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
4.95 stars (529 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 made this before and got good reviews. I am making again with honey, coconut oil and coconut milk in place of sugar, canola oil and almond milk. We shall see how it tastes.

  2. This is a great vegan cornbread recipe. I make it every time we have chili night. We love all of your recipes, thank you!

    1. Hi Paul. Your kind and positive words make me happy! I am glad you all love the cornbread, and all of my recipes! I appreciate you using them. Thanks for your uplifting feedback!

  3. I absolutely love this recipe. I’m not vegan, just allergic to eggs, as well as I have a severe anaphylactic allergy to almonds so just use regular milk and it still tastes awesome and so easy

  4. I use this recipe all the time! It’s on point. Chili with this corn bread is fantastic. I add a can of sweet corn to this too. Thank you for the great recipe.

    1. Hi Sarah. I’m glad you are loving the cornbread! Your addition of corn sounds delicious! Thanks for your great feedback and review!

    1. Hi Sonya. How wonderful that the cornbread turned out delicious for you! Thanks for your great feedback and ideas!

  5. This is the absolutely the best plant based cornbread I’ve ever eaten! I did use whole wheat pastry flour and olive oil (the only oil I had). This will be a regular item on the table. Thanks for all your wonderful recipes. I’ve never been disappointed with any I’ve tried.

    1. Hi Nancy. I’m so thrilled you love the cornbread, and that it will become part of your meal rotation! Thank you for sharing your fabulous feedback and review! Happy cooking

  6. AMAZING!!
    I made this twice, so sooo good.

    The second time I put it in a loaf pan and baked it at the same temp for 35-40 mina. Really freaking delicious !

  7. This is fantastic cornbread! I don’t even notice it is vegan. Fabulous. I’m from the South so I reduced the sugar by half. I’ll probably reduce even more next time. My family couldn’t get over how great it was. I’m so excited to have found this!

  8. I make this cornbread regularly! It’s so easy and delicious and actually stays together, opposed to falling apart like so many other recipes. I sub applesauce for oil and stevia for sugar and I always get compliments!

  9. This was delicious! It’s a bit on the sweeter side. I like a sweet corn bread but I could maybe even do just a little less sugar next time.  I made it as muffins and cooked around 15 minutes.

  10. I seriously cannot get over the deliciousness of this cornbread! I only had vanilla unsweetened almond milk on hand and had to use it for my most recent batch. It added such a wonderful flavor. I served this with maple butter and my goodness it was heavenly! Thank you Nora for always being my go to for amazing vegan recipes!

    1. Hi Nerissa. I’m glad your cornbread turned out wonderful with the items you had on hand! I love it when that happens! Thank you for your fantastic feedback, and for using my recipes! It makes my day to know you rely on my recipes for deliciousness!

    2. Nerissa, glad to hear you liked it with unsweetened vanilla almond milk because that is what I have in the house and I want to make this in the morning!!

  11. Once again another winner. Although I reduced the sugar a bit- I think I will reduce it even more next time. Also, I added about 1/2 cup of frozen white corn. 

    1. Hi Nina. Your cornbread must have been so delicious with the added corn! Yumm! Thanks for your fantastic feedback, ideas, and review! Happy cooking!

    1. I think that would make the bread overly moist and dense. Applesauce is the best substitute for the oil because it still adds moisture and enhances the texture without weighing down the dough. I hope this helps!

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

    1. Hi Ana. I have never tried this recipe with rice flour, so I am not sure how it would work. I have received 2 or 3 comments from people who did did try it with rice flour, and they said that it worked for them. One comment specifically stated using Bob’s rice flour. I hope this helps!

    1. You will need to double the batch for a 9 x 13 inch pan. The cornbread might be a bit taller and need to bake an extra 5-15 minutes. Hope this helps!

  12. Absolutely delicious!!! I did modify it a bit. Sorry. I reduced the sugar to 1/3C and used vanilla almond milk. I do put vanilla in my cornbread anyway so… everyone loved it! My husband asked me to make it again!! Excellent corn bread! Highly recommended 

    1. Hi Theresa. I’m so glad you all loved the cornbread! It’s great that you adjusted the sugar amount to your liking! Thank you for sharing your wonderful feedback and review!

  13. This was delicious! My daughter is allergic to milk and eggs and this was a great find! Very moist and easy to make, definitely a keeper!!

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