Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!

Cut up squares of vegan cornbread

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.

vegan cornbread in a glass pan on a wood cutting board

Serve cornbread with this Sweet Potato Black Bean Chili , Instant Pot Baked Beans, or Ultimate Vegan Chili for optimal results! 🙂

Sweet Potato Black Bean Chili- A delicious and easy vegan chili full of nutrients and flavor.

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Cut up squares of vegan cornbread
4.96 stars (472 ratings)

The Best Vegan Cornbread

This is it. The BEST Vegan Cornbread. Just like mom used to make, but vegan! Soft, tender and sweet with just the right amount of cornbread texture.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 12 servings


  • 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


  • 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.



  1. 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.
  2. For oil-free, replace the canola oil with applesauce.
  3. Adapted from allrecipes.


Serving: 1serving | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Calcium: 77mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I have a product called Maseca which is labelled as “instant yellow corn masa flour.” Could I use this in place of the corn meal in your recipe, still using the all-purpose flour as well? Thanks for the tips!

  2. Thank you for a great vegan cornbread recipe. Soft, sweet and delicious – perfect thickness and consistency. I believe next time I will try the applesauce to replace the oil and do a whole-r grain replacement for the white flour, but absolutely fluffy and delectable. My husband gave his seal of approval, which means it’s close to perfection :).

    1. Hi Linda. How wonderful that you guys love the cornbread! I’m thrilled that you love it! Thank you for taking time to share your great review and comments!

  3. This is my go-to cornbread recipe and have made it numerous times.  it always comes out perfect.  I’ve added roasted corn, cheese and jalapeños a few times for an extra special treat. So easy and delicious. 

    1. Hi Amy. I love your add ins – they sound delicious! Thank you for sharing your review and comments! I”m glad you love the cornbread!

  4. Really looking forward to trying this using white whole wheat flour and substituting Allulose for the sugar. (Tastes great and has zero glycemic index!). Will let you know how it turns out.

    1. You are welcome! Thank you so much for sharing your wonderful review and comments. I’m glad you love the cornbread!

  5. This was a keeper! So moist and delicious. Had soy milk and grapeseed oil on hand in my kitchen so those were the only changes- really just followed the recipe as written. Fabulous! Next time I will try using half applesauce and half oil. Wonderfully fast in one bowl too. Thank you. It was a hit with our chili. I just discovered you, Noracooks! My first time on your site.

    I wonder what type of cornmeal you think works best – I think I used fine cornmeal this first time.

  6. I made this and the taste was great…only thing it was very crumbly…what can I do to make sure it is not so crumbly?????

    1. Hi Judi. It can be crumbly hot out of the oven, but much less so as it cools. Did you make any substitutions? If made as written, it should not be very crumbly. You could also make muffins. They are easier to hold and will crumble even less. I hope this helps!

    1. Hi Mary Ann. You will need to double the batch for a 9 x 13 inch pan. The cornbread might be a bit taller and need to bake an extra 5-15 minutes. Hope this helps!

  7. This was very good! I thought the photos looked a little dry, but it wasn’t dry at all. Next time I’ll add much less sugar, but will still be eaten quickly 🙂

  8. So delicious and moist! I didn’t have milk so I used water with a tablespoon of melted butter, and I used coconut oil instead of canola oil and it came out fantastic. My only complaint is that it was way too crumbly. Would adding ground flaxseed or ground chia seed help with that?

    1. Hi Erica, I have never had a problem with it crumbling, so I’m not sure what happened there except it could have been using water instead of milk and coconut oil. I’d try it again exactly as written and see if it’s better. I’ve never added a flax egg or anything else because it’s just not necessary, but I guess you could try it. Thanks!

  9. I used a gluten free flour blend and I added 2 tablespoons of ground flax seed to help make it less crumbly. I also added 1 cup of frozen corn. It was delicious but in the future I would only add 1/2 cup of sugar instead. Thanks for the recipe.

  10. Nora ,  can  I substitute  granulated sugar  for  organic sugar cane  or raw sugar ?          Love your recipes ,    L ucy 

    1. I have never tried it myself, however, others have commented they used raw sugar and it turned out great! Hope this helps!

    1. Omitting the sugar may affect the overall texture of the cornbread, however, you could leave it out. You could also reduce the sugar to your taste. I hope this helps!

  11. This was so easy and so yummy! Next time I will lower the sugar a bit, but it was delicious as is! I made a double batch and fixed up five varieties: plain, corn, corn and bell pepper, roasted corn and green chili, and roasted corn, green chili and cheese. The whole family loved them!

  12. Delicious and easy…my 2 favorite things. Thank you for all your delicious recipes! They make my life so much easier! Baked mine in a cast iron skillet..

    1. Cornbread is so good baked in a cast iron skillet! Thanks so much for strain your review and comments! I’m so glad you found the cornbread delicious and easy!

  13. The flavor!!!!! Wow!
    I SURELY have missed cornbread. 
    They were so delicious. Moist, such delicious flavor!!!
    For the cornmeal, I used Bob’s Redmill –  Medium Grind cornmeal. I used for oil,  what I have, Extra Virgin Olive oil, for the milk, I have Coconut milk. It TASTED AMAZING!!!!!
    Not sure why, it was more crumbly than I would have liked it.
    Would you know how to adjust for the crumbliness????????
    Thank you so much for such as delicious recipe!!!!! ?

  14. Could you replace the milk with water? Sometimes I don’t have milk in my fridge but I always like making this for meals.

    1. Excellent. Have made many many times. Often omit oil and use applesauce. Tonight I did that and used less sugar because my son is set on lowering sugar intake. 

  15. HI! I love this cornbread recipe and make it all the time. I’d like to make it for an upcoming event, ahead of time.  Do you think it would be compromised by freezing it after baking? Thanks

  16. Thank you so much for the inspiration. Unfortunately, almond milk is not a favorite in my home. So I instead have used a mixture of coconut milk and water. I also add just a pinch more salt. But each time I make vegan cornbread for my family, I am very grateful that I came upon your recipe. It’s sweet and decadent, almost like cake, and oh so delicious.

  17. Getting ready to make this cornbread!
    Super excited!  Your recipes are great! Easy to follow!
    Thank you for figuring it all out for Vegans ( and everyone else $

    1. Thanks for your great review and kind words! I’m glad you are loving my recipes and find them easy! That’s my goal – easy and delicious! Happy cooking, Pamela!

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