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
- 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.
- For oil-free - replace the canola oil with applesauce.
- 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.
- 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.
- Adapted from allrecipes.
Has anyone thrown this in a bread machine?
I’ve made this recipe a few times. It’s a tad dry but if you add a little more oil it’s perfect
Hi Sarah. I’m glad you are enjoying the recipe! Thanks for your great review!
I made this for Thanksgiving and it was delicious! Taste exactly like the boxed cornbread but much better !
Hi Shanese. Thanks for your great review! I’m glad you enjoyed the cornbread!
Delicious my go to recipe for cornbread
Thanks for your great review! Glad you love the cornbread!
Mine came out grainy. Can’t figure out what I did wrong outside of only having a larger dish. I baked it for less time and it was golden brown and toothpick dry. It’s medium grind. Is that the issue? It tastes great! Will try again with finer ground meal. The flavor is wonderful!
I have found that if cornbread comes out grainy it’s always due to the brand of cornmeal that you used. Yes if you use a medium grind that’s why it taste a bit grainy the cornmeal I usually use is fine. Sometimes I use medium or course and that’s okay too has a bit of a different texture.
This is really good cornbread! Made it today for Thanksgiving and can’t wait to serve it tomorrow. The taste is amazing!!
I’m so glad you love the cornbread, Vivian! Thanks for sharing your wonderful review and feedback! Happy Thanksgiving!
I have used many of your recipes and love them! I am looking forward to trying this recipe, but wonder if brown sugar can be used with the white sugar, and if so, in what proportion?
Happy Thanksgiving!
Hi Margaret. I am thrilled that you are loving my recipes! I appreciate you using them! Yes, brown sugar can be used along with the white sugar. I have never tried it, however, others have and commented it turned out great! Divide the total amount of sugar in half, using half white and half brown. Enjoy! Happy Thanksgiving!
These are super easy to make and come out perfect every time! I substituted almond milk for oat milk. Perfect for my food allergy kiddo and the whole family. Thanks for another amazing vegan recipe!
Hi Ashley. It is totally ok to substitute for another plant based milk, as you discovered! I’m so glad you all loved the cornbread! Thanks for your awesome review and feedback! Happy cooking!
I was initially skeptical when I tried this recipe last night. However, my cornbread turned out to be absolutely delicious and incredibly easy to make! The simplicity of using just one bowl made the cleanup a breeze, and the cornbread itself was moist, flavorful, and had the perfect texture. Nora’s recipes never disappoint, and this one is no exception. I wouldn’t say it’s the best vegan cornbread I have ever had, it is the best cornbread I’ve ever had and I made it from scratch!
Highly recommend giving it a try!
Hi Frances. What wonderful and encouraging feedback! Thank you! I’m thrilled you love the cornbread! I appreciate you using my recipes. Wishing you lots of happy cooking!