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.

follow me on pinterest button

Cut up squares of vegan cornbread
4.96 stars (542 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. 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.
  2. For oil-free - replace the canola oil with applesauce.
  3. 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.
  4. 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.
  5. 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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:


  1. Easily my favorite cornbread recipe, thank you Nora!! And last night I had a go at making it gluten free (with Bobs Red Mill) and it was just as good!! Just needed an extra 5 mins or so in the oven. DELISH!

    1. Hi Olivia. Thanks for letting me know how the gluten free version worked for you! I appreciate your encouraging feedback!

  2. Nora, have you ever used this recipe as a topper for tamale pie? Does it come out the same as regular cornbread?

    1. I haven’t tried that, but this is as close to traditional cornbread as it gets, so I’m sure it will work!

  3. I’m not really keen on adding the sugar- does it do anything important in the recipe besides flavour? if I just left it out would it be ok?
    Thank you! Love your work, made many recipes!

    1. Hi Emily. Thank you for using my recipes! I’m glad you are enjoying them! 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. Several have commented they reduced the sugar and it turns out delicious. I hope this helps!

  4. Hello Nora! I’m a big fan of your recipes and I was looking into making this one on corn bread. You said to use Almond milk in your cornbread recipe. But is it bad to use Soy milk instead?

    Please write back,
    Katrina Juarez

    1. Hi Katrina. Soy milk or any unsweetened dairy free milk will work just as well in this recipe. Happy cooking!

  5. I add fresh diced jalapeno and it comes out fantastic. I had to adjust baking time to 35 minutes for my oven. Came out beautiful.

    I use half for a chorizo cornbread stuffing then eat the rest!

  6. Pretty sure I’ve commented before, but now my SO was diagnosed w Type 2 & I’m tweaking recipes to work for him. I made your cornbread & used monk fruit to sweeten & replaced most of the flour with almond flour. It was SO GOOD still(!) I’m in eating disorder recovery & hate the no oil/sugar free/low carb diet culture BS & thought I’d be disappointed w the swaps, but it was still moist & amazing. He ate them w no blood sugar issues (paired w high protein vegan chili & Kite Hill butter on cornbread for more fat.) Magical recipe, Nora! He’s so happy he can still eat your wonderful recipes w just a few tweaks ?

    1. Hi Melissa. I am so glad that the cornbread worked and was delicious with your tweaks! Thank you for sharing your feedback and review! I appreciate you using my recipes, and am so glad your husband can enjoy most of them! Good luck to you both! Happy cooking!


    I never was able to make bread of any kind but after making this recipe I am the best vegan cornbread king of the family, haha. Thank you for easy to follow instructions with easy ingredients to find. We also appreciate that this recipe is made without yeast and yet is so incredibly moist and thick. We also loved the mild sweetness. Also thank you for having videos play that can be enlarged to full screen and stopped and rewound because other sites’ videos do not have video controls. But everything about my experience on your page is high quality. Thank you and I look forward to making more of your recipes and becoming chef howard-nora of my family. haha. Kind Regards.

    1. Hi Howard. I really loved your kind, helpful, and encouraging review and comments! Thank you! I’m so glad you love my recipes ad my videos. Keep on cooking, and I know you’ll become the chef you want to be! Wishing you lot of fun and happy cooking!

  8. So moist! next time I’ll try doing half applesauce since it’s a lot of oil. But so moist! Best vegan cornbread I’ve had.

  9. Hands down, the best and easiest cornbread we’ve ever hand. Super moist, which we love. Much better than crumbly cornbread.

  10. This was so good! I cooked in a ceramic 8×8 and it took about half an hour to cook all the way through. I added fresh jalapeño and corn to the batter. I’ve eaten like half the pan! It was a great side to the vegan chill recipe from this site 

    1. Your cornbread sounds so delicious with the added jalapeño and corn! Yum! Thank you for sharing your wonderful feedback, and I’m glad you loved the cornbread!

  11. We never ate cornbread growing up, but my fiancé did so I gave this recipe a try. While I wouldn’t say I’ve been converted to the cornbread side, I do like this. It’s simple to make and the texture the very light.

  12. DELISH! And SO simple! I’ve made this twice now.

    I used soy milk, HALF the amount of sugar (I used cane sugar), and instead of vegetable oil I melted 1/3 cup of butter and added that in (because we aren’t vegan haha).

    I used our wheat mill to grind up popcorn for the 1 cup of corn meal… and then did half whole wheat flour and half all-purpose flour. 

  13. My boss has been Vegan for almost 50 years. I’ve only been vegan/vegetarian for about 8 months.

    He told me today that he will be bringing a crockpot full of Vegan chili.

    I challenged him to a Chili-duel. (mine will be spicier, but still Vegan)

    HOWEVER, my cornbread recipe also includes red-pepper flakes, shredded (vegan) cheese,

    Has anybody tried this variation?

    Thank you,


  14. I made this yesterday using bread flour and Bob’s Red Mill polenta (needs must when that’s what you have on hand), and it’s so good! Sure, it’s a little grittier, but I’m actually enjoying the texture.

  15. This cornbread it the BEST! So moist and just the right amount of “grit.” I made it last night to go with vegan chili. This will now be my go-to cornbread recipe. Thanks!!

    1. HI Stephanie! I’m thrilled this is now your cornbread go-to recipe! Thank you for sharing your wonderful review and feedback!

  16. I just used your recipe, and it’s really good. I used Robs Red Mill, and it was really gritty. I have another batch cooling that uses polenta, which might be better. I’d like to try a different brand of corn meal, and wondering what you suggest?

    1. I think Bob’s Red Mill’s cornmeal is medium grain, as opposed to fine grain. Fine grain makes for fluffier, less gritty cornbread. I use fine cornmeal for best results. Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.