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 (429 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. We love this recipe! We are oil free so we sub applesauce for the oil with no issue. Even non vegans ask for the recipe and say this is the best cornbread they’ve ever had. Nora Cooks is our favorite vegan site. The vegan gravy and the marinated tofu are on regular rotation in multiple houses too.

  1. Nora, I went into renal failure so after being vegan, I was asked to eat animal products to get my albumin levels up more.   Despite being able to have milk, eggs, etc, I still will only make this cornbread and many of your other baked goods as written.   This cornbread is a hit with my non-vegan family and friends.  I often add chopped green chilis, frozen corn, and vegan cheddar cheese.  It’s sooooo good!   I make this cornbread in a mini loaf shape muffin pan.   Your recipes are a hit and a winner in our home, vegan or not!!  Thank you!

    1. Hi Jill. Wishing you health as you deal with your new challenge. I’m glad to hear that you and and your family love the cornbread, and other recipes of mine! Thanks you for sharing this wonderful review and your delicious ideas! Wishing you happy cooking!

  2. I just made this with Bob’s Red Mill 1:1 gluten-free blend and it turned out perfectly! It really hit the spot with a bowl of chili on a cool fall afternoon.

    Thanks for all your fabulous recipes!

  3. I made this for breakfast with Trader Joe’s gluten free flour and it came out perfect! I followed the recipe with minor tweaks: gluten free flour (the end result didn’t taste gluten free), soy milk, and half a cup of sugar to make it a little less sweet. 5 stars!

  4. Excellent!! Everyone loved it and couldn’t believe it was made from scratch! Such an easy recipe and absolutely delicious. Thanks for sharing it!

  5. Thank you so much for this!
    This is my go to cornbread recipe. I use it every single time and it always turns out really well. One of my kids is vegan so this really comes in clutch. I’ve added plant cheese, roasted corn and jalapeños on occasion and it’s scrummy. 10/10. 

  6. We love this sweet cornbread!  

    If we wanted to add pineapple tidbits to this recipe, what would you recommend?  How much pineapple, and I assume we would reduce the other liquids?  

    PS.  Can you please publish a recipe book?? I make so many things from your website and would love to have a pretty book to add to my collection! 😉  

    1. Thank you so much, Dawn! I haven’t tried it but I’m sure drained pineapple chunks would be a great addition. You could add 1/4 to 1/2 cup and reduce the almond milk to 3/4 to 1 cup. Hope this helps!

  7. This cornbread was a huge hit at the pool party I went to today. The hostess made chili and everybody absolutely loved the cornbread. I made a double batch for 9 people and they ate every last piece. After everyone was full and couldn’t eat another bite, they all had another piece of cornbread for dessert!

    1. Hi Suz! Sounds like a very fun pool party! I’m thrilled the cornbread was a hit! Thanks for sharing your fun story and great feedback!

  8. Needed a new cornbread recipe and this one fit the bill. Easy and sticky sweet. My old recipe was too gritty and dry. I replaced the oil with applesauce and my best friend didn’t even notice. He was too busy asking for seconds. Thank you for the wonderful recipe.

    1. Hi Mel. You are welcome! I’m glad that you and your friend loved the cornbread! Thanks for taking time to share your wonderful feedback!

  9. So unbelievably delicious!! My son begs me to make this all the time. Do you think it would be OK to add some thawed frozen corn? What about replacing some of the flour with cornmeal to give it a bit more of a gritty texture? Would that work?

    1. Hi Christa. I’m so glad the cornbread is a hit and that your son is loving it! I have not tried adding corn, 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! Thank you for sharing your fantastic feedback!

  10. Hello Nora, 

    Love your recipes! I was going to make this one and I have the Bob red mill cornmeal, which is a whole wheat cornmeal. Their recipe isn’t vegan, but doesn’t add another flour it just has their cornmeal being used. Am I able to do that and use the vegan parts of your recipe? I’m wondering why you decided to have cornmeal and add flour as well. Thanks!

    1. The flour in this recipe is what makes the cornbread a soft and fluffy bread. Without it and I don’t think it would work!

  11. These were surprisingly really good. Swapped the canola oil with coconut oil. So tasty! Just like jiffy but VEGAN. Thank you !! 

    1. Hi Symone. This particular recipe works just fine without any egg substitute. Same goes for my vegan pancakes!

  12. This corn bread is AMAZING! It’s so easy to make and tastes incredible. Thank you Nora for another simply perfect recipe! 

    1. You are welcome! I’m so happy you love the cornbread! Thanks for sharing your fantastic feedback and review!

  13. I’m just here to say that I did indeed try this with a gluten free cup for cup baking substitute (White Gold cup for cup) and it was a resounding success.  I doubled the recipe but followed it exactly, though I used oat milk (my group has a few almond allergies), and made it in a 9 by 13.  I needed to cook it a few minutes longer due to the larger pan (closer to 30 minutes, maybe 32?).  It disappeared within minutes and got absolute rave reviews.  Everyone is already asking when I will make it again.  Most people commented that they couldn’t even tell it was gluten free.  Nora, your recipes are all incredible.  Thank you for this site!!

    1. Hi Sarah. You are very welcome! I am so glad you are enjoying my recipes! I’m thrilled the gluten free cornbread turned out to be a hit! Thank you for sharing your wonderful feedback! Wishing lots of happy cooking!

  14. Vegan success! As good as non vegan. One bowl recipe. Super easy to make. Came out nicely risen, fluffy and not too crumbly. Tasted great the next day too. Not too sweet so it went well with savory chili but enough sugar to work as a tea/coffee cake. 

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