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!
Danni says
I’m gonna try making this to take camping with us. But in to muffins? I think they may travel better. How many do you suppose this makes and how should I change the cooking time?
Thanks!
Sam Turnbull says
Hi Danni, I imagine it would make about 9 - 12 muffins. I'm not sure of the baking time but it would be a bit less and you could test them with a toothpick. Enjoy!
Nicole L Milsap says
This recipe is amazing!! I made it gluten free by using gluten free all purpose flour, and a little less salt. Turned out great. I'm grateful for your time and energy you put into this recipe. I'm actually eating some right now as I type, yummy!!
Sam Turnbull says
Amazing! So happy you enjoyed it, Nicole 🙂
Lauren says
I have made this recipe several times and it always comes out perfect and the whole family loves it (I omit the corn because I have a picky eater). Could you make this with whole wheat flour as well? I always use white flour.
Sam Turnbull says
Hi Lauren, so happy you enjoy it. Whole wheat flour will change the outcome so I recommend you check out this guide before making any substitutions. Enjoy!
Alexandra says
I'm excited to try this for my allergic kiddo who can't have dairy/eggs/wheat and more. I'll replace the flour and hope that works ok! Does it matter what kind of corn meal is used? I haven't cooked with it before... E.g. fine/course (is that a thing?) and quick-cook or regular? Thank you!
Sam Turnbull says
I hope it works out wonderfully! In my grocery store cornmeal really only comes as one option and doesn't have a fine/course quick cook/ or regular options.
JB says
I use medium grind. It does have a slight gritty texture, but I like that!
Block says
ohmygoodness I am in love...... I feel like a domestic goddess with the cornbread staring at me from the countertop, the smell of your "best vegan chili ever" tormenting me from the stovetop while I wait for my husband to get home... he'd better hurry......... must.... resist........ Its the first time in years I have had cornbread and definitely the first since going plant-based. Only recently discovered your site Sam, thank you! So glad you did it! I love experimenting with recipes and normally have to "mash" some together to get what I want but yours dont seem to need any "gut-instinct" adjustments, you've got it just right! hmmm...... must go.... uh..... steal a little piece.....
Sam Turnbull says
Bahaha! Love it!! So thrilled you are enjoying my recipes so much, Block 🙂
Shari says
This cornbread is AMAZING! I’m a terrible cook and it came out fantastic! It looked so beautiful when it came out of the oven and tasted every bit as good as it looked. I served it to my boyfriend and his mother for lunch with chili and they were impressed. Thank you!
Sam Turnbull says
YAYYYY!!! So very happy you loved it so much, Shari 🙂
Rook says
That's a lot of sugar!
Mary-Ann says
This is a great recipe and easy to make! I am a vegetarian but only bake vegan because I am allergic to dairy and eggs (I eat honey, so not a true vegan), and usually I go through a lot of trial and error and end up creating my own recipes off of other’s. I needed a quick recipe last night to go with chili and found this. It came out so moist and delicious. Only thing I subbed was coconut oil for the vegan butter. Really great recipe!
Sam Turnbull says
Wonderful!! So thrilled you loved it, Mary-Ann 🙂
Karen says
Thank you for posting these very delicious recipes! I have loved everyone of the recipes I have made from your site. My daughter is a gluten free vegan so when we are able to convert something she already loves into something she can eat she is thrilled. She LOVED these!!
I did substitute the flour with Bob's 1 to 1 gluten free flour, using the exact amount. We also used vegan white sugar and of course ensured the cornmeal was gluten free. The only other change we made was to substitute a 15 ounce can of sweet corn for the fresh or frozen corn and made these into 12 large muffins for consistent baking. (I usually have issues with the middle not being completely cooked when baking gluten free.)
We let them cool for more than 30 minutes since we were waiting on the bean soup to finish cooking and they turned out great! So yummy even for my non vegan/gluten free family members.
Sam Turnbull says
Wonderful!!! Thrilled you and your daughter loved them so much 🙂
Marlee says
Made this twice! Absolutely love love love it!!
Sam Turnbull says
Yay!! Thrilled to hear that!
Beverly says
I usually don't have anything more to add to your delicious recipes, and although this is delicious...it tends to fall apart. I think this would be helped by the addition of 1 Tablespoon of flax seed meal and 3 Tablespoons of water...my go-to stand-in for egg.
Sam Turnbull says
Huh, I've never had any problem with them falling apart before. Make sure you let them cool for a bit before removing from the pan. Hope that helps!
D says
I LOVE this cornbread! Thanks for yet another awesome recipe!
Would these freeze well do you think?
Sam Turnbull says
You're most welcome, D! Yes, these should freeze just fine 🙂
Sally says
Would removing the sugar affect the recipe at all? As a Southerner, sweet cornbread isn't cornbread, it's a cake. 🙂 Just curious if there was anything for the sugar other than adding sweetness.
Rose Star says
Totally agree.
Sam Turnbull says
It would definitely affect the recipe. Baking is a science and the sugar is part of that science. I would recommend finding a different recipe that is more to your tastes. Hope that helps!
Sarah says
I know this is late, but I don't like very sweet cornbread either and I used 1/4 cup of coconut sugar (which isn't as sweet as white sugar), 1/4 cup of vegan butter and 1 cup of oat flour in place of flour because I have a problem with gluten. The cornbread was delicious but I had to wait 30 minutes for the bread to cool down. You could probably use regular flour if you aren't GF. I hope this helps if you're trying to make cornbread, because I really love this recipe.
Tiffany A Pringle says
Excellent! Easy and delicious... I made this with the Easiest and Most Delicious Chili ever! I am a fan of your site! I can't wait to try more of your recipes!
Sam Turnbull says
Perfection!! So happy you are enjoying so many of my recipes, Tiffany 🙂
Brent Cartner says
Hi,just tried making this corn bread and since I wanted it to be gluten free,I replaced the all purpose flour with chestnut flour.i used normal cornflour and margarine and almond rice milk.everything else was the same except for replacing white sugar with cane sugar.The bread although delicious is so crumbly that I can’t cut it into slices,it just breaks up into small pieces.What could be the problem here?
Sam Turnbull says
Gluten-free baking is its own kind of science! That would be the problem for sure.
Necolle says
Not sure if domeone asked alrrady but can I use either
Almond flour
Chickpea flour
Gluten free flour
In place of the regular flour?
I will be making this tomorrow:)
Thank you!
Necolle says
Ooops someone* and already*
These phone keyboards are way too small. Lol
Sam Turnbull says
Gluten-free baking is not my expertise, so I'm not sure what might work. I've heard good things about Bob's Red Mill 1 to 1. Hope that helps!
Shelly says
This is delicious! Served it with chili. This will be my go to recipe for cornbread. I used a thinner, longer pan and cooked it for 15 minutes and it was perfect.
Sam Turnbull says
Wonderful! So happy you loved it, Shelly 🙂
Gloria says
This looks delicious!!
Would I have to do anything differently if I wanted to cook this in a skillet?
Sam Turnbull says
Nope! It should work fine, but it might need to cook for a tad longer due to the thicker metal. Enjoy!
Julia says
Ah! This recipe is so good and easy! I used coconut oil because I didn't have any vegan butter. Will definitely make again.
Sam Turnbull says
So happy you enjoyed it!
mo says
This cornbread was an absolute hit with my vegan chili! Thank you so much! Even my littles were happy!
Sam Turnbull says
Awesome! You're welcome, mo 🙂