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.
So grateful for this recipe! I’ve made it GF and regular and they both came out amazing. I also sub canola with refined coconut oil.
Thanks Nora!
With love from Humboldt Co. <3
Hi Shayda. Thank you for using my recipe!
I’ve made this recipe before for my egg-allergic son and it is delicious! I’m planning to make a casserole which calls for a box of Jiffy cornbread mix on the top. Do you know if this recipe would be equivalent to one box of the mix? Thanks in advance!
I believe it would be quite similar, yes. Thank you!
Delicious and easy to make. My son, horizontal split a square of cornbread, toasted it in the air fryer, spread (vegan) butter on- omg so good! Even his (meat eating) girlfriend asked for the recipe. This is going to be a staple. Thank you!
Hi Kathy. I’m so glad you guys enjoyed the cornbread! Toasting it in the air fryer sounds delicious! Thank you for sharing!
I have almond milk but it is “regular,” not unsweetened. If I use this instead, how should the amount of sugar be adjusted?
I would cut the sugar in half if using sweetened milk.
Thank you!!! I’ll give it a try 🙂
Made this many times always excellent; I added corn and jalapeños ..Super
Hi Suzanne. Sounds like delicious additions! Thank you for sharing!
Hi I was wondering if this can be made into muffins? Does the cooking time need to be changed? Thanks!
Yes, you can definitely make them into muffins, I do it quite often. They will need about 15 minutes in the oven. Thanks!
We’ve made this gluten free several times and love it! Thanks for the recipe 🙂
Hi Michelle. I’m glad you love the cornbread! Thank you for sharing!
This is my go-to cornbread recipe – I love it and so does my entire family!
Quick question – for some reason, regular corn meal has been hard to find in stores near me recently, and self-rising corn meal is all I have on hand. Would that work in this recipe?
Hi Joy. I’m glad you love the cornbread! As for self rising cornmeal, I’m not sure as I have never used it. You probably could use it, maybe try decreasing the baking powder by half? Hope it works for you!
So good! I reduced the sugar to 1/2 cup but I think I could take it down to 1/3 cup and have it be sweet enough for my taste. The perfect recipe though, even my partner who isn’t a fan of corn loves this bread!
Hi Rebecca. I’m glad you like the cornbread! Thank you for sharing!
I’m super excited to try this !!!! I always look at the comments to see what people have to say . Your description before the recipe and the comments have me sold …I’ll be definitely trying this tomorrow ..thank you all so much!!!!!
Hi Ann. Let me know how the cornbread turns out for you! Thank you for using my recipe!
Noracooks this bread deserves more than 5 stars!!!!
No one will ever believe this is vegan!!! just absolutely delicious and beautiful looking!!
Thank you for sharing!!
I’m so glad you love the cornbread, Ann! Thank you!
I came back to make this again ..i tried to send a picture but It didnt work ..it was beautiful and delicious!!!!
Thank you Ann!
I did it once and my husband keep asking for a repeat. Too a container with cubes to my friend’s house, they too are asking for more. So I’ve been doing is most Friday.
Moist and it just melts in the mouth.
Delish!!
Hi Debbie. What fun! I’m glad everyone is enjoying the cornbread! Thank you for sharing your comments, and the cornbread!
I’m confused. The recipe photo is a 9×13 pan but the text indicates that we should use an 8×8 pan. Which is correct?
Sorry for the confusion. The pan in the photo is actually a smaller rectangular pan, but I generally use an 8×8. If you double the recipe you can make it in a 9×13 inch dish. Hope that helps!
Made this cornbread for my daughter who is vegan, however I tested it, it’s delicious. I will use this recipe for the entire family! Also, very easy?
Thank you very much
Hi Renee. I’m glad you like my cornbread! Thank you for using my recipes for your family!
As always another delicious and easy recipe. I added my homemade pickled jalapeños and it added a perfect sweet heat. I paired it with the black eyed peas recipe you posted.
Hi Jessy. Sounds delicious with the jalapeños! Thank you for sharing!
Can I use gluten free flour?
You can use a gluten free mix, yes.
I have a daughter who was diagnosed with allergies to dairy and eggs 2 years ago and your website has been a lifesaver – we have found the best vegan cookies and breads on here – I can’t wait to try more. The rest of the family even love the baked goods and there’s no complaints about it having to be vegan for their sister. Thank you!
Hi Tabetha. I’m really glad my recipes are a delicious help to you for your daughter! Thank you for taking the time to share! Happy baking!
Thank you for this great tasting vegan cornbread that anyone would like. We serve it warm and topped with log cabin maple syrup for a filling breakfast.
Next time I’ll try substituting pumpkin or applesauce for the oil. And make it in a muffin pan. Do you have any advice about changes needed for muffins, like baking time?
You’re welcome, glad you enjoyed the cornbread! You could sub pumpkin or applesauce for the oil, it works well, and make them into muffins. They will need about about 15 minutes in the oven. Thank you!
This is the only cornbread recipe I care to make.
Couple of adjustments I make:
I replace the oil with aquafaba. Also, I put the wet ingredients and a drained can of corn in the blender then add it to the dry. Just have to increase the cook time.
So glad that works, I’ll have to try it sometime, thanks!
I used coconut brown sugar, and it was perfect. We all loved it. Thanks
Hi Ingrid. I’m glad you enjoyed the recipe! Thank you!
Just made this tonight and it was amazing! very fluffy and so easy to make.
Hi Aubrey. I’m glad the cornbread turned out great! Thank you!
Perfect recipe for egg-free cornbread. I added a splash of apple cider vinegar to my milk to make a “buttermilk” type flavor. It was wonderful.
I’m glad you enjoyed it! Thank you for sharing!
Delicious! And I usually don’t like cornbread. Like she mentioned in the post, it’s sweet and very easy to make!
I’m glad you enjoyed the cornbread, Nikki. Thank you!
Nora
I am very grateful for you. Thank you for your recipes and website. My daughter has an egg, milk and peanut allergy. Because of you i am able to make yummy food for her and she an still have a delicious child hood.
Hi Natasha. I am glad my recipes provide delicious food opportunities for your daughter! Thank you for using my recipes, and for sharing!
Best Vegan Cornbread and so easy to make.
Hi Vickie. Glad you enjoyed the cornbread! Thank you!
Excellent recipe. So easy and so good.