Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!
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.
Serve cornbread with this Sweet Potato Black Bean Chili , Instant Pot Baked Beans, or Ultimate Vegan Chili for optimal results! 🙂
The Best Vegan Cornbread
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
- For oil-free - replace the canola oil with applesauce.
- 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.
- 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.
- Adapted from allrecipes.
Just tried this for the first time and it turned out great. Chili has long been a staple for us, and I used to just make the cornbread muffins from a box. Then I became vegan about 1.5 years ago, and was trying to substitute the egg in that old boxed mix, with less-than-stellar results. So I went to my go-to website for vegan cooking – Nora Cooks – and once again was not disappointed!
I needed a cornbread recipe and I knew coming to your website wouldn’t not fail me! I made this cornbread to go along with a vegan gumbo and it was a hit! Used half the sugar and it was sweet enough for me. Added a little pat of vegan butter or red pepper jelly to each slice paired so nicely. Will try adding some cheesy shreds or sliced jalapeno in the mix next time. Thanks again 🙂
Hi Golde. I am so glad you loved the cornbread recipe! It is fun to try the recipe to add other ingredients, and jalapeño and cheese shreds sound delicious! Thank you for sharing your stellar review and fun feedback! Happy cooking!
So good!!!
Have you ever made this with any other milk alternatives? We ha e a nut allergy to accommodate but I don’t want the recipe to suffer.
Thanks 😊
Yes, I use soy milk or oat milk regularly, they both work great. You can use any milk you like, but make it unsweetened and unflavored.
Have you ever added add ins to your cornbread- like corn kernels or vegan cheese?
I have, and it works great!