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
4.97 stars (432 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 mins
Cook: 25 mins
Total: 30 mins
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 plan to make these in large silicone muffin cups. The more crust, the better. And I like a nice “cap” on my muffins! 🙂

    How much batter should I put in each cup … 2/3 full, 3/4 full, just below the rim? Thanks in advance.

  2. You would never know this cornbread is vegan; it’s That good!! Quick and easy to make; delicious to eat!

  3. The first time I made this cornbread it was a little too sweet for my liking. The second time around I reduced the sugar and it turned out perfect. I use spelt flour instead of all purpose flour, cane sugar over white sugar, and Himalayan pink salt. I love this recipe.

  4. Made this for lunch today. It was delicious and kiddo approved. The only thing was I baked for 25 minutes but after cutting three slices, I made in a loaf pan, the middle was undercooked. It’s back in the oven. Definitely a keeper. Thanks!!

  5. I haven’t made it yet but I read the recipe and was surprised to not see an egg substitute. It’s almost the same recipe I use but with eggs for my mom. I want to make some that are vegan tomorrow and let her taste the difference. I made her corn muffins today. She said they were not sweet enough. I only used 1/3 c. So I’m going to try your recipe. I’m going to buy the ingredients tomorrow and make it exactly like you did. I can’t wait!! I’m making Boston baked beans to go with it but after reading your story I’ve decided to make some vegan chili too. Yum! I’m so glad I found your recipe! I know it’s going to be delicious. Lots of great comments too. I’d like to try a few of their ideas too but first yours. That is what I am craving! ?

    1. It’s kind of amazing that it doesn’t need eggs and really didn’t even need a replacement to speak of. I hope you love the cornbread, I personally make it all the time! Thank you!

  6. I would like to use Soy Milk. How do you think it will taste and how much would I use? Same as Almond Milk? I have an allergy to nuts. Thank you!! 🙂

    1. I have made them as muffins many times, actually! They only take 15-20 minutes baked in a muffin tin. Thanks!

    1. I replaced about a 1/4 of the regular flour with mesquite flour and it was fine. I imagine if you replace too much of the gluten based flour it will not hold together well. You might be able to add some additional binder like flaxseed to compensate.

  7. Absolutely love this recipe! I want to double it for a large crowd. Anything I should do differently? Thinking of putting it in a 13×9 pan. Thanks!

    1. Thanks, Diane! It may need to cook a little longer, so just watch and make sure it is cooked in the middle before taking it out of the oven. Might take an extra 10-15 minutes. Enjoy!

  8. My family loved it! This one is a definite keeper. I really want to try it with the aqua faba instead of oil substitution – will this change it in any way? because we love it the way it is but no fat would be awesome!
    This with chili is great hurricane prep for the next few days of no power.
    Thank you so much for sharing the recipe 🙂

    1. I’m so glad your family loved the cornbread! It works pretty well with aquafaba or applesauce in place of oil. I mean, I can tell it has no fat but it’s still quite good especially with chili. Hang in there with that hurricane, be safe!

  9. Lovely simple recipe! Thanks for sharing! I used gluten-free all purpose flour with no problem. I also subbed aquafaba for the oil like some others had done and instead of sugar I stirred in a 1/4C of maple syrup.
    Perfect for Chili! Thanks again!

    1. Thank you for letting me know about the gluten free all purpose flour, I’m so glad it worked, as well as the aquafaba and maple syrup! So glad you enjoyed it.

  10. Recipe came out well for my first time making cornbread from scratch. Glad that I had all of the ingredients on hand and that the recipe was quick and easy to follow. Cook time was a little bit longer for me 30+ mins. Will definitely be using this recipe to go with soups or beans or just on it’s own or with some coffee. Thank you Nora! Will be trying some of your other recipes soon.

  11. Made this with soy milk, 1/2 the sugar, and topped it with chia seeds. Delicious!! Even a raving review from my VERY picky, non-vegan partner. Thank you for this recipe!

  12. I’ve made so many of your recipes time and time and time again keep up the good work I love these recipes ?❤️

  13. This is the best cornbread I’ve ever made! Before I went vegan I used eggs and milk and butter in my recipes and none were as good as this. I cut the sugar just a bit to more like 1/2 cup.
    Served it to non-vegan company and everyone loved it!

    1. Can I use maple syrup instead? I don’t have granulated sugar, how about brown sugar? I’ve made it before with coconut sugar and omg it was so good! Best cornbread I’ve had!

      1. I think brown sugar is a better option than maple syrup, as using a liquid sweetener will affect the dry to wet ratio. So glad you have enjoyed the cornbread before, and I hope you do again!

  14. Hi! I’ve tried the cornbread recipe twice and it is absolutely delicious. The first try, I only had sweetened almond milk, but it was still delicious. I should have cut the sugar portion. However, the family loved it! Today, I have unsweetened almond milk. Once done, my family went to work on it. it was absolutely delicious! Thanks for the recipe.

  15. I made this to go with some vegan cajun beans, and even though it is a sweet cornbread I was surprised by how well I liked it! I paired the leftovers with some vegan pinto posole and it was terrific the second day too!

  16. I made this with soy milk and raw sugar and it was great. Sweet, and just gritty enough. Sometimes the simple things are best.

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