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
- 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.
Have you ever made a vegan black berry bread? This looks amazing. I wonder how to add a fruit?
I haven’t, but it sounds great! I think you could probably add some blackberries without hurting the recipe.
This cornbread is absolutely delicious! Usually I put my own spin on recipes, but I decided to try this one exactly as instructed. I’m sure glad I did! It’s very moist and not too sweet. Thanks, Nora, for sharing this tasty cornbread recipe!
You’re welcome!
Would it be ok to use regular veggie oil or sunflower oil instead of canola?
Yes, that’s fine.
I want to make it! I can’t eat Regule flour. Can you recommend some other? almond?
Don’t use almond flour here, but a gluten free mix works great.
Great recipe! I used brown sugar instead of white, and the bread wasn’t like the texture from the video. Next time I’ll cut the salt down in half. Also, thank you for including videos along with your recipes, it makes it a lot easier to make.
Hi
Thank you for sharing this highly rated recipe. How does it fare with soy milk instead? Has anyone tried it with soy milk?
Your welcome! I make it with soy milk all the time, and it works great. Any non-dairy milk works here, as long as it’s unsweetened and unflavored. Hope you enjoy!
yummy recipe thanks for sharing
You’re welcome!
So very delicious and easy to make! I still haven’t figured out the vegan sour cream thing yet, so chili has been off the table. Not any more! Chili is back thanks to your cornbread.
Thanks Nora!
You’re welcome!
Have you considered subbing a no adeed sweetner coconut yogurt for the sour cream?
This recipe is amazing. So easy to make and delicious.
Thus really is the best vegan cornbread! My family loves cornbread and I make this often- I have some in the oven now to go with your award winning chili!
Cheers!
Nora! This cornbread was soooo good! I had to make myself stop eating it. Have only been vegan for a week. This lets me know that being vegan won’t be too bad, especially when you can eat something this delicious! Thank you!
You’re welcome!
Hi! Does olive oil work for this, or is that a bad idea?
I think it would be fine.
This was really good cornbread. My very non-vegan family members couldn’t tell the difference, so it was a win! I’m making it tonight for the second time!
Thank you so much!
Does gluten free flour work? Does us require any modifications? Sounds wonderful.
Yes, you can replace the all purpose flour with a gluten free mix. Thanks!
Love this recipe, I’ve made it probably 10 times so far and will keep making it. I make it in a regular loaf pan. I prefer it with half the sugar (1/3 cup) and some whole wheat flour (I do 1/2 cup ww flour, the rest AP). I’ve also made it with artificial sweetener when I ran out of sugar and it turned out well. Highly recommended.
My kids and I love this and added it as a regular. We did decide it was a bit too sweet for our taste and cut the sugar just a little to 1/2C. We are at 5,000ft altitude and it bakes fine without adjustment at around 23 min.
Made this tonight and its so good! I haven’t eaten much cornbread in my life, but my non vegan partner loved it. Bonus that it was done even faster than the instant pot lentil soup I made it to go with. Thanks Nora!
You’re welcome!
Used this recipe only adding the almond milk n oil to 2 boxes of jiffy cornbread b/c I ran out of eggs. Cooked on 400 for 25min. It’s perfect! Actually prefer this over using eggs!
That’s cool! Good to know, thanks!
I’ve made this recipe a few times and it’s a favorite with my kids. So yummy!
Just made this yummy ? cornbread. Love it, I cut back on the sugar and I love the taste with my meatless chili.
Made this today to accompany my 15 bean soup, and it is a hit! I’m going to make some and freeze it for my Christmas dressing (cornbread stuffing), so I hope it freezes well. Thanks for the super easy recipe!
You’re welcome!
so simple yet so tasty. thank you!! was a big hit in my house today 🙂
You’re welcome!
Thanks Nora for the awesome easy vegan recipe. We love your cornbread I made it salty and it’s delicious. It’s a winner !!!
Thank you! So glad you enjoyed it.
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!