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.
Do you think you could use almond flour
I don’t think it would work unfortunately, it doesn’t absorb moisture in the same way so it will just be very wet.
I’m from Norway and cornbread isn’t something that is made often here. I’m 25 and I’ve never had it because it’s just not a thing. SADLY!! I’ve always wondered what the fuss is about and I finally decided to try it.
Needless to say I am not disappointed whatsoever. This is so easy to make and it tastes amazing! Obviously I don’t have anything to compare it with but I don’t think I want to try another recipe, haha! Thank you so much for this quick, simple and super tasty recipe. I am definitely making this for family gatherings and such!
I’m so glad you like it! Thanks for the great comment!
I just wanted to let you know this came out perfect. I made corn today and used the corn water in place of the milk and brown sugar in place of white. It is great and the kids love it too
I’m so glad to hear that!
I made this and this is to die for! Highly recommend! We are vegans and I looked high and low for the best cornbread recipe and this one is a true winner! Thank you so much! It comes out perfect every time.
Thank you! Glad you love it.
I made this cornbread last night & it is the best cornbread ever! It was light but also had a great texture. I only added a scant 1/2 cup of sugar & it was perfect for us. This is a keeper for sure, thanks for your recipes as we truly enjoy them ?
You’re welcome! I’m so glad you’re enjoying them.
Hey! Can I use soya milk instead of almond, is there a reason for almond? Thank you!
Yes you can, any non-dairy milk will do.
As an Oklahoma girl with parents from Alabama, cornbread is pretty much life to me. I’ve been searching high and low for a low-fat vegan cornbread that comes out right, and this is it! Thank you so much for the applesauce version! And for the other salty cornbread lovers out there, you can just exclude the sugar altogether, and it’ll taste just like grandma’s. Next, I think I’ll do what others have suggested and try it with frozen corn and jalapenos. Thanks again!
You’re welcome! I’m so glad it came out great for you!
Seriously my favorite cornbread recipe. I’ve made it 3 times already and none of the batches lasted long on the table. Everyone gobbled it up. I did make one batch with maple syrup instead of sugar, and another batch with applesauce instead of oil. The batch made with maple syrup was good, the batch I made with applesauce wasn’t as fluffy and light as the other two batches I made with oil (avocado). I did use the metric measurements, except I used 50g of sugar not 133 g. To me 50 g was more than enough sugar to make it sweet.
I’m so glad it’s a great recipe for you!
Absolutely delicious! Fluffy, crumbly & a little sweet – now I just have to stop myself from eating it all! Thank you
So glad you enjoyed the cornbread!
First time making cornbread and oh my god, it was amazing! It’s incredible when you have chilli and guacamole and they aren’t even the best parts of your meal. Thanks so much for sharing, I’ll definitely be cooking this again!
You’re welcome! So glad it’s good!
Hello! How much does each slice approximately weighs? For the portion size in the nutrition facts? It was delicious and great consistency 😀
I’m not sure how much they weight, but if you cut 12 slices that is one serving. 🙂 Thank you!
Just wondering if anyone has tried this bread making muffins? I plan to jazz it up with some sun-dried tomatoes and jalapenos.
I actually do this pretty frequently. For regular sized muffins, bake for 15-20 minutes until done. Your additions sound fabulous as well!
the best vegan cornbread I’ve made, and Ive tried at least 6 recipes. This is definitely a crowd pleaser. We eat vegan half the year for religious reasons and this will definitely become a staple!
I’m so glad you enjoyed the recipe!
Made a doubled batch about a week ago, substituting sucanat sweetener for sugar (it’s what I had on hand). I also added about 1/4 c flour to thicken it up a bit as well as using safflower oil. Because of doubling the recipe I had to leave it in for about 35-40 min. Rave reviews (and requests for more), so the second doubled batch is now in the oven. I suspect it won’t be the last. Good stuff!
Perfect! So glad everyone enjoyed the cornbread.
I made the cornbread last night and it turned out great. Everyone loved it. I used grapeseed oil instead of canola and monk fruit sweeteener instead of sugar. I also used oak flour instead of wheat flower. (no carbs this way). But I couldn’t have made it without your recipe.
Thank you so much for your site!
Thanks Jackie! I’m so glad you enjoyed the cornbread even with the substitutions!
I made this to pair with our chili for our Meatless Monday dinner. We really liked it and I am making it today for our small group we are hosting today. We’re serving the same chili with it! I made it oil-free using applesauce instead of oil and only about 1/3 of sugar. Also only had maybe 1 or 2 tbsp of APF so I just threw in a bunch of gf flours I had on hand to make up the rest of the amount of flour the recipe calls for like oats and potato starch. Was still very delicious, and fluffy!
I’m really glad you liked it!
I was looking for an tasty/easy vegan recipe to go along with vegan chili. Really liked this one – one bowl mixing is great. I used 1/3 cup raw sugar (next time will use honey or maple syrup) and also replaced oil with applesauce. The sweetness was perfect for us – also added 1/2 cup fresh from cob frozen corn kernels – added texture and a tat more natural sweetness. This will become my new favorite cornbread recipe. Guess you could spice it up too with jalapeños or other Mex spices to make “International.” Thank you for posting!
I’m so glad you enjoyed the cornbread!
Could you skip the flour and use all cornmeal?
I think it would be really grainy, I don’t think it would work sorry.
Hi there!! I’m wondering if there’s an oil substitute for this cornbread recipe? Thanks so much!
Applesauce works quite well.
Fabulous, just fabulous! I made two batches of this to go along with a vegan chili my roommate made and all of our roommates (vegan/vegetarians, and meat eaters alike) raved about it. The texture and flavor are both just prefect. I didn’t have an 8×8 pan so I used something a bit smaller and baked it for an additional 10 minutes.
I’m so glad you all liked it!
Best cornbread by far. The original is awesome however I tried it with Red mills gluten free cornmeal and coconut oil – it was delicious!!
Thanks so much!
So good! I made this in a 9” round pan and Left it on the table. It was gone within hours! My sister requested more and I made the batch again, this time in the form of 12 muffins baked for 15 min. How could I not when it’s such a simple and quick recipe?! Thank you!
You’re welcome! I’m so glad you like the recipe!
I used cup for cup gluten free flour and my non vegan, not gluten free husband and stepson asked it they were East to make, and I’m making them again tonight. They devoured the pan…ok, me to?
That’s wonderful!
Used leftovers as trifle base held vegan jelly
This was so insanely easy and delicious. I am all for any recipes that are 1-bowl, and all of these ingredients I already had in my pantry. I brought this to a potluck and everyone thought it was just as good as non-vegan cornbread. I added frozen corn to the batter.
I love 1 bowl recipes, too! So glad you enjoyed the cornbread.
This is AMAZING cornbread!!! I cant say it enough this cornbread is soooooooo good. Pair it with her vegan chili and man do we have a winner…
Thanks so much!