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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904 Comments on “The Best Vegan Cornbread”
So delicious and moist! I didn’t have milk so I used water with a tablespoon of melted butter, and I used coconut oil instead of canola oil and it came out fantastic. My only complaint is that it was way too crumbly. Would adding ground flaxseed or ground chia seed help with that?
Hi Erica, I have never had a problem with it crumbling, so I’m not sure what happened there except it could have been using water instead of milk and coconut oil. I’d try it again exactly as written and see if it’s better. I’ve never added a flax egg or anything else because it’s just not necessary, but I guess you could try it. Thanks!
Hi! Thanks for sharing this great cornbread recipe. I tried this last weekend for my guests & they loved it.
Thank you! I’m glad you loved the cornbread! I appreciate you taking your time to share your great review!
I used a gluten free flour blend and I added 2 tablespoons of ground flax seed to help make it less crumbly. I also added 1 cup of frozen corn. It was delicious but in the future I would only add 1/2 cup of sugar instead. Thanks for the recipe.
Nora , can I substitute granulated sugar for organic sugar cane or raw sugar ? Love your recipes , L ucy
I have never tried it myself, however, others have commented they used raw sugar and it turned out great! Hope this helps!
Will the recipe still work without sugar in it or will i need to adjust something?
Omitting the sugar may affect the overall texture of the cornbread, however, you could leave it out. You could also reduce the sugar to your taste. I hope this helps!
This was so easy and so yummy! Next time I will lower the sugar a bit, but it was delicious as is! I made a double batch and fixed up five varieties: plain, corn, corn and bell pepper, roasted corn and green chili, and roasted corn, green chili and cheese. The whole family loved them!
Delicious and easy…my 2 favorite things. Thank you for all your delicious recipes! They make my life so much easier! Baked mine in a cast iron skillet..
perfection!
Cornbread is so good baked in a cast iron skillet! Thanks so much for strain your review and comments! I’m so glad you found the cornbread delicious and easy!
This was delicious and extremely moist! Will definitely be making this again:)
I’m glad you liked the cornbread! Thanks for sharing!
The flavor!!!!! Wow!
I SURELY have missed cornbread.
NO BUTTER NEEDED.
They were so delicious. Moist, such delicious flavor!!!
For the cornmeal, I used Bob’s Redmill – Medium Grind cornmeal. I used for oil, what I have, Extra Virgin Olive oil, for the milk, I have Coconut milk. It TASTED AMAZING!!!!!
Not sure why, it was more crumbly than I would have liked it.
Would you know how to adjust for the crumbliness????????
Thank you so much for such as delicious recipe!!!!! 😘
Could you replace the milk with water? Sometimes I don’t have milk in my fridge but I always like making this for meals.
I haven’t tried it but I bet it would turn out just fine. Thanks!
HI! I love this cornbread recipe and make it all the time. I’d like to make it for an upcoming event, ahead of time. Do you think it would be compromised by freezing it after baking? Thanks
No, it freezes well, I do it fairly often. Thanks!
Thank you so much for the inspiration. Unfortunately, almond milk is not a favorite in my home. So I instead have used a mixture of coconut milk and water. I also add just a pinch more salt. But each time I make vegan cornbread for my family, I am very grateful that I came upon your recipe. It’s sweet and decadent, almost like cake, and oh so delicious.
Thank you, so glad you enjoy it.
Getting ready to make this cornbread!
Super excited! Your recipes are great! Easy to follow!
Thank you for figuring it all out for Vegans ( and everyone else $
Thanks for your great review and kind words! I’m glad you are loving my recipes and find them easy! That’s my goal – easy and delicious! Happy cooking, Pamela!