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.
This was lovely! Admittedly I reduced the sugar because of my own personal preferences, but it’s great to find a recipe that doesn’t require dairy. I’ll definitely be making this again!
Nora, thank you for this recipe. I’ve been meaning to make some cornbread, because I have a lot so much meal in the cabinet. I finally made a batch and it is very good. I’m making another batch right now and it has only been a day. I saw one person say they used blueberries. I will try the blueberries next. Thank you again. again. This recipe is a mainstay in my family.
I’m so glad to hear that! Thank you for the comment!
Makes the most incredible mini muffins! I used oat milk rather than almond. Thank you for a great recipe!
You’re welcome!
What baking time and temp did you use for the mini muffins?
Hi Nora!
Can you sub canola for coconut oil? And if I were to make this in a muffin tin, should I adjust the heat?
Thank you!
Yes you can. Same temperature, but in muffin form they will take less time to cook, I would check after 15 minutes. I do this quite often.
I added a diced jalapeño pepper and drained can of whole corn. I also used 1/3 cup sugar rather than 2/3 cup and it was perfect! Little sweet, savory, touch of heat!
Sounds delicious!
I’ve been eating and making corn bread since I was kid. It’s one of my favourite food groups! When I became vegan I was worried that I’d have to give up good corn bread, but that was so not true! This recipe is way better than any corn bread I’ve made with eggs and butter! I used oat milk and avocado oil, and baked it in my favourite cast iron pan. It was nice and crispy on the outside and moist and delicious on the inside.
Thanks Nora!!
You’re so welcome! I’m glad it’s delicious!
Delicious. Perfect with your chili!
Thanks so much. I agree!
This cornbread is truly the best recipe! I subbed in oat milk and gluten free AP flour (from Bulk Barn, without the xantham gum) and baked it in 9″ round pan in a convection oven for 20 minutes. It got a bit too brown so I recommend baking for 15 minutes if you use a non wheat flour. It was delicious and moist nonetheless! Thank you for this recipe, it’s my new go to.
You’re welcome! Glad it’s great!
Love this recipe! Very easy and taste delicious!
This cornbread recipe is fabulous! It is so easy to make and so tasty! I’ve made about 6 batches since discovering it near thanksgiving time. I’ve added blueberries and cranberries (our favorite) to the recipe and turned out yummy. Used applesauce vs oil and reduced the sugar quantity and the results were terrific.
Thank you from a cornbread fan who is so happy to have a nice vegan version to make now!
You’re so welcome! I’m glad it’s worked out so well for you!
This is delicious! I’m surprised at how well it turned out without any flaxseed “eggs” to bind it. I also tried gluten-free flour and it still worked out beautifully. Wonderful recipe!
So glad you enjoyed the cornbread, thank you!
Do you think it would work with rice milk and not almond milk?
Yes I think so, thanks!
Hi Nora! I absolutely love your cornbread and everyone I’ve ever shared it with is obsessed as well!!! I have a party this weekend and I would like to make a double batch, but for convenience I would like to only use one pan. What size pan would you suggest for a double batch? 13×9? I just don’t want to spread it too thin because part of what makes it so amazing is how thick and fluffy it is!
Please let me know your thoughts!!!
Much love,
Sara
Thank you Sara, I’m so happy you love the cornbread! Yes, a 9 x 13 inch pan should work, but it might be a bit taller and need to bake an extra 5-15 minutes. I haven’t tried it but I’m quite sure it will be fine.
This cornbread is everything!!! I’m so glad I came across this recipe. You can’t tell it’s vegan. It tastes way better than Jiffy! Thank you for sharing this goodness with us!
You’re welcome! I’m so glad you like it!
fantastic love making this its so easy to make and no-one can guess its vegan
Thank you! So happy you like it.
This recipe is delicious. Although it was very crumbly, we didnt even care. I have even shared the link to this recipe on my vegan recipe facebook group because I enjoyed it so much. Thank you
You’re welcome! Glad you enjoyed it!
Unbelievably DELICIOUS!!!!!! This will be on our regular menu at home from now on. I grew up on good soul food and cornbread was always present in my Grandmother’s home. This Vegan recipe for cornbread is just as good as my Grandma’s classic cornbread recipe- and that says a lot!!!! Served it with Vegan Red Beans & Wild Rice.
That’s so great! Thanks for the comment!
Just made this cornbread in my 10” cast iron and it was great. This will be my new go to cornbread recipe. I am curious on whether it is best stored in the fridge or on the counter in a Tupperware container?
It will keep covered on the counter for 2-3 days, maybe an extra day or 2 in the fridge. Definitely cover it in a container or with wrap, or it will dry out fast.
I just made this tonight and it was so delicous!! It has great flavor and was nice and moist. This is a definite keeper! I baked it in a 9×9″ pan and used Grapeseed oil instead of canola oil. Next time I want to try using applesauce instead of the oil. I’m so excited to find a great vegan recipe to replace the non-vegan one I used to make, that had lots of butter in it. This was the first non-vegan one I’ve tried and I don’t have to look any further! I was surprised it didn’t call for flaxseed eggs. I’m looking forward to trying more of your recipes!
Thanks for the comment! Glad you enjoyed it.
I used a mix of all purpose flour, brown rice flour and whole wheat. The result turned out amazing! Thanks for the recipe and hugs from Brazil!
I’m so glad it worked out well for you, thank you!
Soooooo, I made white beans and this cornbread recipe for a church dinner. There’s always jokes about me being vegan, all in fun, well I didn’t tell them the beans had no meat, obvious, but when they found out the cornbread had no cow’s milk or egg they were floored at how delicious it was!!!! I was skeptical to because it didn’t have a flax/chia egg but WOW! Thank you for this recipe!
You’re welcome! So glad it wowed them all!
nice and simple
Thanks!
Hi Nora.
I am from Germany and cornbread isn’t a very common
thing here, but I love to try your recipe for our Christmas
party from work. Our group theme is: Mexico! I thought
about the bread with guacamole.
But I was wondering, if the bread is kind of sweet, because
of the sugar? Or is it also good for hearty meals, f.e. dip in
guacamole?
Thank you for your help. 🙂
It’s quite a sweet cornbread, but you could use less sugar if you don’t want it as sweet. It may be good with guacamole, I’m not sure I’ve never tried it. Usually we serve it with chili, or as a side. But I think it sounds good as part of a Mexican themed feast!
Thank you for all your great recipes! I just made the cornbread with unsweetened applesauce. I was a bit hesitant, but thought how will I know how it comes if I don’t try it. It came great and is disappearing rapidly! I do plan on making it again with the oil to make a comparison, but you can’t beat this fat free delicious version!
Glad it came out great!
Best cornbread we’ve had since becoming vegan. Yay!
That’s so great!
This is absolutely scrumptious cornbread. I took it to a dinner party and everyone there–honest!–asked for the recipe. We ate it with homemade chili at the dinner. I made more than one batch so we had some leftover for breakfast with maple syrup. Looking forward to trying more of Nora’s recipes.
I’m so glad it’s so scrumptious!
This was amazing. I did what another reviewer recommended and added 2 Tbsp of apple cider vinegar to soy milk. It was SO delicious that it puts a lot of other cornbread I have eaten to shame. We had it with chili and it will definitely be a repeat for us.
So glad it turned out great for you!