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. Hey y’all
    I just made this delicious recipe using almond flour and xathan gum instead of flour, worked perfectly. Thank you Nora for another lifetime recipe ❤️

    1. Hi Kris. I’m glad the recipe turned out for you! Thanks for sharing your wonderful feedback and baking experience! I appreciate you using my recipes! Happy cooking!

  2. My daughter who is not vegan loves cornbread so I was looking for a recipe that we could all eat.
    So incredibly easy to make, and delicious. My whole family devoured it. You would never know it’s vegan! This will definitely be my go-to!

  3. Going to make this for the first time on New Year’s Day. Has anyone ever used an iron skillet? If so does that effect baking time?

      1. I doubled the recipe, used regular milk but added a tbs of vinegar to it. I also used half brown and half regular sugar. It turned out amazing! Thank you 😊

  4. We made this last night for our family time with adult children. Some are vegan. Everyone loved this! This is our new chili recipe.

    1. Thank you for sharing your wonderful review. I’m thrilled this will be part of your meal rotation list!

  5. Fantastic recipe! I used white whole wheat flour, coconut sugar instead of white and poured some maple syrup on the bottom the the pan to make maple-bottom cornbread. Thanks so much for sharing this recipe, a go-to for me from now on!

  6. Love this recipe! I’ve made it a few times and it’s always a hit.

    I wanted to make it tonight but don’t know if I can run to the store tonight..would canned coconut milk work well? Or will that cause issues. Thanks!

    1. I’m so glad you love it, Savannah! Canned coconut milk should work here but it hasn’t been tested, so I can’t say for sure.

  7. I have made this several times and it never disappoints! Recently I developed a bad gluten allergy so I thought I would try to sub the flour portion for King Arthur’s gluten free flour and it worked very well. It yielded a slightly different texture (which I expected) and it didn’t rise as much as the original recipe, but it was still so delicious! Thanks again Nora for another great recipe!

  8. LOVE this recipe! I used oat milk (Earth’s Own) which is already a little sweet so I cut the sugar in half the second time I made it. The result was perfect. A new family fave. Perfect pairing with a lentil loaf or Vegan Jambalaya! Thanks Nora!

    1. Can I use sweetened almond milk instead if I cut the sugar down? What would be a good reduction, 1/3 cup sugar instead?
      Thank you!

    1. I have never tested this with maple syrup, however, others have and indicated that it worked. I recommend using half the amount of syrup if you try it. Happy cooking!

      1. Hi Silvia. Whole wheat flour will work but the cornbread will taste like whole wheat and be a bit dense instead of fluffy. I have used whole wheat pastry flour and that works great! You can sub coconut oil, however, keep in mind if it is not refined coconut oil the coconut flavor will be strong in the cornbread. Hope this helps!

  9. This is my go to cornbread recipe. It’s so delicious. It’s very forgiving as I have often subbed one or more ingredients. It turns out beautifully every time. Thank you Nora!

          1. I made it. It was good but very dry. I followed the recipe and used Trader Joe’s unbleached flour and Bob’s cornmeal. What can I do to add aome moisture. I want to be able to perfect this easy recipe. Thanks

          2. It might be dry if you over baked it, otherwise it is moist and stays quite moist for a few days.

  10. I made this last minute as I thought it’s not Friendsgivjng without cornbread, even living in France now! I wanted to bring a bit of the south to France for my friends from the UK who have never tried cornbread. I didn’t have cornmeal, so I used polenta instead. It was absolutely amazing! It took a bit longer to cook and that’s just because the difference in ovens in France vs the US. I was asked to make this again for another party I’m attending today. My kids said it tasted just like the Jiffy cornbread they remember having in the US!

    1. How wonderful the cornbread was a hit! Sounds like a very fun Friendsgiving! Thank you for sharing your terrific review and feedback!

    1. I am thrilled you love the cornbread, Rose! Thank you for using my recipes, and for sharing your wonderful review and feedback! Wishing you happy cooking!

  11. Hi Nora, I’ve used this recipe a few times now it’s always a success! I was wondering if I could make it ahead of time like a day before, and if so, what are your recommendations on best ways to store and reheat?

    1. I’d cover it well and keep it in the fridge until the day you plan on serving it (not more than 2 days ahead of time). Thanks!

  12. Made this recipe many times before and loved it! If I wanted to make mini muffins instead of a pan, how would that affect the cooking time?

  13. Hi Nora. This recipe looks amazing. I was wondering could I also add frozen spinach and red peppers/or sun dried tomatoes? If so, how much could I add? Also I am going to substitute the oil for applesauce. Thank you so much.

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