Author: This Vegan Cornbread Recipe is perfectly sweet, moist, and buttery. Made from scratch with 8 simple ingredients, it's ideal for pairing with your favorite soups, stews, chili, or even as a base for stuffing at your next holiday feast. Just one bowl, mix, pour, and you're ready to bake the BEST cornbread you've ever tasted (vegan or not)! 🌽🍞
FEATURED COMMENT:
This is my all time favorite cornbread recipe. It always turns out perfect. I love how easy it is! - Stacey ⭐⭐⭐⭐⭐
If you're looking for the perfect side dish to complement your vegan chili or any comforting bowl of soup, this vegan cornbread is the way to go! It's soft, moist, and buttery. Whether you toss in fresh or frozen corn kernels for extra flavor or keep it simple, this cornbread will be a hit at any gathering. Plus, it's freezer-friendly-so you can make a batch ahead of time!
Just stir everything together, pour it into a pan, and bake. In under 30 minutes, you'll have a warm, delicious treat that everyone will love. If you're feeling extra indulgent, serve it with butter, jam, or your favorite spread for a little extra sweetness!
Ingredients:
- Cornmeal - The base of the recipe for the classic cornbread taste, color, and texture
- All-purpose flour - For structure and lightness.
- Plant-based milk - For moisture. Any non-dairy milk works such as oat, soy, or almond!
- White sugar - For a touch of sweetness.
- Vegan butter - For richness and a tender crumb.
- Baking powder - To help the cornbread rise.
- Salt - To balance flavors.
- Corn kernels - Optional, for extra corn flavor and texture.
How to Make This Vegan Cornbread Recipe:
- Preheat your oven to 400F (200C), and lightly grease a 8" x 8" pan.
- In a large mixing bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in. Pour into the greased baking dish, and spread evenly with a spatula.
- Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing. Enjoy the corn bread still warm or cool.
Want to make this recipe into vegan cornbread muffins? 🧁✨ Simply preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners. Prepare the batter as directed, then divide it evenly into 10-12 muffin cups, filling each about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan before transferring to a wire rack.
These muffins are perfect for meal prep, easy grab-and-go snacks, or serving alongside your favorite soups and stews!
This Easy Vegan Cornbread recipe is…
- Sweet, tender & delicious
- Perfect with soups, stews & chili
- Quick, easy & freezer-friendly!
What to serve with corn bread:
- My famous vegan chili
- Vegan Irish stew
- My Go-to Tomato Soup
- Hearty Vegan Lentil Stew
- Easy Vegan Split Pea Soup
- Vegan Potato and Corn Chowder
- Smoky Tofu and Bean Soup
- Pulled Jackfruit Sandwich
- BBQ Shredded Tofu
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Cornbread Recipe
Servings: large pieces of cornbread
PRINT
PIN
Video
COMMENT
Ingredients
- 1 ¼ cup cornmeal
- 1 cup all-purpose flour
- 1 cup plant-based milk
- ½ cup white sugar
- 5 tablespoons vegan butter, melted
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup corn kernels, fresh or frozen (optional)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease an 8" x 8" pan.
- In a large bowl, add everything together except for the corn kernels. Stir until just combined-be sure not to overmix! (A few lumps are perfectly fine.) If you're using corn kernels, add them in now and stir just 2-3 more times to incorporate.
- Pour the batter into the greased pan and spread evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Notes
- Storage: If you have leftovers, store in an airtight container in the fridge for up to 5 days.
- Freezing: This cornbread freezes beautifully! Wrap tightly in plastic wrap or store in a freezer bag for up to 3 months.
- Cornbread Muffins: To make muffins, preheat your oven to 400°F (200°C) and grease a muffin tin or line with muffin liners. Prepare the batter as directed, then divide evenly into 10-12 muffin cups, filling each about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. The texture may be slightly different, but it will still be delicious!
- Jalapeño Option: For a spicy kick, stir in 1-2 finely chopped jalapeños when adding the corn kernels. This adds a delicious heat that pairs perfectly with the sweet and buttery cornbread!
Merrilee says
Awesome, awesome, awesome cornbread! I have tried so mane vegan recipes that have all been more complicated and that all flopped. This is a keeper!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Merrilee! That makes me so happy to hear 😊 So glad this one worked out for you!
Barbara Sperl says
I stumbled upon this recipe while searching "vegan cornbread" and I have to say, it is the best cornbread I've ever made. It is the ONLYcornbread recipe I will make from now on. I must confess, i had no corn, so I added green chilis and vegan cheddar. It was awesome. I frequently cook for 2 vegan friends, and my son and his family are vegetarians, so I'm loving the entire website!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made my day Barbara! Green chilis and vegan cheddar sound like such a delicious twist. So happy you’re enjoying the site 😊
Gira Bhakta says
Delicious, fluffy, moist, sweet cornbread! We finished the whole thing in one day. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Gira! Finishing it in one day is the ultimate compliment 😄
Krissa says
This is the first thing I've baked in decades (not kidding). It is AMAZING!!!! Very easy to make and is delicious and I couldn't be happier that I tried this and even more happy about the way it turned out. Awesome! Thank you so much for this fantastic recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thank you so much Krissa! So happy this recipe inspired you to start baking again!! 🙂
Irene Hart says
Just made your cornbread recipe.
Didn’t have “all purpose flour, and used whole wheat flour. Added fresh corn kernels. Couldn’t wait for it to cool….had to try it. Absolutely delicious!
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you loved it Irene 🙂
Helen says
I made this for a potluck and doubled the recipe. Flavour is great (I used 1/3 c. sugar per batch - would have definitely been too sweet for my taste with the full amount) but it came out heavy, dense and dry. I can't serve this to people so froze it to eat myself. I usually make non-vegan cornbread and rarely have this issue, so not sure if it was me or this was just not the recipe for me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Helen, I’m so sorry it turned out dense/dry! Reducing the sugar can definitely change the texture since it adds moisture as well as sweetness. If you baked the double batch in one big pan, that could also make it heavier. Using two 8×8 pans usually gives better results. Be sure to keep a light hand when mixing (a few lumps and even dry spots are fine), and check that your baking powder is fresh. For extra moisture, you can add 1–2 Tbsp oil or 2–3 Tbsp extra milk. I hope that helps for next time!
Brian says
Just made this today to go with another plant based soup bean recipe! Absolutely amazing my wife and I both loved it! Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you and your wife loved it Brian, thanks for leaving a review! 🌱
Robin says
FINALLY!! I have been searching for a good vegan cornbread and this recipe had me dancing! I only used 1/4c sugar and used raw sugar because it’s what I had, and I used soy milk. I added in mexicorn and some jalapeño’s. This was the best!! So, so good. So good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!!! So thrilled you finally found the one! Thank you so much for your review Robin 🙂
Adam Schloesser says
This cornbread is excellent. Its texture holds together well, it's moist, and it has just the right amount of sweetness. I've only made it once, but it turned out perfectly. This will be my go-to cornbread recipe. Thank you, Sam.
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed it - thanks for sharing!
Carolyn Coleman says
I made this to go with a black eyed pea stew I made and this vegan cornbread recipe is simple and good. I will use it often thanks for sharing this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it Carolyn! Thank you for the review 🙂
Cristina says
ciao! chiedo è possibile sostituire il burro vegano con olio? inoltre si può omettere lo zucchero?
grazie mille, sono molto contenta di ricevere le tue newsletters!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ciao! Thank you for your kind words about my newsletters! For the cornbread recipe, I recommend keeping both the vegan butter and sugar. The vegan butter adds moisture and a buttery flavor, while the sugar contributes to the sweetness and texture. If you prefer a less sweet version, you could reduce the sugar instead of omitting it entirely. Happy baking!
Nanna Richardson says
I've been vegan for about 30 years I'm and old dog. But it doesn't mean I can't learn new tricks. This cornbread recipe is one of the better. They've made being vegan more accessible and commercial now but, a lot of the foods are processed so, it's good to see a nice simple recipe. Which by the way I'm making tonight for dinner
Sam Turnbull @ It Doesn't Taste Like Chicken says
30 years, that's amazing! I'm so happy you are loving my recipes Nanna Richardson 🙂