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 (447 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. Thank you for this wonderful recipe. I subbed the flour for cassava, oil for olive and sugar for coconut sugar – the batter was very thick and I added more milk yet did not want to add too much. I baked it in it’s thick consistency and it was chewy in the middle. Any tips with these alternatives?

    Thank you

  2. I’ve made this recipe a hundred ties and it’s great every time! Everyone asks me for the recipe. I want to make this in mini muffins. How long would the baking time be? Thanks!

    1. How great you are loving the cornbread. For mini muffins, bake them for 12-15 minutes. Thanks for your fabulous feedback and review!

  3. I have made this multiple times. I love how simple the ingredients are. My family says that this is one dish where they think the vegan version is superior! Huzzah 🙂

      1. This cornbread is super tasty and very easy to make. I’ve made it twice now. My only issue is it’s a bit crumbly. I’m not sure how to fix that. Other than that, it’s absolutely perfect!!

        1. Hi Christie. Great to read that you are loving the cornbread! It’s more crumbly hot out of the oven, but much less so as it cools. Thanks for sharing your wonderful feedback and review!

    1. This was good! I woke up this morning craving cornbread since I had just seen it on a commercial the night before! It took me literally 10 minutes to throw together. I went back to sleep for 25 minutes while it baked, then had fresh cornbread to enjoy for breakfast! I liked how the ingredients were simple and I had everything on hand. Thanks!

  4. This looks great! I recently tried another vegan recipe for cornbread muffins, and it totally bombed in that the crumb was so loose that the muffins fell apart (even after waiting the needed time to cool). 🙁
    Since there is no flax egg, could you tell us more about how these yield a consistent muffin without collapsing? I really am desperate to find a go-to recipe.

    1. I can’t tell you exactly why but this recipe just works! You really don’t need an egg substitute here, but if you want to add a flax egg I don’t think it will hurt anything. This cornbread does not collapse or fall apart. If you try it, let me know how it goes!

    1. Hi Debbie. Omitting the sugar may affect the overall texture of the cornbread, however, you could leave it out. Other bakers commented they have tried an alternative sweetener, and it turned out well. Hope this helps!

    2. Hey Debbie, we used Swerve (sugar alternative) last night when making this. You can use the same measurements cup for cup but it may not be as sweet tasting as the original recipe. But it was still soft and moist. I would say that the cornbread seems lighter when using Swerve. I hope this helps!

  5. Delicious recipe, will definitely make it again. Just a tad too sweet for me so will reduce the sugar next time.

    1. I absolutely love this recipe, and you are right it is the best cornbread recipe hands down.
      Want to turn it up a notch? Add 1 cup fresh blueberries to the batter before baking…pure heaven.

  6. This is soo delicious thank you for sharing your wonderful recipe! Will 100% add this to the regular rotation 🙂

  7. Hi Nora. I’ve written to you before about how much I love and trust your recipes! I appreciate how you always respond to me! Thank you!

    I’ve been making your cornbread for over a year, but recently have been making it at least 2 times a week. I love it, as well as others I share it with, including my Golden retriever.🙂

    I’ve made it with almond or soy milk.
    I make it in the toaster oven.
    I make it with applesauce instead of oil.
    I also cut back on the sugar to 1/2 cup.

    How do you adjust cooking time if I make muffins?

    Thank you!

    1. Hi Maria. Thank you for your fabulous feedback and review, which brought such a smile to my heart! I love that your golden retriever shares the cornbread as well! Muffins will need to cook 18-20 minutes. Wishing you lots of happy cooking!

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