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 (476 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 haven’t tried this yet but I’m leaving 5 stars in anticipation lol! Can I use vegan butter in place of the oil?  

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

  2. Hi Nora. We love this recipe and I have made it at least 20 times. Is the cooking temp and time different for muffins? How many should it yield?

    1. You can definitely make the cornbread into muffins, I do it quite often. They will need about 15-20 minutes in the oven. Same temp. It will make about 12 muffins. Happy cooking!

  3. I am new to baking and over the last 2 years I have been trying out vegan recipes. This was relatively simple and it came out amazing !!! I loved it. I used less sugar than the recipe and I left out the oil and it was still soooo goooddd !!! Thank you for sharing these amazing recipes Nora ! I will be making this again. Up next to try – the 1 Bowl blueberry muffins ! 😀 .

    1. Hi Ashanna. Thanks for sharing your feedback! I’m so glad you loved the cornbread! I appreciate you using my recipes! Enjoy those muffins! Happy baking!

  4. I made this corn bread and it was delicious, just like you said. I had made some good chili and wow the cornbread was awesome with it. Thanks for letting us see this great recipe.

    1. I’m so glad you loved the cornbread, and that you made it with chili! So delicious! Thanks for your wonderful feedback! Wishing you happy cooking!

      1. Your cornbread is delicious I tried it and it is so good thank you for making this recipe
        You are a good cook

        1. You are welcome, Sasha! I’m glad you enjoyed the cornbread! Thank you for sharing your kind words and feedback!

  5. We have made this recipe so many times and it has become a favorite! We are going camping and I was wondering if this can be made ahead and frozen? Thanks! 

  6. I have homemilled white wheat flour and dent corn that I will mill in flour… can I use this? Should I add more like 1/4 cup per 1 cup of AP flour? I love all your recipes too… making it tomorrow. Thanks in advance! I usually read all comments before asking a question, but there are quite a few. I read many but could not see any about home milled flours.

    1. Sorry I don’t have any experience using home milled flour so I really can’t say. If that’s what you normally do then sure! Hope it works out for you. Thanks!

  7. Just to let you know, we made this with King Arthur gluten free measure-for-measure flour instead of AP flour and subbed avocado oil for the canola oil, and it turned out perfectly! Just delicious! We run a bed and breakfast hotel and this will be a great side to serve our vegan/gluten free guests. Thanks for the recipe!

    1. That’s great to know, Sydney! Thank you so much for sharing the adjustments you made and for your wonderful feedback!

  8. Whole family loved these! We made two batches in muffin tins and they all got eaten in one night! 

  9. I have made this recipe probably a dozen times now and it always turns out well although I cut the sugar in half to 1/3 Cup and use soy rather than almond milk. (Although I guess I’m one of “those people” who alters the recipe then rates it haha)

    1. Hi Elizabeth. Thank you for your feedback and substitution ideas! I’m glad you are enjoying the cornbread!

  10. I am loving how simple this recipe is and the ratings made it sound even more convincing to try. That being said, could I add a can of corn or jalapeños? Just want something to add to it.

    1. Hi Sam. I have not tried adding corn or jalapeños, however, others have commented they have and that it turned out delicious! You may have to adjust the cooking time a bit. Let me know how it goes for you!

  11. I have family members who won’t eat any other cornbread. It’s the best cornbread. Non-vegans can’t tell that there’s no eggs nor milk.

  12. Tried it and added more sugar cause I like sweet cornbread I think I needed to add more oil as my cornbread fell apart just crumbed. But will for sure keep using this one good flavor

    1. It sounds like the added sugar caused the cornbread to crumble. A little more oil or milk should help hold it together next time!

  13. My family and I love this recipe, we all have dairy,egg ect food allergies and finding the right recipe that tastes good as well is hard to find. Even our extended family who scoffs at most vegan food, love this. Thank you! 

    1. You are welcome, Sierra! I’m so glad you family is able to enjoy the cornbread! Thank you for your wonderful feedback and review!

  14. I made soup and decided to make some cornbread. This way the first recipe to pop up on google and I had all the ingredients for it. I used organic cornmeal and followed the rest of the recipe. I am so glad I decided to go with this recipe so delicious and very moist ! I plan to share this cornbread with my family !!!! After sharing this, my family will not joke about my cornbread anymore lol. Thank you!!!

    1. This the second time trying this recipe n it still comes out dry, am I supposed to grease the pan

  15. I’m so glad you are offering oil and nut free options and suggestions. This is such a huge issue with the variety of health issues in my little family, now we can often eat together! Greatly appreciated!

  16. These turned out really well. All my baking dishes were being used for other things when I made them so I used my muffin tins. I think next time I’d add a can of creamed corn for extra moisture but otherwise awesome.

  17. Another gold recipe. I tried 1 other cornbread recipe before this, I should always just start with Nora’s stuff. Made exactly as described baked for 27 minutes and wallah, delivious! Thanks for another winner ?

  18. I made this with the applesauce substitution for the oil and reduced the sugar as suggested in a few other comments. Delicious!! This will be my go to recipe for vegan cornbread. Thank you!

  19. Loved it. Used 1/3 C sugar as suggested as well. Family loved cornbread as a side as well as topped w/a burger casserole type topping I tried as well.

    1. Hi Carol. The casserole topping sounds so good! Thank you for sharing your great feedback and ideas! I’m glad your family love the cornbread!

  20. Really excellent recipe. I agree, I used 1/3 C sugar as well. Family especially enjoyed the cornbread w/a ground beef recipe I found and put it on top and to the side!

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