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’ve made this cornbread several times now, and the whole family loves it! I have a question, though- I am wondering if it can be frozen? As much as we love it, we just haven’t been able to get through it fast enough. Thank you!

    1. Hi Julie. I’m happy to hear you and your family are loving the cornbread! Yes, cool and then freeze the cornbread. It freezes well! Thank you for your fantastic feedback and review!

  2. This is a delicious easy recipe. I followed the recipe exactly as written, but added in some defrosted frozen corn. Took 25 minutes to cook. Have made it twice and both times it turns out perfectly!!

  3. This truly is the best cornbread, not just vegan. I’m not vegan, but my daughter is, and I wanted to share a batch with her. This is SO great! Easy to make, easy to make, and good texture from the cornmeal. It is on the sweet side, but we like it that way. I just toasted some for breakfast, and it was even better! Thank you so much!

    1. You are welcome! Oh Yumm…toasted cornbread! That sounds delicious! I’m thrilled you loved the cornbread, Anne! Thanks for your fabulous feedback!

    1. Hi Teresa. I have never added corn to my cornbread, however, other people have commented that they have added corn and that it was quite delicious! I hope this helps

    1. Another commenter made the cornbread in a regular muffin tin and it turned out quite well! For mini muffins, just bake them for 12-15 minutes instead.

  4. Replaced oil with applesauce and used gluten free oat flour (1 + 1/4 cup). Turned out great. Might be just my oven, but this modified recipe needed to bake 30 minutes. I’ll use this easy recipe again because it checked all my boxes: vegan, gluten free (with oat flour) and virtually oil free except for light coat of olive oil on pan. Moist and tasty, too!

  5. I love this cornbread! I have made this recipe several times, and it is awesome! I believe I have perfected it for my taste. I don’t add the sugar, and I add a little more baking soda as I put them in muffin tins because I love the peaks and portion control. This recipe has all the texture of regular cornbread, but it’s not as heavy. I highly recommend it if you’re looking for old-school cornbread your Mom use to make!

    1. Hi Karen! This is great recipe to adjust to your liking, and I’m glad you found yours! Thanks for your beautiful feedback! I can see your muffins in my head!

  6. This is the best vegan cornbread we’ve ever had! I made one slight adjustment/experiment –I replaced a third cup of the sugar with 2T maple syrup and it was soooooo good. Everyone loved it. Baked 25 minutes. Thanks for all the great recipes, Nora! Love your blog so much.

  7. I substituted fine white cornmeal because that is what I had. It was tasty, though it was still a bit undercooked even with a clean toothpick test. It was less done towards the outsides of my iron skillet so I will test there next time. My PITA kids yelled at me for cooking something new but then we’re SHOCKED it was basically cake when they finally tried it.

    1. Hi Gayle. I’m so glad you find the cornbread easy and delicious! It does adapt well to sweetness preferences. Thank you for sharing!

  8. I baked this in my 10 1/2 inch iron skillet and it turned out perfectly! I’m not a “sweet” cornbread fan so was hesitant about the sugar but the flavor of this cornbread is fabulous! 😋 My husband said he’ll never eat another cornbread. 🙂 Thank you so much for the superb recipe!

  9. Oh my goodness, this cornbread is delicious! I made it today for our Thanksgiving cornbread dressing that we’ll have tomorrow, and I snuck a taste. I love it! I reduced the sugar by half, which was perfect for my taste. Also, I’m the only vegan in my family, and my husband swears he can tell when certain things are vegan; I made the cornbread while he was gone on a duck hunt so that he wouldn’t see the ingredients. When he got home, he tasted the cornbread and couldn’t even tell it was vegan! 😆👏 Score!

  10. Hi Nora – The recipe seems perfect for the occasion. Was wondering if I am able to swap out the almond for Soy milk? My grandaughter has a milk/eggs/peanut allergy and has just been given the okay to introduce soy into her diet.

  11. This is the fluffiest cornbread I ever made, I don’t eat much cornbread, I wanted to make some for this dressing I’m about to make.
    The only thing I did different was I got white cornmeal instead of yellow

    1. I’m glad you love the cornbread, and chose this recipe for your dressing! Thanks for your great feedback and review! Happy cooking!

  12. Hi, Nora! Love your creativity. 🙂 Can you suggest the best wheat and rice-free alternative to the all-purpose flour in this recipe? I have family members who can’t eat those, so I have almond flour, oat flour, spelt flour, chickpea flour… (ha ha!)

  13. This is my go-to cornbread recipe. Doesn’t need any butter at all! Today I played with it by adding some lemon zest and fresh blueberries. Soo gooood. Thanks for such a great fuss-free recipe!!

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