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
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.
Nicolas
We started a whole food/plant based diet recently, and I was looking for a vegan cornbread recipe to accompany a bean chili I was making. This recipe was PERFECT.
In order to stay as whole grain as possible, I modified the 1.25 cup of white flour to 1 cup whole wheat flour and .25 cup white flour (for lightness). I also reduced the sugar amount in half from 2/3 cup to 1/3 a cup.
Even with these modifications, the recipe worked beautifully, and I had a rich tasting cornbread that baked beautifully. Next time I will try adding some fresh corn kernels and diced jalapenos.
Thank you so much for all the time and effort you put into this website and its recipes.
Nora
You’re welcome! Glad it was good!
Melissa
Very yummy! I did make a technical glitch though. I’d mistakenly put water in where I should of put the nut milk. To compinsate, I threw in 1/2 cup coconut yoghurt for the creaminess. Wow! Superb.
Nora
Glad it worked out!
Gaby Guyman
Just wanted to thank you for putting together such a simple recipe for vegan cornbread! My fiancé has never liked cornbread but I made your version and he was hooked! Today Im going to try a variation by adding green chiles.
Thanks again, Nora!
Nora
I’m so glad you like the cornbread! Your version sounds delicious with the green chiles.
Yolanda Giddens
This is absolutely delicious!! My family loves it!! Can hardly wait to try more of your recipes 🙂
Nora
Glad you all love it!
Surinda
Delicious, thank you!
Are they suitable for freezing? Or how long will they keep fresh?
Nora
Yes, the cornbread freezes very well. It will only keep for a few days at room temperature.
Kathy
I just made this tonight for dinner and it came out just as moist as promised, and it was a hit! I didn’t have almond milk for canola oil so I substituted them for oat milk and olive oil and it still worked out! I’m going to try this with gluten free flour next. New fan and new follower. 🙂
Nora
Thank you! I’m so glad you enjoyed it!
Deb
VERY easy and delicious. I chopped up about a quarter cup of pickled jalepeno slices (like you’d put on nachos) and added it. The moisture required a couple more minutes of cooking, but really yummy. You could probably use fresh jalepenos if you wanted more heat. I’ve started mixing the dry ingredients to this recipe when I prep in the morning. It’s super easy to add the liquids as you are fixing dinner.
Nora
So glad it was delicious!
Jim
Thank-you for this wonderful recipe. My wife and three-year-old daughter loved it. I substituted some brown rice syrup for the sugar and therefore used a little less milk (actually soy milk instead of almond milk) and this recipe was fogiving enough to tolerated these adaptations without sacrificing consistency or taste.
Nora
So glad you enjoyed it!