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. So good! I made corndog muffins by adding 1/3. If a vegan hot dog to each muffin. I’ll definitely make this again!

  2. I’m not vegan, but I was wanting cornbread and found myself without eggs. This was fantastic! Easy to make and super tasty! This will be the cornbread I make going forward!

    1. Hi Shannon. I’m thrilled you love my cornbread that it’s your new go-to! Thanks for sharing your wonderful review!

  3. Perfection! A hit with our family 🙂 Thank you for an easy, quick, simple recipe, Nora ♡︎☺︎︎

  4. This is our new favorite cornbread recipe! Our son is allergic to eggs, milk and soy so we were looking for a new cornbread recipe and YUM! Plus it’s so easy to make!
    I was afraid my wife might not like it (she tried it first) and she said it was better than our old one. It is!

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

  5. WOW. This is the best cornbread I’ve ever made. It came out so fluffy, but not too crumbly. I love how I didn’t even need to use a flax egg or anything because somehow I never seem to have flax when I need it. Anyone can make this and impress their friends!

  6. Thank you so much! I recently became vegan and this cornbread was a perfect replacement for the cornbread we used to make. Will be following this recipe again. 

  7. I love this recipe. It’s fool proof. 
    The first time I made it as is. 
    The second time I replaced sugar with Monkfruit sweetener and 1 cup AP flour with multigrain chapati flour. Added 1teaspoon more if baking powder and it still turned as awesome as before. My kids loved it both times. 
    Thank you. 

    1. Thanks for sharing your comments and great review! I’m glad you guys are loving the cornbread!

  8. Absolutely best no egg cornbread recipe I’ve found! It raises nice and high and is soft and fluffy.

  9. Excellent recipe and so quick and easy to prepare.
    I only used 1/3 of a cup of sugar and it was the perfect amount of sweetness for me.
    I was just wondering if I could make mini loaves instead of using an 8×8 inch pan?

    1. I’m sure mini loaves would work but I’ve never done that. Cooking time will be less, so watch them closely. I’m glad you enjoyed it, thanks!

  10. I’ve been making this at least 2x a month since I discovered it. I make it gluten free with either Bob’s 1:1 or King Arthur 1:1, and it’s come out great! I also need to use Ripple milk (no soy and no nut products). This is a big hit across the board with kids and adults and checks all the allergen boxes I need these days.

    1. Hi Kati. I’m so glad you and your family are loving the cornbread! Thanks a lot for sharing your great review and comments!

    1. Hi Renae, I’m glad it will be your go-to recipe from now on. It should be very fluffy though, I wonder if you used whole wheat flour or made any changes? Make sure to use fine cornmeal as well for fluffy soft cornbread. Hope that helps!

    1. Double the recipe and bake for a bit longer, more like 30-35 minutes or until a toothpick inserted in the middle comes out clean.

  11. Not bad at all! My husband thought it was a little gritty but liked the flavor. I really liked it and found it easy to make!

  12. I can’t believe how good this is! I honestly had very low expectations for vegan cornbread but this was amazing. It’s sweet, but it went perfectly with the butternut squash chili I made. I will definitely be making this again! 

    1. So glad you loved the cornbread, Rachel! Thank you for sharing your review, and I’m thrilled you’ll be making it lots!

  13. I have finally found my go-to cornbread recipe! This is fantastic! I did make a few changes. 1) I used 1/3 cup sugar. 2) I added 1 tablespoon of polenta cuz I like it kind of crunchy. 3) I added chives & savory seasonings. It was wonderful! And using only one bowl was a bonus.

    1. I’m thrilled my cornbread is your go to recipe now! Thank you for sharing your great review and comments, Lezly!

  14. I have tried several vegan cornbread recipes and none were quite right. We’ve tried several of your recipes in our house, and they’ve all been incredible, so when I saw you had a cornbread recipe, I had to try it that night. Most definitely the best vegan cornbread!

    Thank you for this cornbread, and for everything you do!

    1. Thanks for taking your time to share your great review! I’m so glad you love the cornbread! I’m thrilled that you use my recipes, and your kind comments mean a lot to me! Thank you!

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