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!
Lia says
I used a glass pan and frozen kernels and the baking time was 32 minutes. I noticed in the video you used a metal pan and the edges were a lot darker. I just pulled it out of the oven and am waiting (impatiently) for it to cool. I totally ate some of the batter. So delicious. Thanks for the awesome recipe!
Sam Turnbull says
Yes, a glass pan would stop the edges from browning as much, but it should still turn out great. Enjoy!
keren says
Is it just me that can't find the recipe?
I want to make this sooo bad but I've been all over this page and can't find the quantities!
please
someone
help
i'm dying
Sam Turnbull says
I'm not sure why you're having problems, Keren. The recipe is right below the last picture of cornbread and right above the nutrition label. Hope that helps!
keren says
oh my
for some reason it only showed me the course and cuisine description yesterday..
but now it work geez
thanx! and sorry haha
Sam Turnbull says
Oh! Must have been a little glitch on the site. Sorry about that!
Kristi says
I'm super excited for fall weather. Your chili recipe and this cornbread is on our menu for later this week. This is my favorite cornbread ever! I've got your pumpkin spice cake in the oven right now. 🙂
Sam Turnbull says
Oh man, can I come to your house for dinner, Kristi? 🙂
Susan says
Pumpkin spice cake! Yes!
Kenda says
Siiiis you are genius for this! The absolute MOST simple and MOST delicious corn bread ever! I feel like a STAR at home how much my husband loves it! We love southern cuisine so this pairs perfectly. I'm so grateful you posted this!
Much aloha from Hawaii ❤
Sam Turnbull says
Aww that's wonderful!! SO happy you are a start! Aloha 🙂
Mina says
Loveee this recipe! A must-have for Thanksgiving & for when you just feel like having corn bread! It's very buttery and has the perfect amount of sweetness! These were all gone by me and my non-vegan family in a day or two! Very very good. Thanks Sam!
Sam Turnbull says
Wonderful! So happy your family enjoyed it so much!
Kristen says
I’m totally corn bread obsessed and hadn’t tried making it since becoming vegan. Since we were making chili today I had to have something with it and omg this does not disappoint!!! Definitely will become a staple. We did not have all purpose flour so I subbed with 1/2 bread flour 1/2 whole wheat and it turned out great. Would try adding corn kernels next time as we didn’t have any on hand. Thanks for sharing, looking forward to trying your other recipes.
Sam Turnbull says
Wonderful! So happy you enjoyed it, Kristen 🙂
Amy says
We have many allergies in our home. I substituted almond flour for wheat, almond milk for milk, and, since we're not vegans, ghee for the butter. It was delicious! Thanks for the recipe!
Sam Turnbull says
Glad you enjoyed it!
Steve says
This is the first recipe of yours I ever made, and I love it! I make it regularly to go with bean soup, which is one of my favorites.
On a whim, I used coconut oil instead of vegan butter yesterday. It worked well. I will probably do it that way in the future.
Sam Turnbull says
Awesome!! SO happy you are enjoying so many recipes, Steve 🙂
Kait says
Hi! I've made this recipe a few times and love it!! Thank you! I've always used almond milk....wondering if you have ever made it with coconut milk (the kind from a can)? I have some I need to use up. Do you think the coconut flavor will overpower the corn flavor??
Sam Turnbull says
Hi Kait, so happy you love it!! Coconut milk is very rich so I would water it down a bit, maybe 3/4 cup coconut milk, 1/4 cup water. I think the flavour would be nice. Enjoy!
Wendy says
I make this all the time and have forgotten to say Thank you for a wonderful vegan recipe!!! It is so delicious and definitely a staple on bean and chili days....lol.... thanks again ❤
Sam Turnbull says
Wonderful! So happy you love it so much, Wendy 🙂
Barbara S Butler says
I had tofu once. It was in a TV dinner. It was rubbery. So now I see your recipe and all the positive comments.
I am trying this soon.
Sam Turnbull says
Oh no! That's the worst tofu experience ever. I guarantee that any tofu recipe on this blog will be lightyears better than a TV dinner tofu! Haha.
Lesley says
Corn makes me super sick, so I tentatively tried regular Cream of Wheat in place of cornmeal. Totally works! I’ve made it several times and it’s a keeper! Delicious! Yay!
Sam Turnbull says
Awesome, and what a great idea!
Johanna B. says
This is the best thing ever. We made the vegan chili and had this cornbread with it and what can I say? It's absolutely freaking delicious *_* The first time I only had sweetened soy milk so it turned out almost like cake but the second time (with unsweetened milk) it was perfect. I'm actually craving some right now....<3
Sam Turnbull says
Yay! So happy you loved it so much, Johanna! 😀
Don Walker says
Easy and delicious! My wife loves cornbread with corn kernels mixed in. I made the first batch for her, we both loved it. It turned out excellent. The next attempt I replaced the corn kernels with blueberries. Out of this world! Thank you so much for sharing these recipes. I may try the Irish Stew for dinner.
Sam Turnbull says
Glad you enjoyed, Don 🙂
Rebecca says
Hi Sam, just recently found your site when searching for a vegan corn bread recipe. It was so delicious!! Then yesterday I made your Tofu Ricotta to go in a lasagna. Again, delicious!! I can't wait to try more of your recipes and buy your cook book. Rebecca
Sam Turnbull says
That's awesome!! Thank you, Rebbeca! Thrilled you are enjoying my recipes so much 😀
Jeremy says
What can i substitute the corn meal with? Would almond flour or flaxseed meal work? I have cornstarch as well.
Sam Turnbull says
Cornmeal is really the key to this recipe as that's what makes it cornbread, so if you don't have that on hand, I would recommend waiting until you do 🙂
Tyshieha Keitt says
Mine did not come out as well but it was moist because I used the wrong cornmeal. I used a more fine cornmeal which I like better so I needed to add more milk but I was not aware until started reading the reviews. I will do over and see what happens.
Sam Turnbull says
Enjoy!
Sara says
I can't even handle how delicious this Cornbread is. So perfect and satisfying, and I appreciate the simplicity. Baking scares me, but the results made me feel like a pro. Any thoughts on how to turn these into pancakes?!
Sam Turnbull says
Aww that's awesome, Sara! Hmm... I bet if you just poured the batter into think pancakes in a pan they might work, I haven't tried it myself tho.
Marissa says
This recipe is delicious! So glad that I found it and thank you for sharing it with everyone. I made it for my parents and their friends, who had never even thought about trying vegan recipes out. The closest they've come is vegetarian. I made this with a chili recipe and they wanted the recipes. Lol. The husband said it was better than "regular" cornbread. This is definitely a repeat recipe.
Sam Turnbull says
Woohoo!! Can't get a better review than people asking for the recipes. Thank you Marissa!
Lauren says
Hi Sam, I'm a huge fan of your blog! This looks super tasty, would it work as the corn part for vegan corndogs?? thanks!!
Sam Turnbull says
Hi Lauren! Thanks so much!!! Hmmm I don't know, I have never actually made corn dogs before so I am not sure what the batter is supposed to be like. Interesting idea, I will have to give it a try!
Suzy says
FINALLY! A corn bread recipe that works!! I've tried so many - deleting them!! This is now my go to!! Thanks Sam!!!
Sam Turnbull says
Yay!! Thrilled you love it so much, and for your new go-to, Suzy! 🙂