot of vegan recipe blogs where the recipes are over restrictive, “healthified” versions that no matter how much they claim tastes authentic, we all know it doesn’t lol. Don’t get me wrong I can totally get down with some alternative healthy desserts most of the time but sometimes I just want some classic comfort food like this corn bread☺️ if you are thinking about making these, do yourself a favor do it, this is the easiest corn bread I’ve ever made and by far the best tasting!

    1. Haha thank you so much Abby! It’s also been my experience that every kind of person loves this cornbread recipe! Thanks for loving my recipes; it means the world to me.

  9. Used 1 cup einkorn flour and 1/4 cup regular flour and it came out good. Used less sugar and added cinnamon and nutmeg. A little crumbly but I didn’t let it cool long enough before I got a cup of coffee and a slice!

  10. I always like this recipe, and today was the first time I tried making it in a muffin tin. I baked them at 350deg for 25min and they turned out great! I also always add frozen corn (around 3/4 to 1 cup) to the batter.

  11. The best vegan corn bread I’ve ever tried!! I used less sugar and sometimes I add more cheese, corn, chili. It is so Versatile and always a crown pleaser! Thank you xx

  12. This my favorite cornbread recipe that I’ve tried without eggs! One of my children has an egg allergy and I am very happy to have come across this recipe. I also appreciate the layout and format style of your blog.

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