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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1,131 Comments on “The Best Vegan Cornbread”
This is a great recipe. I’m absolutely pleased with it.
Hi Gene. Thank you for sharing your great feedback. I’m glad you love the cornbread!
So unbelievably delicious!! My son begs me to make this all the time. Do you think it would be OK to add some thawed frozen corn? What about replacing some of the flour with cornmeal to give it a bit more of a gritty texture? Would that work?
Hi Christa. I’m so glad the cornbread is a hit and that your son is loving it! I have not tried adding corn, however, others have commented they have and that it turned out delicious! You may have to adjust the cooking time a bit. Let me know how it goes! Thank you for sharing your fantastic feedback!
Hello Nora,
Love your recipes! I was going to make this one and I have the Bob red mill cornmeal, which is a whole wheat cornmeal. Their recipe isn’t vegan, but doesn’t add another flour it just has their cornmeal being used. Am I able to do that and use the vegan parts of your recipe? I’m wondering why you decided to have cornmeal and add flour as well. Thanks!
The flour in this recipe is what makes the cornbread a soft and fluffy bread. Without it and I don’t think it would work!
These were surprisingly really good. Swapped the canola oil with coconut oil. So tasty! Just like jiffy but VEGAN. Thank you !!
i baked these at 350 for 15 minutes in a muffin tin and they turned out perfect!!
Thank you for sharing your wonderful feedback! I’m glad the muffins turned out perfect for you!
I really like using your recipes well done
What do you replace the egg with?
Hi Symone. This particular recipe works just fine without any egg substitute. Same goes for my vegan pancakes!
This corn bread is AMAZING! It’s so easy to make and tastes incredible. Thank you Nora for another simply perfect recipe!
You are welcome! I’m so happy you love the cornbread! Thanks for sharing your fantastic feedback and review!
I’m just here to say that I did indeed try this with a gluten free cup for cup baking substitute (White Gold cup for cup) and it was a resounding success. I doubled the recipe but followed it exactly, though I used oat milk (my group has a few almond allergies), and made it in a 9 by 13. I needed to cook it a few minutes longer due to the larger pan (closer to 30 minutes, maybe 32?). It disappeared within minutes and got absolute rave reviews. Everyone is already asking when I will make it again. Most people commented that they couldn’t even tell it was gluten free. Nora, your recipes are all incredible. Thank you for this site!!
Hi Sarah. You are very welcome! I am so glad you are enjoying my recipes! I’m thrilled the gluten free cornbread turned out to be a hit! Thank you for sharing your wonderful feedback! Wishing lots of happy cooking!
Vegan success! As good as non vegan. One bowl recipe. Super easy to make. Came out nicely risen, fluffy and not too crumbly. Tasted great the next day too. Not too sweet so it went well with savory chili but enough sugar to work as a tea/coffee cake.