Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!
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.
Serve cornbread with this Sweet Potato Black Bean Chili , Instant Pot Baked Beans, or Ultimate Vegan Chili for optimal results! 🙂
The Best Vegan Cornbread
Ingredients
- 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
Instructions
- 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.
Recipe Notes
- You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. I haven't tested it with a gluten-free blend but it may work.
- For oil-free, replace the canola oil with applesauce.
- Adapted from allrecipes.
Joann DeSantis
I would like to use Soy Milk. How do you think it will taste and how much would I use? Same as Almond Milk? I have an allergy to nuts. Thank you!! 🙂
Nora
Yes, you can use the same amount of soy milk with no problem. Enjoy!
Emily
I’ve made this twice in two weeks for two omnivores, and we are all addicted!
Nora
Thanks Emily! So happy you’re enjoying the cornbread.
Nora Maxwell
Has anyone ever made this using muffin tins?
Nora
I have made them as muffins many times, actually! They only take 15-20 minutes baked in a muffin tin. Thanks!
Krista
Could coconut flour and coconut milk be used?
Nora
Coconut milk would be fine but I don’t think coconut flour would work, sorry!
Chris Lucas
I replaced about a 1/4 of the regular flour with mesquite flour and it was fine. I imagine if you replace too much of the gluten based flour it will not hold together well. You might be able to add some additional binder like flaxseed to compensate.
Sharon Hodson
This was absolutely delicious! And so easy to make.
Diane
Absolutely love this recipe! I want to double it for a large crowd. Anything I should do differently? Thinking of putting it in a 13×9 pan. Thanks!
Nora
Thanks, Diane! It may need to cook a little longer, so just watch and make sure it is cooked in the middle before taking it out of the oven. Might take an extra 10-15 minutes. Enjoy!
Brenda Butler
Yummy recipe, I added corn and used coconut oil.
Nora
Thank you! Glad you enjoyed it.
Dena
My family loved it! This one is a definite keeper. I really want to try it with the aqua faba instead of oil substitution – will this change it in any way? because we love it the way it is but no fat would be awesome!
This with chili is great hurricane prep for the next few days of no power.
Thank you so much for sharing the recipe 🙂
Nora
I’m so glad your family loved the cornbread! It works pretty well with aquafaba or applesauce in place of oil. I mean, I can tell it has no fat but it’s still quite good especially with chili. Hang in there with that hurricane, be safe!
Colleen
Lovely simple recipe! Thanks for sharing! I used gluten-free all purpose flour with no problem. I also subbed aquafaba for the oil like some others had done and instead of sugar I stirred in a 1/4C of maple syrup.
Perfect for Chili! Thanks again!
Nora
Thank you for letting me know about the gluten free all purpose flour, I’m so glad it worked, as well as the aquafaba and maple syrup! So glad you enjoyed it.
D Small
Recipe came out well for my first time making cornbread from scratch. Glad that I had all of the ingredients on hand and that the recipe was quick and easy to follow. Cook time was a little bit longer for me 30+ mins. Will definitely be using this recipe to go with soups or beans or just on it’s own or with some coffee. Thank you Nora! Will be trying some of your other recipes soon.
Nora
Glad you enjoyed the cornbread! Thank you so much.
Suzanna
Made this with soy milk, 1/2 the sugar, and topped it with chia seeds. Delicious!! Even a raving review from my VERY picky, non-vegan partner. Thank you for this recipe!
Mallory Jinks
I’ve made so many of your recipes time and time and time again keep up the good work I love these recipes 🤗❤️
Amanda
This is the best cornbread I’ve ever made! Before I went vegan I used eggs and milk and butter in my recipes and none were as good as this. I cut the sugar just a bit to more like 1/2 cup.
Served it to non-vegan company and everyone loved it!
Lauren.
Can I use maple syrup instead? I don’t have granulated sugar, how about brown sugar? I’ve made it before with coconut sugar and omg it was so good! Best cornbread I’ve had!
Nora
I think brown sugar is a better option than maple syrup, as using a liquid sweetener will affect the dry to wet ratio. So glad you have enjoyed the cornbread before, and I hope you do again!
Lauren
Okay, great! Thank you, making it now!
Arlene
Hi! I’ve tried the cornbread recipe twice and it is absolutely delicious. The first try, I only had sweetened almond milk, but it was still delicious. I should have cut the sugar portion. However, the family loved it! Today, I have unsweetened almond milk. Once done, my family went to work on it. it was absolutely delicious! Thanks for the recipe.
Courtney
I made this to go with some vegan cajun beans, and even though it is a sweet cornbread I was surprised by how well I liked it! I paired the leftovers with some vegan pinto posole and it was terrific the second day too!
ReaderE
This was an awesome recipe. Thanks!
Zoe Doss
I made this with soy milk and raw sugar and it was great. Sweet, and just gritty enough. Sometimes the simple things are best.