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 (418 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

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

  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.

Nutrition

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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Comments

  1. I love this recipe! I always replace the oil with applesauce because I don’t like the taste of oil in bread. So delicious and moist. Hard to not eat the whole pan!

  2. Substituted King Arthur GF flour and it was amazing! After discovering I had an egg allergy, I could no longer make the cornbread I’ve been making for years. This is just as delicious! My family calls it crackbread lol. I doubled the recipe and only did 1c of sugar. Perfection! 

  3. Hi Nora,

    We downloaded this recipe 3/30/20 and have been making it quite frequently. You’re right – it goes so well with chili.

    Have you ever made it with blueberries or cranberries? I want to make some tomorrow and wanted to know how to adjust the recipe.

    Thank you!

    1. I’m so glad you are enjoying the cornbread recipe! I haven’t tried it but I would just fold some into the batter without making any other changes. Thanks!

    1. Yes, and bake for a bit longer, more like 30-35 minutes or until a toothpick inserted in the middle comes out clean. Hope this helps!

  4. Just made this and I substituted a few things but it still came out great! I used oat flour in place of wheat flour and maple syrup in place of the sugar, I used way less though, about a 1/4 of what was called for. I also used olive oil in place of canola. I’m going to make your stuffing recipe using this and I think it’s a great base. I would’ve made it more sweet but all I had on hand was a little maple syrup, and I still think it came out really tasty!

  5. I will like to make this for my cornbread dressing. If I double the recipe would I use the 9×13 pan you show in the picture?

  6. I just made the recipe for my cornbread stuffing and the only substitution i used was GF flour 1:1 and oat milk instead of almond.  It did not rise and my baking powder is not expired. Can you tell me what might have gone wrong for next time?
    Thanks so much.

    1. I’m not sure, I’ve used Bob’s Red Mill 1:1 flour and it worked well, though the texture isn’t as fluffy. Are you sure your baking powder works well? What kind of GF flour did you use? The likely culprit is the gluten free flour. Some work better than others.

    1. The night before would be okay, but I wouldn’t go for more than 24 hours unless you really need to. The other option is the make it a few days ahead of time (or a few weeks even!) and then cool and freeze. I don’t feel like the cornbread tastes as good after even a day on the counter.

  7. Does this recipe hold up well for cubing and toasting it for stuffing?? I’ve tried a few other vegan cornbreads and although they’re good, they crumble too easily!! 

  8. I need to make vegan cornbread dressing for my  daughter for Thanksgiving. This sounds perfect except I don’t want sweet cornbread though. How much sugar would you recommend to make it not sweet? Or should I forego the sugar completely?

    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!

  9. I was so happy to find your site. i have alpha gal with mast cell, which means i am no-gmo, low histimine, organic, vegan no beef or pork , no carnageenan and many more things related to these diseases. thankyou again

  10. Hi Nora, thank you for the recipe. I appreciate that it is super simple and really good. I made it twice and both times it came out a bit dry. Any suggestions? Thanks.

    1. It sounds like you are overbaking it. It should be pretty dang moist, just make sure to take it out when it’s done in the middle.

  11. Can you use olive oil, and if not, we do have some salted butter. We only keep soymilk. Will that work? Craig anf Frances

    1. When I still ate eggs, I once made cornbread and forgot the baking powder. I pretty much ended up with a corn brownie, but it was still quite tasty. Sometimes cooking accidents are happy ones :).
      Note: given that this has no eggs and more than the usual amount of baking powder, I’d be hesitant to try my accident with this recipe, lol.

  12. This recipe is heavenly!! It’s moist, the perfect amount of SWEET. My first time making it, I spooned and leveled my flour like any cook should. I admire how easy and simple this recipe is. No need for an egg replacer either! I would like to ask how many grams should be in one serving? Thank you!

  13. So simple to make and delish
    I only added a quarter of the sugar
    And replaced the milk with oat milk…
    The best cornbread I’ve ever made …
    Thanks

  14. I baked using soy milk and an 8 x 8 pan. Used canola oil, and followed all the other directions exactly. At 25 minutes it wasn’t fully cooked. Added 10 additional minutes, it baked fully (and tastes fantastic) but the top is harder than I’d like. Any advice on this and best storage and reheating methods?

    1. Yum, sounds delicious with the corn! I’m glad it was a hit with the family! Thank you for sharing your wonderful review and comments!

  15. Dear Nora,
    I have to say I held my breath on this one! 
     not through any fault of your recipe, but because when I started to make it I realized I had no cornflour!
     
    So I improvised, I had corn tortillas white and yellow in the fridge and some corn tortillas ( crispy) in the pantry, so I blitzed them all up to make my own “cornflour “.

    I followed your directions opting to use
    “Not Milk “ plant milk, light olive oil and veg oil,. I ended up adding 2 TBSPS flour  as the batter was a bit runny…

    I baked it as directed then put it under broil for several minutes to brown….

    Oh my goodness ! It was perfect ! So crispy outside and soft moist and flavorful inside!! 

    Thank you for the recipe, I’ll be using it from now on!!

    1. Hi Suzanne! I am thrilled that the cornbread turned out great, especially using your homemade cornflour! I’m so glad this will be your go to recipe! Thank you for taking time to share your wonderful review! Happy cooking!

  16. Made this cornbread without the sugar and it was incredible! I will be eating it all week, it is so good! I can’t wait to share it during the Holidays and use it in the stuffing!

    1. Glad you loved the cornbread! Cornbread stuffing is so good! Thank you for sharing your great review and comments! Happy holiday cooking!

  17. Hi Nora. The liquids were absorbed too quickly by the flour when I mixed them together.. so my batter did not look the same as yours.. Can I add more of the milk or oil to it, before pouring in the pan? Or leave it as is? Thank you. I love all your recipes btw!

    1. That’s odd, make sure to measure everything correctly. Are you substituting any ingredients? I probably would not add more milk or oil at this point, I’m afraid it will throw off the recipe. Hope it turns out okay!

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