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.
Hi! Would it work to use masa harina in this instead of cornmeal?
I think it will work quite well but I haven’t tried it so I can’t say for sure.
I didn’t think that cornbread with NO eggs could be that good!
So good! I made corndog muffins by adding 1/3. If a vegan hot dog to each muffin. I’ll definitely make this again!
What a fun idea, Sara! Thanks for sharing your great review and comments!
I’m not vegan, but I was wanting cornbread and found myself without eggs. This was fantastic! Easy to make and super tasty! This will be the cornbread I make going forward!
Hi Shannon. I’m thrilled you love my cornbread that it’s your new go-to! Thanks for sharing your wonderful review!
Perfection! A hit with our family 🙂 Thank you for an easy, quick, simple recipe, Nora ♡︎☺︎︎
You are welcome! Thank you for sharing your review, Melissa!
This is our new favorite cornbread recipe! Our son is allergic to eggs, milk and soy so we were looking for a new cornbread recipe and YUM! Plus it’s so easy to make!
I was afraid my wife might not like it (she tried it first) and she said it was better than our old one. It is!
Thanks Jennifer! I’m glad you love the cornbread recipe! Thank you for sharing!
Hi Nora!
Will this work for muffins, do you think? If I adjust the bake time perhaps?
Hi Bea! Yes, you can definitely make the cornbread into muffins, I do it quite often. They will need about 15 minutes in the oven. Happy cooking!
WOW. This is the best cornbread I’ve ever made. It came out so fluffy, but not too crumbly. I love how I didn’t even need to use a flax egg or anything because somehow I never seem to have flax when I need it. Anyone can make this and impress their friends!
So glad you love the cornbread! Thank you for sharing your great review!
Thank you so much! I recently became vegan and this cornbread was a perfect replacement for the cornbread we used to make. Will be following this recipe again.
Thank you for sharing your review, Katherine! I’m glad you love the cornbread!
I love this recipe. It’s fool proof.
The first time I made it as is.
The second time I replaced sugar with Monkfruit sweetener and 1 cup AP flour with multigrain chapati flour. Added 1teaspoon more if baking powder and it still turned as awesome as before. My kids loved it both times.
Thank you.
Thanks for sharing your comments and great review! I’m glad you guys are loving the cornbread!
Absolutely best no egg cornbread recipe I’ve found! It raises nice and high and is soft and fluffy.
Thanks for sharing your review, Lisa. I’m glad you love the cornbread!
Excellent recipe and so quick and easy to prepare.
I only used 1/3 of a cup of sugar and it was the perfect amount of sweetness for me.
I was just wondering if I could make mini loaves instead of using an 8×8 inch pan?
I’m sure mini loaves would work but I’ve never done that. Cooking time will be less, so watch them closely. I’m glad you enjoyed it, thanks!
I’ve made this several times now and my omni relatives even love it. So good.
Hello again, Amy! Thank you for sharing your review! Glad you love the cornbread!
I’ve been making this at least 2x a month since I discovered it. I make it gluten free with either Bob’s 1:1 or King Arthur 1:1, and it’s come out great! I also need to use Ripple milk (no soy and no nut products). This is a big hit across the board with kids and adults and checks all the allergen boxes I need these days.
Hi Kati. I’m so glad you and your family are loving the cornbread! Thanks a lot for sharing your great review and comments!
Make it all the time..love it
Thank you!
This was delicious. It was a bit dense but not too bad. This will be my go to recipe moving forward.
Hi Renae, I’m glad it will be your go-to recipe from now on. It should be very fluffy though, I wonder if you used whole wheat flour or made any changes? Make sure to use fine cornmeal as well for fluffy soft cornbread. Hope that helps!
Best cornbread I’ve ever tasted! Thank you for sharing this delicious recipe.
You are so welcome, Heather! Thank you for sharing your great review! I’m glad you love the cornbread!
Can you tell me how to make it in a 9×13 pan please??
Double the recipe and bake for a bit longer, more like 30-35 minutes or until a toothpick inserted in the middle comes out clean.
BEST CORNBREAD RECIPE EVER!!!!! Truly I am impressed!
Thank you, Janice!
Not bad at all! My husband thought it was a little gritty but liked the flavor. I really liked it and found it easy to make!
To avoid any grittiness, make sure to use fine cornmeal. Glad you enjoyed it!
This recipe was so good!
Thank you for sharing! Glad you like the cornbread!
I can’t believe how good this is! I honestly had very low expectations for vegan cornbread but this was amazing. It’s sweet, but it went perfectly with the butternut squash chili I made. I will definitely be making this again!
So glad you loved the cornbread, Rachel! Thank you for sharing your review, and I’m thrilled you’ll be making it lots!
I have finally found my go-to cornbread recipe! This is fantastic! I did make a few changes. 1) I used 1/3 cup sugar. 2) I added 1 tablespoon of polenta cuz I like it kind of crunchy. 3) I added chives & savory seasonings. It was wonderful! And using only one bowl was a bonus.
I’m thrilled my cornbread is your go to recipe now! Thank you for sharing your great review and comments, Lezly!
Yep, this is the best! So easy, turned out perfect. Thanks!
Thank you for sharing your wonderful review, Amy! Glad you love the cornbread!
I have tried several vegan cornbread recipes and none were quite right. We’ve tried several of your recipes in our house, and they’ve all been incredible, so when I saw you had a cornbread recipe, I had to try it that night. Most definitely the best vegan cornbread!
Thank you for this cornbread, and for everything you do!
Thanks for taking your time to share your great review! I’m so glad you love the cornbread! I’m thrilled that you use my recipes, and your kind comments mean a lot to me! Thank you!
Really is the best, not just vegan, but cornbread in general. Quick, east, and delicious.
Thank you for sharing your review! I’m glad you love the cornbread!