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 (415 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. My family prefers sweet cornbread so I decided to make this for New Years Day. When I saw how much sugar this took, I cut it in half. 2/3 cup looked like a lot. After I cooked it, I was praying it would still have some sweetness. It DID!! My family enjoyed it so much. Thanks again for another great recipe!

  2. Hey I just made this mixture and realized it came out more like a dough then a batter, it has the same consistency as cookie dough, is that normal or should it be runnier?

    1. That sounds a bit thicker than when I make it. Did you use coconut oil? And cold milk? That would cause the mixture to get very thick. Make sure you are measuring everything correctly. Hopefully it turned out fine anyhow!

    1. Hi Nora! Would melted margarine work as a substitute for the oil, or is applesauce the only one that works?

      1. Yes, melted vegan butter/margarine will definitely work instead of the oil. Applesauce is the best oil-free substitute.

    1. It’s not necessary. Through trial and error, I’ve found this particular recipe works just fine without any egg substitute. Same goes for my vegan pancakes. Thanks!

  3. My first attempt at a vegan meal – the vegan chili and the vegan cornbread. Not for myself, but for our vegan friends. They gave both ‘two thumbs up’ and even asked for the cornbread recipe!! As they’re long-time committed vegans, I think that’s indeed a compliment to you! As for me, I’m still raving about the chili — loved the roasted tofu alternative to a meat base!!

    1. Hi Marie! I’m so glad the chili and cornbread was a hit for you and your friends! Thank you for taking time to share your fantastic review and comments!

  4. Loved this cornbread. My son and his girlfriend are vegan, made it for them, but would definitely make it again just for us! Delicious! 

  5. This cornbread recipe is awesome Nora! Thank you for sharing. I made it for the Cornbread Stuffing and wow! This will stay in the rotation to pair alongside soups and chilis for sure. I subbed gluten free Bob Mills 1:1 and used 1/4 cup of coconut sugar and olive oil. Turned out amazing!

    1. I’m so glad you loved the cornbread and that it is going to be part of your meal rotation! Thank you for sharing your fantastic review and comments! Wishing you lots of happy cooking!

  6. This is my go to, fool proof cornbread recipe. It was perfect from the first try. One time I forgot to add the sugar and I was mind blown that it still came out well. Only lacked the sweetness as expected.

    I’ve also started making muffins with the recipe, only adjusting the baking time accordingly.

    Thanks for sharing.

    1. Yes, you can do either of those. Of course, if you like a sweet cornbread, use some sort of sweetener, even half the amount.

  7. Hi Nora, have you ever made this recipe as corn muffins? I need to make a double batch for a bereavement lunch with chili and I think muffins would be the easiest way for a large group. Let me know if you’ve tried it and what adjustments to make!

    1. Hi Sarah. You can definitely make the cornbread into muffins, I do it quite often. They will need about 15 minutes in the oven. Happy cooking!

  8. Hello, Nora~~

    Being the old bird that I am, my recipe for cornbread is my late Mother’s; she was born and reared in the Deep South, so her recipe contained NO SUGAR!! As far as she was concerned, adding sugar to one’s cornbread was tantamount to treason. I’m used to this recipe, and I’ve made mine with no sugar – with buttermilk – now, almond milk w/vinegar or lemon juice. and two skillets of cornbread for the dressing. Yes, that cast iron skillet is used a lot ’round here. It’s all what we are not only used to, but what we’re comfortable eating. Guess it’s good that we are okay when it comes to something as, basically innocent, as a recipe for cornbread dressing. Feel free to read this to yourself, then delete it from your posted remarks.
    I tend to ramble. Sorry ~ just know I’ve much admiration for you and others of this social media group who put SO much into their blogs, photos, recipes, and a great deal of humor. Thank you for your tolerance.

    1. Hi Nancy. That’s very interesting, thanks for sharing! I’m glad you could adjust the recipe to be similar to what your mother would approve of, with no sugar. I hope you enjoyed it! Thank you so much. 🙂

  9. This truly is the best cornbread, not to mention so fast and turns out perfectly each time! I make it regularly 🙂

  10. What a fantastic recipe!! Very simple and absolutely DELICIOUS. Between me and my mom we demolished about 2/3 of the batch with dinner! hehe. And for anyone wondering, it works just fine using a 1:1 substitution of Bob’s Red Mill all-purpose gluten free flour blend.

    1. Hi Jack! Thank you for sharing your great review and comments! I’m so glad you and your mom loved the cornbread!

  11. This is the best vegan cornbread recipe I’ve tried and the only one I make consistently. It has just the right amount of everything. My non-vegan mother even loves it!

    1. Thank you Rosie! I’m glad you are loving the cornbread! I appreciate you taking time to share your wonderful review and comments!

  12. Have loved every recipe from Nora Cooks! Cornbread was a hit on Thanksgiving. I had to make round two for the out-of-town guests to bring home to the folks who couldn’t travel. Now, my husband has requested round three to finish off our other leftovers. I also have Nora’s pumpkin muffins in the oven!

    1. Hi again Marcella! Thank you for sharing your fun and wonderful review and comments! I’m thrilled the cornbread turned out great for your Thanksgiving gathering! I appreciate you using my recipes! Happy cooking!

  13. Nora!
    I just want to thank you for sharing your recipes. My daughter became vegan almost 3 years ago and your recipes were just what I needed. I have not found one yet that isn’t delicious and also simple  to make.

    1. Thank you so much for using my recipes! I’m so glad you love them, and find them easy to make! That is my goal! Thank you for sharing your beautiful comments, and happy cooking!

  14. This has become one of my staple recipes and I love making it with stews or for dinner gatherings! I have friends who regularly request that I make this—which is a perfect testament to how tasty it is.

    1. Hi Marissa. I’m thrilled that this is your go-to cornbread recipe! Thank you for sharing your terrific review and comments!

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