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Home » Vegan Side Dish Recipes » The Best Vegan Cornbread

The Best Vegan Cornbread

March 18, 2018 by Nora 138 Comments

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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!

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

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.
4.98 from 46 votes
PRINT PIN RATE
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 12 servings
Author: Nora Taylor

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
US Customary - Metric

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.

Recipe 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 INFORMATION

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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!



Previous Post: « Red Thai Curry Vegetables
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Reader Interactions

Comments

  1. Paul

    December 02, 2019 at 5:36 pm

    5 stars
    Hi Nora, cornbread is not really a thing in Australia, but I’ve always been fascinated with the idea. I’ve not long gone vegan, (best choice ever!) but have been cooking much more since then. I didn’t think someone like me, (big burly bloke who looks like Shrek), could ever make something as beautiful as this!

    So a very big thank you, currently cooking chili to go with it.

    Reply
    • Nora

      December 03, 2019 at 7:08 am

      You’re so welcome! Thanks for the wonderful comment! 🙂

      Reply
  2. Cass

    December 01, 2019 at 2:15 pm

    5 stars
    Very yummy and easy to make, thank you! I used a cupcake tray and the batter stuck to the cupcake cups. Any tips to prevent this?

    Reply
    • Nora

      December 01, 2019 at 2:17 pm

      I’m glad you enjoyed the cornbread! Do you mean you used paper liners and the cornbread stuck to that? If so, spray the insides of the liners with oil beforehand, that will help. It’s a good trick for muffins and cupcakes, too.

      Reply
  3. Marty

    November 29, 2019 at 5:38 am

    5 stars
    Made it with raw sugar and avocado oil instead and it turned out great! I wonder if it would work with oat flour. I’ll try that next time. Love it!

    Reply
    • Nora

      November 29, 2019 at 7:34 am

      So glad you liked it!

      Reply
  4. Janice Skiles

    November 27, 2019 at 5:29 pm

    Hello there…

    Have you ever substituted Pam’s gluten free flour (one to one ratio store bought) into this recipe ?

    Reply
    • Nora

      November 28, 2019 at 6:58 am

      I haven’t tried it, but it will probably work!

      Reply
  5. Carene Battaglia

    November 27, 2019 at 5:19 am

    5 stars
    It was moist and delicious as promised! I used cocunut sugar and cut it in half and it was still plenty sweet. I will definitely make it again!

    Reply
    • Nora

      November 27, 2019 at 7:54 am

      Good I’m so glad you liked the cornbread. Thank you!

      Reply
  6. Tina

    November 26, 2019 at 4:17 am

    5 stars
    This recipe was perfect! I love it. I decided to add some cooked corn and it was de-lish. I plan to make this again but with some charred corn and charred jalapeno to create a vegan cornbread dressing. Thank you so much, I loved it!!!

    Reply
    • Nora

      November 26, 2019 at 7:01 am

      You’re welcome! Great additions! 🙂

      Reply
  7. Marcie

    November 22, 2019 at 8:11 pm

    This cornbread was delicious! Thank you for this easy recipe. If I wanted to add blueberries, would I need to do anything different or just toss them in?

    Reply
    • Nora

      November 23, 2019 at 8:42 am

      Nope just toss them in! Thank you!

      Reply
  8. Stephanie

    November 22, 2019 at 4:09 pm

    5 stars
    This recipe is THE BEST. No exaggerating. I have searched for so long and this is the ONE. Thank you, thank you for sharing, and making my family’s bellies incredibly happy tonightl. 😘 Love your Instagram and website. You’ve won is over. We will definitely be following you. 😀

    Reply
    • Nora

      November 22, 2019 at 6:34 pm

      Thank you so much, I’m glad you love the cornbread so much! I make it ALL THE TIME. 🙂

      Reply
  9. Julia

    November 20, 2019 at 10:24 am

    5 stars
    Delicious! I used water instead of almond milk, coconut oil, and brown sugar because I was out of white! Great!

    Reply
    • Nora

      November 21, 2019 at 7:07 am

      I’m so glad it came out great!

      Reply
  10. Maureen

    November 17, 2019 at 4:27 pm

    This cornbread is moist and tastes FANTASTIC! Mine, though, came out very, very crumbly. Any thoughts or suggestions?

    Reply
    • Nora

      November 18, 2019 at 9:54 am

      Did you make any substitutions? It’s a bit crumbly when made without oil, but I’m not sure why else it would come out so crumbly, mine always holds together very well so you can pick up a piece no problem.

      Reply
  11. Davia Taylor

    November 16, 2019 at 4:16 am

    5 stars
    Tested two corn bread recipes for thanksgiving, one sweet (this one) and one savory (from another blog) and this recipe was not only easier, it was also DRASTICALLY better. I’m bringing this one to a Friendsgiving tonight and going to make another one for thanksgiving in a few weeks! Thanks for the great recipe, I’m so excited to have cornbread after years of having no vegan options.

    Reply
    • Nora

      November 16, 2019 at 9:32 am

      You’re welcome! I’m so glad you like it, and I hope you have a wonderful holiday!

      Reply
  12. Sam W

    November 13, 2019 at 5:57 pm

    5 stars
    Hi Nora- just started following your site and boy, am I enjoying your recipes! I’ve made this cornbread recipe a few times now and it is tasty! I use rice milk instead of almond milk and havent seen any difference. Have played with replacing some of the white flour with brown rice flour and liked the texture, but the recipe as it stands is great. Thank you!

    Reply
    • Nora

      November 14, 2019 at 9:13 am

      You’re welcome! Welcome to the site, and I hope you find more recipes you love. 🙂

      Reply
  13. Megan

    November 12, 2019 at 4:29 pm

    I made these into muffins tonight and added chili pepper sauce and corn into the batter. So delicious! I also greased the muffin tin instead of using baking paper and it gave a lovely crispy edge to the muffins- I highly recommend trying it!

    Reply
    • Nora

      November 12, 2019 at 5:05 pm

      Sounds yummy!

      Reply
  14. Elisia

    November 11, 2019 at 6:15 pm

    5 stars
    I have made this cornbread several times. It is beyond good! We have a mixed family of vegan and non-vegan. This is a cornbread that everyone loves. I will be using it in my thanksgiving stuffing this year.

    Reply
    • Nora

      November 12, 2019 at 11:35 am

      I love it when a vegan recipe is loved by everyone! Thanks for sharing. 🙂

      Reply
  15. Katherine

    November 11, 2019 at 9:06 am

    Do you think it will be okay to use soy milk instead of almond milk?

    Reply
    • Nora

      November 11, 2019 at 1:44 pm

      Yes, I use them interchangeably.

      Reply
  16. Mandee Seeley

    November 09, 2019 at 11:16 am

    Sounds delicious! Can you replace the oil with coconut oil or another type?

    Reply
    • Nora

      November 09, 2019 at 12:57 pm

      Yes, coconut oil or another oil is fine, I’ve even used olive oil with good results. Thanks!

      Reply
      • Mandee Seeley

        November 10, 2019 at 3:56 pm

        How about not using sugar?

        Reply
        • Nora

          November 11, 2019 at 1:56 pm

          I think it will be fine with not sugar, just not sweet at all obviously.

          Reply
  17. Shellie

    November 09, 2019 at 5:33 am

    5 stars
    I made this for a group of college kids on a retreat. I doubled the recipe and it worked perfectly. They LOVED it! Thank you for this recipe!!

    Reply
    • Nora

      November 09, 2019 at 4:35 pm

      You’re welcome! I’m so glad everyone loved it!

      Reply
  18. Danielie williams

    November 07, 2019 at 5:31 pm

    5 stars
    Just made this and this is delicious! It’s the best. It’s like Jiffy without the animal fat. Good job. And thanks.

    Reply
    • Nora

      November 08, 2019 at 7:57 am

      You’re welcome, and thanks! 🙂 Glad you like it.

      Reply
    • Carrie

      November 20, 2019 at 11:00 am

      Thanks for your comment! I’ve been looking for a Jiffy-like cornbread recipe that is vegan. I’ll be trying this for a BYO chili and fixin’s event I’m going to.

      Reply
  19. Nicole D.J.Kuhlmann

    November 07, 2019 at 2:58 am

    5 stars
    I have made this recipe several times and this is our ultimate favorite! I have tried numerous others in between and always regret doing that…no more!..this really is “The best”! Thank you Nora.💗

    Reply
    • Nora

      November 07, 2019 at 8:47 am

      You’re so welcome. I’m so glad you like this recipe is a winner for you!

      Reply
  20. Jessica

    November 04, 2019 at 8:19 am

    I made your recipe today and my cornbread tastes really nice. Thank you for sharing.

    Reply
    • Julia

      November 06, 2019 at 6:58 pm

      5 stars
      !!! Soooo good!!! Super quick and perfect chewiness 😀 I subbed unsweetened applesauce for all the oil and used Splenda equivalent for a bit less than 2/3c sugar. Still super sweet and amazingly delicious with a perfect crust!! I recently made cornbread from a NYT recipe and was disappointed with the dryness. My bf and I are hooked on your banana bread, and your pumpkin bread again knocked it out of the park – adding cornbread to the list!!

      Reply
      • Nora

        November 07, 2019 at 8:48 am

        I’m so glad you like the cornbread as well as the banana and pumpkin bread! It makes me happy when recipes work out well for people. 🙂

        Reply
  21. Cloye J Woods

    November 03, 2019 at 1:47 pm

    I’m not a cook by any stretch of imagination, but I made the best vegan cornbread following this recipe. Thanks for making my night (and my chili beans).

    Reply
  22. Parie

    October 31, 2019 at 3:10 pm

    5 stars
    This cornbread was so good and sweet (which I like) it almost tasted like cake. I subbed applesauce for some of the oil, and it didn’t seem to make a difference. It had the perfect texture and taste. Thanks!

    Reply
    • Nora

      November 02, 2019 at 7:12 am

      I’m so glad you enjoyed the sweet cornbread! Thank you.

      Reply
    • Nora W

      November 17, 2019 at 5:24 pm

      5 stars
      Perfect recipe. Easy to make. I made it as is and I also made a batch in which I added jalapenos, vegan mozzarella, and corn. It was delicious.

      Reply
      • Nora

        November 18, 2019 at 7:31 am

        The special batch sounds delicious!

        Reply
  23. Laurie

    October 30, 2019 at 6:52 am

    This cornbread was amazing! I was surprised by how moist and light it was. Tip: I added about 3/4 cup sweet corn kernels and it was great. Drizzle with honey to make it super delish.

    Reply
    • Nora

      October 30, 2019 at 7:30 am

      Sounds great, so glad you enjoyed it!

      Reply
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