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! 🙂
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.
- 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
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Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
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In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
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Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
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Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- 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.
May I ask if you have tried to freeze it? We are plannning ahead for two vegan visitors.
I haven’t tried to freeze this cornbread, but I have frozen cornbread in the past and it’s worked just fine. Just let it cool completely first, then wrap it really well with either plastic wrap or aluminum foil, and stick it in a freezer bag.
Would soy or oat milk be suitable in this?
Yes any kind of non-dairy milk will work just fine (soy, oat, almond, hemp, cashew).
Ok Nora this cornbread was heavenly, I used canned coconut milk for my milk alternative and I used 1/2 cup sugar instead!!!! Yummy in my tummy!!! And first time making cornbread these directions and ingredients were bang on!! Very easy to make and took no time at all! ??
Thanks Melissa! I’m SO glad you enjoyed the cornbread! Love your coconut milk addition. ?
Hi! If I leave out the sugar does it need to be replaced with a different ingredient? I don’t much care for “Yankee cornbread”
Thank you.
You could just leave it out, you don’t need to replace it with anything. Should be fine, just not sweet of course! Hope you enjoy it.
I made this with soy milk, no sugar, and aquafaba. It has a great texture and satisfied my craving for cornbread. Thank you for sharing your recipe.
Glad you enjoyed the cornbread!
Is the aquafaba to replace the oil, or part of the milk? What is the amount? I have aquafaba that I would love to use up. And I’d love to have cornbread today!
Omg this cornbread goes sooooo hard. I’ve been vegan for a year and enjoy any kind of beans with brown rice and THIS takes it to the next level.
That’s awesome! Sounds good, I’m glad you enjoyed the cornbread.
My husband said this was the best cornbread he has ever eaten! It was very moist and the right amount of sweetness. I usually make the Betty Crocker version with eggs and butter, but I will use this recipe from now on. Thanks very much for such great recipes!
I’m so happy you enjoyed the cornbread so much! It really is the best!
What is the differne between this receipe and a vegan receipe? It uses regular flour, sugar and cornmeal. Is the differnce in the milk? is that what makes it vegan?
Usually cornbread has milk, eggs and sometimes even butter. Vegan means it doesn’t use any animal products. Flour, sugar and cornmeal are all vegan.
What can be used instead of canola or vegetable oil?
Applesauce is a good substitution for oil in the cornbread.
i added a little bit of cinnamon and nutmeg and vanilla, used a little less brown sugar and 1/2 the amount of regular flour substituted with almond flour and ground flax mixed with water for extra binder. its not out of the oven yet but its looking pretty darn good!
We made your cornbread to accompany the chili we served on Christmas and it was the hit of the night! Everyone went back for seconds & the piece I was able to save for lunch the next day was just as tasty! Moist, flavorful and not at all gritty This is absolutely the BEST cornbread! Thank you so much
I’m so glad everyone loved the cornbread! I agree, this is the best cornbread ever. 🙂 Thank you!
My wife made it for New Year’s Day to accompany a blackeye pea stew and it was fantastic! She used applesauce in place of the oil, and spelt flour. It will be a regular for sure. Thanks for sharing your recipe.
Could you make this recipe into muffins as well?
Yes, you can. They will take less time to cook, more like 15 minutes.
Best and easiest cornbread I’ve ever made! I substituted olive oil because that’s what I had on hand and they came out PERFECT!! I cooked for 22 minutes on the dot because I knew from experience that my oven usually requires a few extra minutes. Again, perfection! Thank you so much for helping me to add this recipe to my arsenal of delicious vegan goodies. 🙂