The Best Vegan Cornbread
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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.
Video
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.
Nutrition
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1,088 Comments on “The Best Vegan Cornbread”
I have family members who won’t eat any other cornbread. It’s the best cornbread. Non-vegans can’t tell that there’s no eggs nor milk.
Thank you, Karen, for your wonderful feedback! I’m so glad your family is loving the cornbread!
Tried it and added more sugar cause I like sweet cornbread I think I needed to add more oil as my cornbread fell apart just crumbed. But will for sure keep using this one good flavor
It sounds like the added sugar caused the cornbread to crumble. A little more oil or milk should help hold it together next time!
My family and I love this recipe, we all have dairy,egg ect food allergies and finding the right recipe that tastes good as well is hard to find. Even our extended family who scoffs at most vegan food, love this. Thank you!
You are welcome, Sierra! I’m so glad you family is able to enjoy the cornbread! Thank you for your wonderful feedback and review!
Could you use soy milk? I’ve got someone with almond allergies.
Yes, you can use soy milk!
Any way you could adapt this recipe for instant pot? Thanks!
I haven’t tried making it in the Instant Pot, so I’m not sure it will work. Sorry!
I made soup and decided to make some cornbread. This way the first recipe to pop up on google and I had all the ingredients for it. I used organic cornmeal and followed the rest of the recipe. I am so glad I decided to go with this recipe so delicious and very moist ! I plan to share this cornbread with my family !!!! After sharing this, my family will not joke about my cornbread anymore lol. Thank you!!!
This is so great to hear! Thanks for using my recipe and for leaving such a wonderful review!
This the second time trying this recipe n it still comes out dry, am I supposed to grease the pan
I’m so glad you are offering oil and nut free options and suggestions. This is such a huge issue with the variety of health issues in my little family, now we can often eat together! Greatly appreciated!
These turned out really well. All my baking dishes were being used for other things when I made them so I used my muffin tins. I think next time I’d add a can of creamed corn for extra moisture but otherwise awesome.
Thanks for sharing your feedback!
Tried the cornbread, it was good but breaks apart easily .
Another gold recipe. I tried 1 other cornbread recipe before this, I should always just start with Nora’s stuff. Made exactly as described baked for 27 minutes and wallah, delivious! Thanks for another winner 👍
Hi Marina. I’m so glad you loved the cornbread! Thank you for your wonderful feedback and review!
I made this with the applesauce substitution for the oil and reduced the sugar as suggested in a few other comments. Delicious!! This will be my go to recipe for vegan cornbread. Thank you!
So glad you loved the cornbread, Debbie! Thank you for leaving such a wonderful review!
Loved it. Used 1/3 C sugar as suggested as well. Family loved cornbread as a side as well as topped w/a burger casserole type topping I tried as well.
Hi Carol. The casserole topping sounds so good! Thank you for sharing your great feedback and ideas! I’m glad your family love the cornbread!
Really excellent recipe. I agree, I used 1/3 C sugar as well. Family especially enjoyed the cornbread w/a ground beef recipe I found and put it on top and to the side!