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.

follow me on pinterest button

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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:

Comments

  1. Phenomenal! I made these with King Arthur 1:1 Gluten Free Flour and made them into muffins. 15 min was exactly perfect to make them moist with a slight sugar crunch on the top. A winning vote from all family members! 

  2. Has anyone tried this for muffins? Just wondering if the recipe would need changed at all.  Also what about freezing it?  Both questions are because I live alone and I like to make things that can be quick grab freezer meals. Thanks everyone!

    1. Hi Kathleen. Yes, you can definitely make the cornbread into muffins, I do it quite often. They will need about 15 minutes in the oven. Thanks!

  3. I made this a few days ago with apple sauce instead of oil and added a bit of matcha powder and mesquite powder .  It was excellent! Thank you for sharing 

  4. I couldn’t tell you the last time I commented on a recipe (I know I really should actually leave feedback) but this is such a good recipe I have to! I’ve made this at least 5 times now and am planning on making it again soon and it’s been perfect every time even with the variations I’ve done. I’ve used whole wheat,  thrown blueberries in it for breakfast, added jalapeños and (vegan) cheese and bacon bits – it’s been great every time. And the recipe is so simple and straight forward. Really a go-to recipe!  

    1. Hi Faith. I love seeing all your different variations of the cornbread! Thanks a lot for taking your time to share your review! I’m thrilled this is your go to recipe fo cornbread! Thank you!

  5. My go to cornbread recipe- it’s fantastic and super easy to whip up in no time! Sometimes I cut back on the sugar if I don’t want it so sweet (~1/2c) but as is the recipe is excellent. Thanks, Nora!

    1. To double, simply double all of the ingredients including the baking powder (the recipe doesn’t call for baking soda) and bake in a 9×13 inch pan. It will take a bit longer to be done, probably around 30-35 minutes. Hope that helps!

    1. You probably could but I haven’t tried it to know for sure. I wouldn’t add too much liquid sweetener without decreasing the milk or oil though, or it may very well affect the outcome.

  6. So easy and perfect!! I haven’t had cornbread in years, I wish I’d known this recipe a long time ago! 🙂

  7. This cornbread was EXCELLENT.  I substituted Soy milk for the almond milk (due to an almond allergy) and it came out fantastic.  Thank you.

  8. We love your cornbread!!! My husband wants to take some into work for his colleagues (he’s a doctor) as some have them have never had cornbread (what?!) – we’re thinking cornbread muffins would be better for no contact sharing.  Would you recommend adjusting the cook time at all if they are in a standard cupcake/muffin tin? Thank you!

    1. Hi Kali! I’m glad you guys love the cornbread! Yes, you can definitely make them into muffins, I do it quite often. They will need about 15 minutes in the oven. Thanks!

  9. This recipe never fails to be so simple and tasty. I always make it with my vegan chili for Super Bowl parties. No one believes me when that it’s vegan.

  10. This is the best cornbread I’ve made in a long time….sweet and very most.  It’s great with vegan chili.

  11. OMGEEEEE! I am SO glad I found your site! I have made a few of your recipes.. and finally had to tell you that you are my new “go-to”! This bread is amazing, moist and with the “perfect” sweetness. Hubby and son loved it too!!
    Many Thanks, I will be leaving other reviews in a few! I just perused your Queso recipe… and I can’t wait to try that too!

    1. Hi Heidi. Welcome to my site! I am so glad you are loving the recipes! Thank you for taking your time to leave reviews, I appreciate that! Have fun with the recipes, and keep me updated on how you like them! Happy cooking!

    1. I don’t think that would be an issue, but it’s possible, since oat milk is nearly fat free it may have a slightly different affect on the cornbread texture.

    2. I use full fat Oatly oat milk when I make this recipe and it is a little bit crumbly but it is still very delicious. 

  12. I’ve made this several times. Just made it with gluten free flour, and applesauce. Baked it in my air fryer this time. Turned out great.

  13. Tried this out as we can’t really find it in Europe. It tastes okay, but too sweet so I’ll have to cut down on sugar. I also find that the cooking time is way more than 20-25 mins. So far its been almost an hr and the middle is still not cooked. Had to cover it as it would burn. My oven works fine, I make my usual bread and brioche with no issues.

    1. Hi Sam! Something must have gone wrong if it needed to cook for more than an hour, it never takes more than 25-30 minutes max. Did you make any substitutes at all? Did you use fine cornmeal and all purpose flour, and measure everything correctly?

  14. This is the best cornbread I’ve ever had. And it’s vegan!! It’s so soft and fluffy, and I could it eat it all day long. If rises really nicely and cooks well throughout. 1000/1000 recommend! You can’t even tell it’s vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.