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!
Shannon says
Really good!! I was wondering if you have heard of Cincinnati Chili?? I make another recipe for it from another blog but I was curious if you would be interested in looking at it and seeing whT you come up with?? I love all your recipes I have made and would love to see you add Cincinnati Chili to your blog! Your awesome!!
Rachel says
Oh. My. Heck. This was amazing!!!!! My dough turned out really dense, like cookie dough, so my mother in law suggested baking them as large cookies. They were absolutely amazing! Turned out perfect! Still baked at 400° for about 16 minutes.
Sandy says
Amazing cornbread! We made it with Bob’s Red Mill 1 to 1 GF baking flour. *chef’s kiss*
Sam Turnbull says
Oh so happy to hear that that worked as an option 🙂
Dre says
Could I make these into corn muffins?? 😮
Christie says
For some reason this did not work for me. i followed instructions as written. It was dense,grainy, still a bit mushy inside even though I could it much longer than the recipe calls for. But that didnt work. Actually I added a little more milk because 1 cup and it was still dry. I could barely mix it.
Rose says
Hej, this looks great and I want to try it with your chili this weekend. Living in a non-English speaking country, I won't be able to find anything labelled cornmeal in the supermarket. Is it coarse like what you use to make polenta or fine like flour? Thanks!
Justine says
The only cornbread I make now!! Thank for for this recipe, it is quick, delicious, and stuff I always have on hand!
Lizzie says
I made these today and hid them right after tasting them!! I hid them right next to my easy vegan crackers. You ads turning me into a food hoarder!! SERIOUSLY yummy!! The whole corn in them is fantastic!!
Crystal says
Can I keep the batter in the fridge for a few hours before baking it?
Liz says
I had to use whole wheat flour since it's all I had on hand, and also substituted olive oil for the vegan butter, so I'd have enough to spread it on hot corn bread, lol. I used organic, non-GMO blue corn masa flour, and I also added an extra 1/4 tsp of salt since there wouldn't be the added salt of the vegan butter. The bread turned out moist and dense, not fall-apart crumbly like corn bread often is. I'll make this again! Glad I found your website!
Sam Turnbull says
I'm glad too! 🙂
Sam says
Is it possible to use canned corn? It’s whole kernel.
Thank you from this self-quarantining momma
Lizzie says
I use canned corn in mine, and I run it thru the food processor for a few seconds, it works great!!
Andrea Rapoport says
Any cooks out there tried to add blueberries instead of corn to this recipe? I'm making this with my three YO grandson who probably wouldn't like corn pieces, but would love berries.
Lauri says
I have made this cornbread two times in as many days, with the optional corn and exactly as written. The recipe was so easy and the cornbread is the best I have ever had. The only plant milk I had was vanilla soy, so it may have been a bit sweeter than you intended, but for us it was perfect. Thank you!
Sam Turnbull says
Wonderful!! Thrilled you love it, Lauri 🙂
Kate says
HONESTLY the best cornbread I've made. Your recipes never disappoint!
Sam Turnbull says
Aww shucks, thanks Kate!
Jayne Presey says
I was thinking that this was the first time I had been disappointed in one of your recipes, UNTIL I re-read it. Yep, I used baking soda instead of baking powder. Fortunately, the recipe is so quick and easy I'm already waiting for my second batch to come out of the oven.
Sam Turnbull says
Oh no! Haha. So happy you realized the error and was able to correct it! 🙂
Moxy says
Well, well, Miss Sam. You've made my day yesterday! 🙂
Was looking for an easy-to-make-but-really-yummy bread to make yesterday, and *boom*...hello, Miss Sam's vegan cornbread!!
Since I don't have vegan butter (not easy to come by around here), i sub coconut cooking oil for it. I was worried it might get too oily, but turned out quite nice (patting myself on the back, hehehe...). It actually was a little bit on the dry side because i just used 4 Tbsp. of oil. But, no matter. It's still gooooooooood! I'll make a batch again this weekend, for sure.
I'm really happy to have found your blog. See, I'm trying to transition (albeit at a super slow pace!) into full vegan diet because i have a no-known-cause-no-known-cure auto immune disorder, which i've decided to 'treat' through a healthful diet and lifestyle. I adore your attitude towards the vegan diet and lifestyle, and it's encouraging me to continue on with this path.
Looking forward to trying more of your recipes. Big hugs and much love from the Philippines!! 🙂
Sam Turnbull says
Aww thanks so much, Moxy, and congrats on your journey towards veganism 🙂
Karen says
Wow, Wow, Wow!!! Heated a cast iron skillet with a little grape seed oil, poured in the batter and threw it in the oven. Turned out perfect! Great recipe!! Thank you!
Sam Turnbull says
You're most welcome, Karen! So happy you enjoyed 🙂
Bianca says
Nevermind my last question: it's definitely a problem with P.A.N. corn meal. They call it corn meal, but it's actually corn flour.
It turns into a cookie dough like consistency when you mix all the ingredients.
But I found a way to save it! YAY!
Just add more milk until you reach a cake batter like consistency, and double the baking powder amount. Delish!
Sam Turnbull says
Glad you were able to save it! Corn flour would definitely get different results. I use Unico cornmeal. 🙂
Bianca says
Hi Sam! Can you share the brand of cornmeal you use? I have PAN here, but after reading the comments, I think it might result in a dry cornbread. It's really fine.
Angela says
This may be a silly question but is the 272 calories per piece or per pan?
Thanks!
Angela
Sam Turnbull says
Not silly at all! I've been updating the program I use for nutrition and I just updated this post so you will see full and clear nutrition info now. Enjoy!
Alejandro González says
Hello! And what would be the approx weight of the serving size? 😀
Ana says
Hi Sam , would I be able to substitute water for the plant based milk? Thank you 🙂
Sam Turnbull says
Yes but the cornbread may be a little less rich. It should be fine tho. EnjoY!
Toni says
I made these and I can confirm they are delicious, thank you.
Sam Turnbull says
Yay! So thrilled you enjoyed, Toni 🙂