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 (568 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

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

  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.

Nutrition

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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Comments

  1. This is the 2nd time I have made it and it’s my go-to for cornbread. Both times I made oil-free by using applesauce instead. I used Bob’s Red Mill polenta before which tasted better than these ones made with Quaker Oats corn meal ? Thanks Nora! I love your recipes!

  2. This is an excellent recipe. The texture and flavor were delicious, sweet but not too sweet, and easy to slice and serve. I did made it in a cast iron pan which I sprayed with oil, and preheated along with the oven. It gave it a golden brown crust.

  3. Delicious!!!! Just made this to go with some vegan chili. The family loved it! I’ve not made vegan cornbread, only with buttermilk. This was absolutely perfect! Thank you!

  4. By far my favorite cornbread recipe! Everyone in my family  asks for “my cornbread” they didn’t even know it was vegan. I do add 2 extra table spoons of oil I find that it stays moistened and doesn’t crumble as much. 

  5. Loved it! Subbed Oat milk for Almond since that’s what we had and also used Olive Oil instead of Canola. Delicious!! 

  6. Great recipe. I did the applesauce substitution along with coconut sugar instead of regular. I also used part whole wheat and part spelt flour. Turned out fantastic.

  7. I make this a minimum of once a week – perfect doesn’t even cover it! I grew up with a more savory cornbread tradition, so the first few times I made this recipe I cut the sugar to 1/3 or 1/4 cup, but having since made it exactly according to the recipe (2/3c sugar), I am completely sold on the cornbread-leaning-corncake. I also add in some frozen fire-roasted corn kernels for some additional texture. THANK YOU for this recipe – consider me a convert to the side of sweet cornbread!

  8. Moist, fluffy, sweet but not too sweet, and so simple. Subbed macadamia for almond milk because that’s what we had on hand and it worked great. Thanks!

  9. Fabulous!  My only change was Extra virgin olive oil and I added 1/2 of the sugar and the other 1/2 was honey.  This is a winner recipe!

  10. Awesome recipe! Thank you for sharing! My batter was thicker but it came out just right. I replaced the sugar with agave syrup and canola oil with olive oil (the only one i had available) and it tasted great. The best corn bread recipe! ??

  11. This was amazing!! I used soy milk instead of the almond milk. Had it with chilli at the cottage. This will be a must every time I make chilli or bbq. 

    1. This recipe is delicious, moist, and could not be easier! I was looking for a vegan cornbread to accompany my husband’s vegan chili and made muffins last night. We tasted one this a.m. — had to try before serving to friends, of course — and were really impressed by how moist and tasty they were. They could be a bit less sweet for my palate, but will be the perfect complement to a spicy chili and tangy avocado salad. If you make muffins instead of a loaf, 18 minutes was the ideal bake time. They came out golden on the top, nicely risen, and still moist in the center. Highly recomment!

  12. I just made this for me and my lovely wife, it was absolutely amazing. Just the right amount of cornmeal and sweetness. Thanks soo much for the recipe ?

  13. This is my favorite cornbread. Full confession I ice it with earth balance sometimes and throw some agave on top and it’s absolutely a dessert like that! I also love it in “sweet m*lk” oh goodness. And lastly if you’ve never made a big tray of this for everyone and served hopping johns on top, I would def suggest it! I’ve made this recipe 20+ times but I just realized I’ve never left a review! Thank you so much for the great recipes! 

    1. Hello,

      I made this tonight to prep for thanksgiving studding. I made my own quinoa flour and added about 1/2 cup of almond flour to total the 1 1/4 cup of flour. I used homemade applesauce instead of oil. I used monk fruit sugar for granulated sugar and only did half because I ran out of sugar (1/3 cup). This cornbread is amazing and I am now so excited for Thursday (this will be my first time making stuffing. ). 

      My concern is that I need to store it. So I leave this on the counter for the next three days or can I put it in the fridge. Please help!  I got too excited and I made this early (on a Monday) but I was that excited. 

      1. So glad it worked well! I would definitely store it in the refrigerator, I might even freeze it to make sure it’s fresh on Thursday. I find it only keeps fresh for a few days, then it dries out. Thanks!

  14. Thanks for the recipe? It tastes really good. Although mine wasn’t soft like yours. It was quite crunchy outside. Why do you think it would be like that? 

    1. It sounds like you over baked it. Your oven could run hot, so maybe watch the time and take it out sooner next time. Thanks!

  15. Really yummy, I’ve made this a few times now. It works great to sub the oil for applesauce, but usually I do half applesauce and half oil. I also use half the sugar for a less sweet version since I share with my kids. 🙂 Note for the gluten free, almond flour tasted great, but it fell apart. Thanks Nora per usual for your fantastic and easy recipes!

  16. Might have just posted on another yummy looking recipe but meant to say thank you for the cornbread recipe! Was soo delicious!! Moist and Perfect in texture ! thank you  again !! 

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