This is seriously the Best Vegan Cornbread! It’s wonderfully moist, perfectly sweet, and easy to make in one bowl. Perfect for pairing with chili!
If you love serving bread with dinner, then you’ll also want to check out my Vegan Dinner Rolls, Vegan Cheddar Bay Biscuits, and Vegan Garlic Bread recipes!
“This! It’s better than non-vegan cornbread. I’m using it in a dressing for Thanksgiving and it’s the best cornbread recipe! So good!” – Susan
I simply cannot make a batch of my Ultimate Vegan Chili without a side of this Easy Vegan Cornbread. The whole family loves it, and it makes a pot of chili go a lot further!
I’ve tried a bunch of vegan cornbread recipes over the years, and none have made my kids smile quite as much as this one. It’s on the sweeter side, but if you’re a savory cornbread fan, feel free to reduce the sugar or fold corn kernels or vegan cheese into the batter. Most importantly, it’s very moist, as classic cornbread should be.
And the best part? It’s super easy to make with 7 ingredients in only 1 bowl! Just dump, mix, bake, and enjoy your perfect cornbread.
Why this is the best vegan cornbread
- Chili’s best friend – Sweet, fluffy, and soft, there’s nothing better than dunking a big slice of vegan cornbread into a steaming hot bowl of this Veggie Chili or this Sweet Potato Black Bean Chili.
- Better than boxed cornbread – This cornbread will remind you of the cornbread that comes from the boxed mix, except it tastes sooo much better! Plus, it’s easy to make with less than 10 ingredients and in one bowl.
- Over 600 reviews – Don’t just take my word for it. This recipe has over 600 reviews from happy readers! Give it a try yourself and you’ll understand why it’s the best.
If you end up loving this vegan cornbread as much as I do, then you’ll want to save my Vegan Cornbread Stuffing recipe for the holiday season. It’s a perfect Thanksgiving side dish!
How to make vegan cornbread
Find the complete recipe with measurements in the recipe card below.
Stir the flour, cornmeal, sugar, salt, and baking powder together in a large bowl. Pour in the almond milk and canola oil and stir until well combined.
Pour the smooth batter into your prepared pan. Bake the cornbread until a toothpick inserted into the center comes out clean.
Set the bread aside to cool for a few minutes, then slice and serve with vegan butter, red pepper jelly, maple syrup, or vegan honey on top.
Frequently asked questions
You can fold up to 1/2 cup of corn kernels, canned green chilis, diced jalapenos, or shredded vegan cheddar cheese into the batter. I’ll even sprinkle extras over the top of the batter before baking the cornbread for extra pops of color and flavor.
After testing this recipe countless times, I found that using fine-ground cornmeal always gave me the best, never-gritty results. Medium and coarse cornmeal sometimes work, but they make the cornbread more grainy.
Absolutely! Make the batter as normal, pour it into a lined muffin tin (3/4 of the way full), and bake the muffins for 18 to 20 minutes at 350ºF.
Yes, a quality gluten-free flour mix will work as a replacement for the all-purpose flour here.
Yes, you can cut the sugar in half for less-sweet cornbread or use just a few tablespoons of sugar for a barely sweet cornbread.
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
- Whole grain or gluten free – You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. A quality gluten free flour mix works as well.
- For oil-free – replace the canola oil with applesauce.
- Make cornbread muffins – Preheat the oven to 350 degrees F. Spray a muffin pan with oil (or use liners) and fill 3/4 of the way full. Bake for 18-20 minutes.
- Less sweet – This a sweet cornbread, but feel free to make it less sweet if you want. You can cut the sugar in half, or even use just a few tablespoons of sugar for a barely sweet cornbread.
- Adapted from allrecipes.
Followed this new favorite recipe to a T and it was beyond!! We used this in your cornbread dressing recipe and it worked perfectly. This was my family’s first plant-based Thanksgiving and this recipe definitely made it a delicious one.
That’s so great, thanks Emily!
Just tried out the recipe for Thanksgiving. It was incredible!!! You couldn’t even tell it was vegan! We made one batch with reduced sugar and another with the correct amount. Both were better than any cornbread we ever had.
How does one store cornbread once baked?
Room temperature is fine, I usually just cover it in the pan, but you could store it in a covered container as well so it doesn’t dry out. Or keep it in the fridge for longer, it can also be frozen.
Excellent recipe! Thank you!
Happy Thanksgiving!
This was insanely delicious. Definitely going in my rotation. We made vegan chili this week which it paired perfectly with. And some for Thanksgiving. My fiancé has asked me to bake 3 more loaves for the weekend lol. Wondering if you have ever tried it with coconut sugar instead of regular sugar?
Wonderful! I have and it works well, the cornbread just turns a little darker in color. Thanks!
So good – I’ve made multiple times and it always comes out perfect – thanks :)!!!
Thank you, I’m happy to hear it!
Hi! I love this recipe and have been making it for months, I would like to double the serving size though, what temperature and time would you recommend.
Thanks! To double it, use a 9×13 inch dish and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Same temperature.
Hi Nora! I read in the comments that you use fine cornmeal. Is course cornmeal fine and would the measurements be the same? Thanks, I always love your recipes!
You can use coarse, but the cornbread will be much more gritty. The measurements are the same though. Thank you!
This recipe is FABULOUS! The texture and flavor are PERFECT. Used unsweetened soy milk and 1/2 ww flour and 1/2 all-purpose flour.
Thank you!
Absolutely delicious
Thank you so much !
I baked this today Nora ! to taste and use half for the stuffing tomorrow, and tomorrow I will bake another pan fresh for our meal!
Outstanding recipe !!
Ty!
AlienBarbieDoll
Vegan since 1997
Thank you so much!
Hello Nora,
I used your recipe for the vegan cornbread and it was very easy to follow, yet extremely sweet for my taste. My son likes it, however, I will keep it for future use and eliminate some of the sugar! I will say that it was very moist and I used olive oil instead of canola oil.
Thanks so much!
It’s no problem to reduce the sugar to your own tastes, it is a sweet cornbread recipe but can be adjusted. Thanks!
How do I store the cornbread?
I usually just keep it on the counter for a few days, but you could store it in the fridge for a bit longer.
My family loves it. Its so soft and tasty
Hi l love this cornbread. If I use coconut milk, will it have a coconut taste?
Oh I don’t think you would taste any coconut at all. Glad you love it!
Can I use a different type of oil like grape seed oil or coconut oil?
Yep, no problem!
Could I use gluten free flour for this?
Yes, a gluten free mix works quite well here.
Would unsweetened oat milk work in place of the almond milk?
Yes, that’s fine to use.
I am wondering if I can use an plant based milk? We have nut allergies in our home. Thank you for your help
Sorry should say any plant….
Yes, any is totally fine, I switch it up all the time depending on what I have. Thanks!
I made this tonight and it was delicious and moist, just as you promised. This was my first attempt at cornbread from scratch and I can’t imagine I’ll ever see a need for boxed mix again. Thanks!
You’re welcome!
Hi Nora!
Do you have a specific cornmeal you use? I’m a newbie and not sure which grit I should get. Thank you!
I always look for a fine cornmeal, but I have used a variety of brands. Hope that helps!
Quick Question on the cornbread. Can I add apple cider vinegar to the Almond Milk to make it like a buttermilk sweet cornbread?
Sure! I’d add maybe a teaspoon or two.
Hello Nora ?
I noticed your recipe calls for an 8×8 pan but the one used in your video and images looks rectangular. What are the dimensions of your pan – and is my 8×8 pirex pan going to work ok?
Sorry about that discrepancy! I made the video quite awhile ago (probably needs an update). I usually make it in a 8×8 dish though. The one in the video is a small rectangular dish so it works, too. Hope that helps!
Can this be made with self-rising cornmeal? If so, would you omit the baking powder?
I’ve never tried it so it’s hard to say, you could try it but I’m not sure it will rise as well.
Hi Lisa,
I used the self rising cornmeal and omitted the baking soda and it did not rise.
The best cornbread, better than non vegan that I have made. Perfect!
Hello Nora!
Yet another fabulous recipe.
When I Google something and your name comes up, I always choose that recipe.
Would it be possible to use half the sugar?
Don’t get me wrong, I love it that sweet but I’m just wondering.
Thanks,
Theda
Aw thank you Theda! It is totally possible to use half the sugar, not a problem. Thank you!