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
4.95 stars (536 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

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

  1. 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.
  2. For oil-free, replace the canola oil with applesauce.
  3. Adapted from allrecipes.

Nutrition

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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Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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

  5. 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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