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. Followed this new favorite recipe to a T and it was beyond!! We used this in your cornbread dressing recipe and it worked perfectly. This was my family’s first plant-based Thanksgiving and this recipe definitely made it a delicious one.

  2. Just tried out the recipe for Thanksgiving. It was incredible!!! You couldn’t even tell it was vegan! We made one batch with reduced sugar and another with the correct amount. Both were better than any cornbread we ever had.

    1. Room temperature is fine, I usually just cover it in the pan, but you could store it in a covered container as well so it doesn’t dry out. Or keep it in the fridge for longer, it can also be frozen.

  3. This was insanely delicious.  Definitely going in my rotation.  We made vegan chili this week which it paired perfectly with.  And some for Thanksgiving.  My fiancé has asked me to bake 3 more loaves for the weekend lol.  Wondering if you have ever tried it with coconut sugar instead of regular sugar?

  4. Hi! I love this recipe and have been making it for months, I would like to double the serving size though, what temperature and time would you recommend.

    1. Thanks! To double it, use a 9×13 inch dish and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Same temperature.

  5. Hi Nora! I read in the comments that you use fine cornmeal. Is course cornmeal fine and would the measurements be the same? Thanks, I always love your recipes! 

  6. This recipe is FABULOUS! The texture and flavor are PERFECT. Used unsweetened soy milk and 1/2 ww flour and 1/2 all-purpose flour. 

  7. Absolutely delicious 
    Thank you so much !

    I baked this today Nora !  to taste and use half for the stuffing tomorrow, and tomorrow I will bake another pan fresh for our meal!

    Outstanding recipe !!
    Ty!
    AlienBarbieDoll
    Vegan since 1997 

  8. Hello Nora,

    I used your recipe for the vegan cornbread and it was very easy to follow, yet extremely sweet for my taste. My son likes it, however, I will keep it for future use and eliminate some of the sugar! I will say that it was very moist and I used olive oil instead of canola oil.

    Thanks so much!

    1. It’s no problem to reduce the sugar to your own tastes, it is a sweet cornbread recipe but can be adjusted. Thanks!

  9. I am wondering if I can use an plant based milk? We have nut allergies in our home. Thank you for your help

  10. I made this tonight and it was delicious and moist, just as you promised. This was my first attempt at cornbread from scratch and I can’t imagine I’ll ever see a need for boxed mix again. Thanks!

  11. Quick Question on the cornbread. Can I add apple cider vinegar to the Almond Milk to make it like a buttermilk sweet cornbread?

  12. Hello Nora ?
    I noticed your recipe calls for an 8×8 pan but the one used in your video and images looks rectangular. What are the dimensions of your pan – and is my 8×8  pirex pan going to work ok?

    1. Sorry about that discrepancy! I made the video quite awhile ago (probably needs an update). I usually make it in a 8×8 dish though. The one in the video is a small rectangular dish so it works, too. Hope that helps!

  13. Hello Nora!
    Yet another fabulous recipe.
    When I Google something and your name comes up, I always choose that recipe.
    Would it be possible to use half the sugar?
    Don’t get me wrong, I love it that sweet but I’m just wondering.
    Thanks,
    Theda

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