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 (542 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. Whole grain or gluten free - You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. A quality gluten free flour mix works as well.
  2. For oil-free - replace the canola oil with applesauce.
  3. Make cornbread muffins - Preheat the oven to 350 degrees F. Spray a muffin pan with oil (or use liners) and fill 3/4 of the way full. Bake for 18-20 minutes.
  4. Less sweet - This a sweet cornbread, but feel free to make it less sweet if you want. You can cut the sugar in half, or even use just a few tablespoons of sugar for a barely sweet cornbread.
  5. 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. Hi! Can you sub coconut oil for the canola? Also, If I wanted to cut some of the sugar out, how low would you recommend going so it still turns out?

    1. I’d suggest cutting the sugar in half, you might be able to lower it even more than that but I haven’t tried it. You can sub coconut oil, but realize that if it’s not refined coconut oil, the cornbread will taste a bit coconut-like. And I would warm the milk to room temperature because with coconut oil, if the milk is cold, the coconut oil will firm up when you mix it all up. Hope that helps!

  2. Came out fluffy and moist. This is my favorite plant based cornbread I’ve tried yet. None of my family could tell that it was vegan.

    1. I’ve had it turn out gritty when using coarse cornmeal, which is not my favorite. Use a fine cornmeal and there will be no grit whatsoever.

  3. Hi Nora! We’re having a chili cook off at work and I’m making vegan chili and this cornbread…for the first time. How long would I cook mini muffins? Maybe 10 minutes or so?

    We’re also having a breast cancer fundraising bake-off and I can’t decide which of your amazing desserts to make! I’m sure to win with whatever I make of yours. I’m thinking kitchen sink cookies. 🙂


    1. Sounds like fun! Yes, you can bake the mini cornbread muffins for 10 to 15 minutes instead. Good luck with your cook and bake-off’s! I’m sure you’ll do amazing!

  4. I love this recipe. The texture and flavor are terrific. I always add just a bit less sugar (about 100g) and cook a few minutes longer to get it more browned. My kids love it too, which makes this an automatic staple!

    1. I’m glad you and your family are loving the cornbread! Thank you for sharing your baking experience and ideas! I appreciate you and your fabulous review!

  5. This recipe is so delicious and easily workshopped. I have tried dozens of vegan cornbread recipes but this one is KING. I make this on a regular basis and share the recipe constantly! I have made this with dairy milk, coconut milk, and oat milk- I have also tried it with real butter (melted), coconut oil, and vegetable oil – and of course, we’ve at times made it gluten-free as well. It’s never not turned out.
    Save this. Pin it. Use it!


  6. Hi Nora,
    I’ve never made vegan cornbread before. This recipe was easy and it tased good. The texture was good too. I used about 1/3 the sugar and for my taste it was good.

  7. Really enjoyed this recipe. I swapped the sugar for Splenda Monk Fruit sweetener. I used less than recipe called for and still found it just on the edge of being too sweet. Next time I will half the sugar. This will definitely be in the rotation. I also used spelt flour.

  8. As a Southern, I’ve eaten a lot of cornbread but never made it from scratch. This cornbread recipe was so good. I served it with homemade chili. The chili was ok but I could have eaten to whole pan of cornbread by myself. Now, I’m looking up other meals to serve with cornbread just so I can make it again. Thank you for sharing this recipe.

    1. You are welcome, Laura! I’m so glad you loved my cornbread! Thanks for taking time to share your terrific review and comments! Happy cooking!

  9. Hey thank you so much for your easy recipe. I have been struggling with making vegan cornbread either too cornmealy, too dry, too something where it sticks to the pan. I have one question, do I need to put an egg replacement or will the baking powder and self-rising flour do the trick?

    1. Hi Cee. I can’t tell you exactly why but this recipe just works without an egg substitute! I hope you enjoy the cornbread!

    2. I use a glass 8×8 casserole and grease it with butter (trader Joe’s vegan butter usually) and the cornbread never sticks to the pan.

  10. Best cornbread of my life! I used oat milk as that’s just what I had on hand and it’s amazing! Thank you for such a fabulous recipe

  11. I’m not sure if I have ever left a review for this cornbread recipe but in case I have it deserves another 5 stars rating! This is the only cornbread recipe I use! I can always count on Nora for delicious recipes! I made this today to go with some pinto bean soup. Thanks for such a wonderful recipe!

    1. Yes, pea milk will work instead of almond milk. I haven’t tested this without the granulated sugar but other commenters have had luck using liquid sweeteners, so it’s worth a try!

  12. I need to limit my salt intake. Is this much salt needed by the recipe? I know some baking recipes require salt to work properly.

    1. You can easily cut the salt down to 1/2 teaspoon if you want. It helps balance the flavors in the bread but doesn’t affect the structure much.

  13. This has been a staple in my house since 2020. I pair it with my winning vegan Chili recipe (thehamptonsvegan.com). It honestly is THE best recipe and when I forget to buy ground flax, it is perfect because this recipe simply calls for oil as the egg replacer. I’ve made it gf too btw. I used the Redhill all purpose gf flour. Not as good as original recipe, but still very tasty!! Thank you for sharing this gem!

    1. You are welcome Alecia! I’m thrilled you guys are enjoying the cornbread! I appreciate your stellar review and feedback! Thank you!

  14. You are my go to for vegan baking, Nora, and I’ve been making this cornbread for a year or two now. I think it’s one of my family’s favorite things I make. The only modification I’ve made is to turn it a little more savory by adding a can of diced green chilies and about a cup of vegan cheddar shreds (I prefer Follow Your Heart). Thanks so much for sharing your recipes!

    1. Hi Katie. You are welcome! Your additions to the cornbread sounds delicious! I’m glad you are loving the recipe! It is encouraging to hear you are enjoying many of my recipes! Thanks for sharing your wonderful feedback. Happy cooking!

  15. I made this today to go with some lovely Mexican, flavored bean soup. I substituted cornmeal with corn grits, all purpose flour with cake flour, canola oil with avocado oil, and sugar with date syrup. Even with all the subs it turned out delicious, although kind of a dark color because of the date surup. It’s a keeper.

  16. I have tried many vegan cornbread recipes in the past and I keep coming back to your recipe, Nora. It’s definitely the best I have made. Tried, tested and true! A winner, once again!

  17. This cornbread is absolutely DELICIOUS!! I made a double batch and added about a 1/4 cup or organic raw honey for added sweetness. This recipe offers flavor and moist-moist scrumptious cornbread that melts in the mouth. Thank you Chef Nora from cornbread connoisseur!!

    1. Hi Yvonne. I appreciate your fun and upbeat feedback! Thank you for sharing your awesome review! Wishing you happy cooking!

  18. Another fantastic recipe, Nora! So incredibly easy….unbelievably easy when you take into account how delicious it turns out. I served it with vegan chili and agave vegan butter. Thank you so much for sharing.

    1. I’m so glad you loved the cornbread, Emily! I appreciate you using my recipes! Thank you for your amazing review and feedback!

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