Name: The Best Vegan Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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

Jump to Recipe· 4.6 from 38 reviews

If you’ve been searching for a cornbread recipe that’s moist, tender, and completely plant-based, you’ve struck gold. The Best Vegan Cornbread Recipe I’ve perfected over time is not just delicious but ridiculously easy to whip up on a busy weeknight or for special gatherings. Trust me, once you try this, you won’t miss the traditional version — and I’m excited to share exactly how to nail it every time!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples without complicated vegan substitutes so it’s approachable for everyone.
Perfect Texture: Balances cornmeal with all-purpose flour to get that tender, crumbly texture we all love.
Moist & Fluffy: The combination of almond milk and oil ensures it’s never dry or crumbly, which is common in vegan cornbreads.
Adaptable Sweetness: You can easily tweak the sugar level to your taste, making it versatile for savory or sweet pairings.

Vegan Cornbread, Vegan Cornbread Recipe, Plant-Based Cornbread, Moist Vegan Cornbread, Easy Vegan Cornbread - A square pan lined with white parchment paper holds freshly baked, golden-yellow cornbread that is cut into nine even squares. The surface of the cornbread has a soft, slightly cracked texture showing its moist inside. Around the pan, a blue and white striped cloth lies on a white marbled surface with a round, black cooling rack under the pan edges. The cornbread edges are neat and light brown, showing a well-baked soft treat. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are classic yet thoughtfully paired to make sure this vegan cornbread rises nicely and tastes just right. Here’s the scoop on why each ingredient earns its spot.

Vegan Cornbread, Vegan Cornbread Recipe, Plant-Based Cornbread, Moist Vegan Cornbread, Easy Vegan Cornbread - Flat lay of bright yellow corn kernels spilling from a small rustic bowl, golden yellow cornmeal piled high with a coarse, grainy texture, a neat stack of white all-purpose flour dusted lightly around its edges, a small heap of fine white granulated sugar sparkling softly, a smooth glass bottle of pale amber canola oil catching light, a carton of creamy white almond milk with a subtle sheen, and a wooden spoon gently scooping fine baking powder, with a pinch of white salt crystals nearby, all naturally arranged with soft shadows and highlights to emphasize their fresh, raw quality, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-Purpose Flour: Adds structure and softness; you can swap to whole wheat for a nuttier flavor or gluten-free blend if needed.
Yellow Cornmeal: The star ingredient that provides that signature corn flavor and a little texture.
Granulated Sugar: Sweetens the bread just enough to balance the corn’s earthiness; you can adjust this based on your preference.
Salt: Enhances all the flavors and balances the sweetness.
Baking Powder: The magic leavening that gives the cornbread its rise and fluffy crumb.
Unsweetened Almond Milk: Keeps it dairy-free without overpowering the flavor—any plant milk works, but almond milk is mild and pleasant.
Canola Oil: Adds moisture and richness; if you want to skip oil, applesauce is a great substitution.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love switching up this recipe depending on the occasion or what’s in my pantry. The Best Vegan Cornbread Recipe is pretty forgiving, so feel free to make it yours!

Less Sweet Option: When I’m serving this with chili or a spicy stew, I cut the sugar in half to balance flavors perfectly.
Whole Grain Swap: For a heartier texture, I’ve used whole wheat pastry flour which gives a slight nuttiness without being too dense.
Oil-Free Variation: On days I want to eliminate oil, substituting applesauce works wonderfully, keeping it moist but lighter.
Muffin Style: I enjoy making cornbread muffins for grab-and-go snacks — just adjust baking time and watch them closely!

Step-by-Step: How I Make The Best Vegan Cornbread Recipe

Step 1: Preheat and Prep Your Pan

First things first, heat your oven to 400°F. I usually lightly grease an 8×8 baking pan or a 9-inch round cake pan with a bit of oil or nonstick spray—either works great. This is key for that perfect crust and easy removal later.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, salt, and baking powder. Getting these evenly combined upfront sets the stage for an even rise and uniform crumb. No need for fancy gadgets here, just a fork or whisk will do!

Step 3: Add the Wet Ingredients and Combine

Pour in the unsweetened almond milk and canola oil right into the dry mix. Stir gently but thoroughly until you no longer see dry flour—don’t overmix, though! The batter will be slightly thick but pourable.

Step 4: Bake and Test

Pour your batter into the prepped pan and pop it in the oven for 20-25 minutes. Keep an eye towards the end and check with a toothpick in the center—it should come out clean. If it needs a little extra, give it 2-3 more minutes, but don’t overbake or it will get dry.

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Pro Tips for Making The Best Vegan Cornbread Recipe

Don’t Overmix Batter: Mix just until combined for a light texture and avoid a gummy crumb.
Use Room Temperature Ingredients: Almond milk and oil at room temp mix better and help with rising.
Swap Up the Pan: I’ve found baking in an 8×8 pan works best for even cooking and a nicely browned crust.
Watch Your Oven: Oven temps vary; start checking at 20 minutes to keep it moist and tender.

How to Serve The Best Vegan Cornbread Recipe

Vegan Cornbread, Vegan Cornbread Recipe, Plant-Based Cornbread, Moist Vegan Cornbread, Easy Vegan Cornbread - The image shows a stack of two pieces of yellow cornbread, each piece has a soft and slightly crumbly texture. The top piece has a thin square of pale yellow butter resting in the center. The cornbread pieces are cut into neat squares with visible small air holes throughout, showing a light and fluffy interior. The stack is placed on a light wood board that is partially resting on a white marble surface. Other pieces of cornbread are scattered around the background with a blue and white striped cloth softly blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping slices of this cornbread with a little vegan butter while it’s warm, letting it melt into all those nooks and crannies. Sometimes, a drizzle of maple syrup or a sprinkle of fresh herbs like chives or thyme adds a nice touch for savory pairings.

Side Dishes

This vegan cornbread pairs so well with hearty chili, smoky BBQ jackfruit, or any veggie stew. I also like it alongside a fresh collard greens salad or a big bowl of vegan bean soup for a cozy meal.

Creative Ways to Present

For a fun twist when hosting friends, try serving The Best Vegan Cornbread Recipe as individual muffins with a pat of herb butter on top. You can even add roasted corn kernels or jalapeño bits into the batter for a spicy version that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I like letting the cornbread cool completely, then wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigeration helps but might dry it out slightly.

Freezing

Freezing works great here — just cut the cornbread into squares, wrap each piece individually, and freeze in a zip-top bag. When I’ve done this, it stays tasty for up to 3 months. Perfect for meal prep or unexpected guests!

Reheating

To reheat, I usually pop leftover slices into a toaster oven or a warm oven at 350°F for about 5-7 minutes to refresh that golden crust and soften the inside. Microwaving works in a pinch, but you might lose some crispness.

FAQs

Can I use other types of plant milk?

Absolutely! While I prefer unsweetened almond milk for its mild flavor, oat, soy, or cashew milk can all be great substitutes. Just use the same quantity and make sure they’re unsweetened to avoid altering the flavor.
What if I want a gluten-free version?

You can swap the all-purpose flour with a quality gluten-free flour blend made for baking. I recommend blends that include xanthan gum for better texture. The cornbread will still be tender and rise nicely.
Is the sugar necessary?

The sugar balances the earthiness of the cornmeal and creates a nice, slightly sweet cornbread. If you prefer less sweetness, you can reduce it or omit it entirely, but the texture might change slightly.
Can I add extras like jalapeños or corn kernels?

Definitely! Stirring in some diced jalapeños, roasted corn kernels, or vegan cheese can add a fun kick or extra texture. Just fold them in right before pouring the batter into the pan.

Final Thoughts

This recipe for The Best Vegan Cornbread Recipe is one I keep coming back to because it’s reliable, simple, and just downright tasty. I love how flexible it is, and how it brings that warm, comforting vibe to any meal, vegan or not. If you make it once, you’ll want to make it again and again — so go ahead and enjoy that golden, crumbly goodness!

The Best Vegan Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 38 reviews

Author: Sarah
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

This best vegan cornbread recipe is moist, sweet, and delicious without any eggs or dairy. Made with almond milk and canola oil, it’s an easy-to-make, plant-based twist on classic cornbread that results in a perfect golden crust and tender crumb. Ideal for serving as a side dish with soups, stews, or chili.

Ingredients

Dry 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

Wet Ingredients

1 1/4 cup unsweetened almond milk
1/3 cup canola oil

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Instructions

Preheat and Prepare Pan: Preheat the oven to 400 degrees F and lightly grease an 8 x 8 inch pan or a 9 inch round cake pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow corn meal, granulated sugar, salt, and baking powder. Stir well to evenly distribute all ingredients.
Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil to the dry mixture. Stir until the batter is well combined and smooth without lumps.
Pour Batter and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove from oven and allow the cornbread to cool slightly before slicing and serving. Enjoy warm as a side or snack.

Notes

You can substitute all purpose flour with white whole wheat flour, whole wheat pastry flour or a quality gluten free flour mix for a whole grain or gluten free version.
For an oil-free option, replace the canola oil with an equal amount of applesauce.
To make cornbread muffins, preheat oven to 350 degrees F, grease a muffin pan or use liners, fill 3/4 full, and bake for 20 minutes.
For less sweetness, reduce the granulated sugar by half or use only a few tablespoons.
Adapted from an allrecipes original, ensuring moist and flavorful vegan cornbread.