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
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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!
April says
Hello Sam... Can you use creamed corn instead of whole corn kernals?
Sam Turnbull says
Hi April, I think creamed corn would add too much extra moisture to the bread, so I would recommend sticking to just plain corn kernels. Enjoy!
jamie says
I used creamed corn this weekend 16 oz it was a bit on the moist side, but I used it in a soup so it didn't matter. I also replaced the oil with half a cup of apple sauce so that might have played a role in it too.
Amanda says
Will masa harina work instead of corn meal? I have a surplus.
Sam Turnbull says
Hi Amanda, I haven't tried it myself, but according to this article, it might work. You may need to add a little more liquid. Hope that helps!
Jen says
I have organic cane sugar, would that work the same as the white sugar?
Sam Turnbull says
Yep!
Jen says
I made your recipe today and it was delicious! the cornmeal i used was Bob's redmill organic medium grind, hubby said it was a little bit crunchy but was good, next time i will grind up the cornmeal a little bit in the coffee grinder to satisfy the hubby.. Thank you so much for a great recipe!
Sam Turnbull says
You're most welcome, Jen! So happy you enjoyed it!
feihong says
do you think corn flour would be ok
Sam Turnbull says
Sometimes cornstarch is referred to as corn flour, if it's that, it will not work. If however, your cornflour is a more finely ground cornmeal, it should work ok. The resulting texture will be different and you may have to add a bit more moisture. Enjoy!
Sue says
I haven't made cornbread in years but this was better then whatever I made before. Mine didn't come out fluffy but a little more cakey, which is just the way I like it. I wonder if it's because I mixed all the dry ingredients first, made a well in the center and then added in the wet ingredients (old trick that I learned last century.) Also my edges had a nice chew to them. Perfection!
BTW, I only have a 9" x 9" metal pan. An internet search taught me that that's about 25% bigger then an 8" x 8" pan so the ingredient calculations were easy.
Thanks for a great recipe, Sam!
Sam Turnbull says
Awesome! So happy you loved it, Sue 🙂
Dana Engelby says
I made this last night and it was AWESOME
Sam Turnbull says
Yay!! So happy you loved it, Dana 🙂
Jackie says
OMG-this is the BEST cornbread EVER (vegan or otherwise). My daughter and I can’t stop eating it. Honestly, I rarely leave comments but this is SOOOOO good, I just had to leave one. This is now my go-to cornbread recipe. And it’s so easy too!! Thank you! Thank you! Thank you!
Sam Turnbull says
YAAAAYYYYYY!!! so thrilled you loved it so much, Jackie! Thanks for leaving a fab comment 🙂
Hannah Timm says
I doubled the recipe and made the cornbread in the 8x8 and also in the muffin tin. They both came out fabulous. The muffins were done only about 5 minutes before the pan. After 10 minutes I just started to keep a close eye and check with a toothpick every 2-3 minutes. They are delicious. I also highly recommend the chili.
Sam Turnbull says
Awesome!! So happy you enjoyed them 🙂
Lauren says
Now, I never... EVER review basically anything and recently I went vegan (once again) a few days ago and I decided to make some cornbread and chili for dinner this week as a form of meal prep since I love chili so much. After a few minutes of looking for the perfect cornbread recipe I decided on this one and am I so glad I did! I have to say... THIS CORNBREAD IS SPOT ON! You know this recipe is so good that I have to comment on it! I never thought I would have been able to make vegan cornbread that is good as my moms (even though her's is simple and made from a box but everyone loved it) and I was able to achieve it with this recipe! I loved this cornbread so much and I wish I could have ate the entire pan. Not only was it easy to make, but it cooked perfectly too! Thank you so much for sharing this wonderful and delicious recipe with us!
Sam Turnbull says
Wow!!! So thrilled you loved it so very much, Lauren!! Thanks for taking the time to leave a review. Let me know if there are any other recipes you wish were veganized 🙂
Anne says
Aloha: Making fresh black eyed peas and cornbread for tomorrow. Will use coconut milk for the cornbread. Looking forward to enjoying in the new year. Blessings, Anne
Sam Turnbull says
Enjoy!
Susan says
This is so good! I prepared it exactly as written and it's perfect, and got the seal of approval from my extremely picky daughter. Thank you so much for this recipe!!!
Sam Turnbull says
You're most welcome, Susan! Thrilled you love it so much 🙂
Susan says
AND it's good the next day!
Monica Torres says
Just made it with minor tweaks- I added taco seasoning and cilantro to give it a Spanish taste.
Sam Turnbull says
Fun additions!! Glad you enjoyed it, Monica 🙂
Monica Torres says
I forgot to mention the nutritional yeast. I finally had some- it was absolutely delicious and so nice and moist even fooled all the meat eaters
Wish I could give more than 5 stars
Sam Turnbull says
Hahaha! Awesome 🙂
Nadya says
Hi Sam! Thank you for all of your wonderful recipes <3 I was wondering if these can be made into muffins? Also, how long do they stay fresh? I am making these for my kids grandparents day at school and we are vegan 🙂
Sam Turnbull says
Hi Nadya, you're most welcome! They sure can, but of course, will require less baking time. So keep an eye on them when baking. I would say they stay fresh for 2-3 days. Enjoy!
Rosa says
Hi
My son is vegan and I'm trying to make vegan dishes for him.
Interested in knowing the meal that you used as well as the butter. Thank you. Have a rest day. Amazing
Sam Turnbull says
Hi Rosa, welcome!
Cornmeal is always vegan so you don't have to worry about that, I believe I used Unico brand. For the vegan butter, my favourite brand is Earth Balance. Enjoy!
Steve says
Thanks for the great recipe. I need to make a cornbread for my son’s Thanksgiving at school and he is being raised vegan, so this is a life saver. One question - what flavor of non-dairy milk do you recommend? Soy?
Sam Turnbull says
Perfect! My go-to for baking is always unsweetened soy milk.
Tara says
Went great with vegan chili! It was quick and easy, just as advertised. I cut the sugar in half and used half whole wheat half white flour- still tastes great. Thanks!
Sam Turnbull says
Wonderful! SO happy it was enjoyed 🙂
Lisa says
I don't know what I did wrong - but these were terrible. I'm relatively new to vegan cooking and was really excited to try this recipe due to the positive reviews. My cornbread was so dry, so, so dry. It was basically like gumming floury cornmeal. I tried it again to ensure that I didn't do something wrong the first time and was met with the same sad, and very dry, results.
Sam Turnbull says
Oh no! So sorry you didn't enjoy it, Lisa. I'm not sure what could have gone wrong for you 🙁
Jenny says
Same. The batter was totally dry and didnt look anything like the image. I triple checked the ingredients and all. Used PAN corn meal, redpath sugar, five roses flour, blue diamond almond coconut milk, becel vegan margarine (maybe that was the kicker)?
Sam Turnbull says
Huh, that's so weird, I just made this the other day again and it was wonderful. Did it come together once baked?
Jenny says
It was edible once baked - boyfriend who has never tried cornbread thought it was good - but very dry, crumbly, and lumpy. The texture was similar to a biscuit rather than cornbread, and still far too sweet despite using half the sugar (1/4 cup)
Sam Turnbull says
Oh there's the problem, sugar actually keeps baked goods soft and moist, so reducing it will affect the texture for sure. Better try a different recipe to suit your tastes for next time. Glad we solved the problem! 🙂
Lisa says
Mine barely came together once baked. It was solid, but just a lump. I followed the recipe and didn't cut any ingredients ;-(
Sam Turnbull says
Huh, I really have no idea why it would come out so differently for both of you. I have tried this recipe many times and it always comes out perfectly. My last guess is that maybe your cornmeal is somehow more absorbent, closer to corn flour in texture? If not, I'm not sure what else to suggest. Sorry, I can't be more help!
Jen says
Are you at a higher elevation? If so, baked goods need tweaking!
Lisa says
I am not ;-(
Lecretia Akines says
I love this recipe, it's my Go-To recipe cornbread!
Sam Turnbull says
Yay! So happy to hear that 🙂
Beth Agosta says
How can it possibly have 7 grams of saturated fat in one serving? Looking at the ingredients, I just don't see it. I try to keep my total daily saturated fat intake to 15 grams or less.
Sam Turnbull says
Most of it comes from the vegan butter, depending on what brand you use.
Amelia says
I agree. When I calculate the amount of saturated fat, which I can assume is only coming from the vegan butter, I get less than 2 grams per serving. The total saturated fat for the whole recipe is 17.5. Maybe the nutritional info calculator used on this recipe was faulty? Either way, this is a delicious recipe, and I imagine you could sub out the butter with some oil or applesauce instead to reduce the saturated fat.
Sam Turnbull says
Hmm interesting. I am actually in the process of switching to a new nutrition calculator, so perhaps it will be more accurate soon 🙂 Glad you enjoyed it, Amelia 🙂
Sharon says
Made this tonight! Delish! Thanks!!
Sam Turnbull says
So happy you enjoyed it, Sharon 🙂
Stephanie says
I just made this for my little girls 2nd birthday this weekend! She's having a "farm" theme so of course corn bread is perfect! I just doubled the recipe and baked it in a 9x13 pan.. although it is for the party, we couldn't resist a taste. It is awesome!! Husband and babies loved it. So yummy and so quick and easy to make. I know it'll be a hit this weekend. Thanks, Sam! Love all of your recipes! 🙂
Sam Turnbull says
Aww so cute. You're most welcome, Stephanie! So happy you enjoyed. Happy birthday to your girls 🙂
James says
My wife and I made this today... hands down my favorite version yet. It was amazing, and went great with our 10 bean soup 😀
Sam Turnbull says
Yay! So happy you and your wife enjoyed it so much! Thanks for the comment, James 🙂