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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580 Comments on “The Best Vegan Cornbread”
Soooo yummy!! Loved this cornbread recipe.
I added 1/4 cup flax powder to help bind
I made this recipe for Thanksgiving and it turned out fantastic. I couldn’t believe how easy it was to make cornbread from scratch, especially vegan. You need an award for this perfectly simple recipe. Even I couldn’t mess it up! Thanks so much.
You’re welcome!
Amazing!! This was my first time making cornbread and this was a super simple but delicious recipe. I added some vegan cheddar cheese and diced jalapeño to give it some kick. (I added them in with the dry ingredients). And it turned out perfect and my family loved it. Thank you!!
You’re welcome!
Love this recipe! So simple and so delicious! I made a few adjustments to suite my taste. Instead of sugar I used almost 1/4C honey & almost 1/4C of maple syrup. I cut the almond milk by 1/4C and used grapeseed oil instead of canola and reduced it by a little (sorry not exact measurement, I don’t measure much, just kind of go by eye after all these years 😉 Baked for 20 mins and I could’ve taken out at 18 (bottom was browner than I like). Drizzled top with honey at the end and it was so scrumptious! I’ll be making this simple recipe often! Thank you!!
You’re welcome!