As soon as I posted my recipe for The Best Vegan Chili Ever, I started getting requests for my vegan cornbread recipe, but I didn't have a cornbread recipe... yet. Writing this food blog is like sharing my food adventures with you guys. I think sometimes people think I have this never ending notebook of recipes ready to be photographed and added to the blog (I wish). Whether you know it or not, you're totally on a vegan food adventure with me. Woot woot for adventures!!!
I'm constantly testing and experimenting. I have food in my fridge and cupboards and I mess with it until I'm able to produce something I consider blog worthy. So when I get requests, sometimes it takes a bit of time (especially when it's a baked good), to nail the recipe just so. But I finally nailed the cornbread recipe! High-five friends, this leg of the adventure is complete.
As I have been blogging for almost 4 years now, over time I've gotten very specific about the recipes I like to post on my blog. My requirements for a blog worthy recipe are as follows:
- Is it easy to make?
- Does it use easy to find ingredients?
- Is it totally and utterly scrumptious?
If the answer is "yes" to all three of those questions, then I consider it a blog-worthy recipe. Boom.
So this easy vegan cornbread recipe, is it actually easy to make? Does it use easy to find ingredients? And is it totally and utterly scrumptious? You betcha!!!
The Easiest (and most delicious) Vegan Cornbread is sweet, tender, moist, and full of corn flavour. For an extra bump in corniness... not in the funny kind of way but in the actual corn kind of way, you can optionally add in some fresh or frozen corn kernels. At book club the other day, my friends were fighting over the pieces with corn kernels in them... no shame book club!
Oh, and of course this easy vegan cornbread didn't just make the delicious requirement, this is SUPER easy too. Just one bowl, 7- 8 ingredients, stir, pour into pan, bake, done. Yep. Cornbread here you come.
To make The Easiest (and most delicious) Vegan Cornbread: Add everything (except for the corn kernels if you are using them) to a bowl.
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 the batter into a lightly greased baking pan, and spread around evenly with a spatula. Bake. Then enjoy.
Common Questions:
- What should I serve with cornbread? Serve this easy vegan cornbread with my Best Vegan Chili or any one of my heart soups or stews!
- Can I substitute coconut milk for any other non-dairy milk in cornbread? Yes, you can! Any of the non-dairy milks works just fine with this recipe. You could even use water if you are in a pinch!
- Can I store cornbread in the fridge? If properly stored in a sealable, air-tight container - cornbread will last for approximately 1 week in the fridge.
- Can I freeze cornbread recipe? If wrapped tightly in a plastic wrap and then placed in a sealed freezer bag, cornbread will last up to 3-4 months in the freezer. Just be sure to seal it up tightly to avoid freezer burn.
(click stars to vote)
The Easiest (and most delicious) Vegan Cornbread
Servings: large pieces of cornbread
PRINT
PIN
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 400F (200C), and lightly grease a 8" x 8" pan.
- In a large 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 pan, 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.
Notes
Nutrition
Bon appetegan!
Sam.
If you liked this recipe you might also like:
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! 🙂