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!
Anna says
Made this and smells amazing but the cornbread looks pretty pale relative to the pictures and came out with several cracks. I doubled the recipe and baked in a 9x13, but other than that, followed the instructions and measurements exactly. I’m hoping it still tastes good, but wondering if I did anything wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anna, the pale color could be due to the type of cornmeal—different varieties of corn can vary in color, which might affect the final look. Doubling the recipe in a 9x13 pan could also slightly impact the baking time needed to achieve a golden top. As for the cracks, they’re completely normal and usually just a sign of the cornbread rising. I hope it still tasted delicious!
Lina says
Hi! I plan to make this ahead of time for a gathering. Is it alright to store it on the counter overnight or should I store in the refrigerator? If going with the fridge option, I was not sure if I would also need to make time to reheat it day-of. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lina, You can store the cornbread on the counter overnight if your kitchen is cool. Otherwise, the fridge is a safer option to keep it fresh. If you refrigerate it, I recommend reheating it in the oven at 350°F (175°C) for about 10 minutes to restore its texture before serving. Enjoy your gathering!
Serena says
First time making and eating cornbread so I wasn't sure exactly what to expect! It's so good! Maybe a bit too sweet for a bread that you eat with savoury things but it's probably just my preference.
Stacey says
This is my all time favorite cornbread recipe. It always turns out perfect. I love how easy it is! I haven't tried adding who kernel corn but I will at some point.
Jess @ It Doesn't Taste Like Chicken says
Hooray! We're honored.
Susan says
OMG!! WHERE has this recipe been for the last 14 years?!?! I went vegan in 2010 and have been looking for a decent cornbread recipe since then. I have made other recipes of yours, don't know how I missed this one. But I made it tonight to have with some chili.... THIS will be the only cornbread recipe I use going forward. Not even kidding! My daughter loved it. My very picky grandchild loved it. THANK YOU!!!
Jess @ It Doesn't Taste Like Chicken says
Yay! We are so delighted that you love it!
Colleen says
A friend asked me to make her a vegan mielie bread (corn bread). After trolling the internet, I settled on your recipe, and I wasn't disappointed. In South Africa, yellow cornmeal is difficult to find, so I used 3/4 cup cornmeal and 3/4 cup polenta. I also added 3/4 cup creamed sweetcorn, and reduced the sugar to 1/3 cup. It came out delicious. She loved her treat. Definitely a keeper.
Brian says
I just pulled this out of the oven! looks, smells and tastes amazing! This will be so good with the vegan soup beans I made. Thank you for a great recipe!
Jess @ IDTLC Support says
Yay! We hope you loved it!
Elizabeth says
I love the cornbread and am having a huge get together this weekend and need to triple the recipe. I plan to make 24 muffins instead of 8" pans. How long do you think I should cook them for?
Jess @ IDTLC Support says
We hope they turned out well! They would have likely needed close to the same time as regular cupcakes (22-24 minutes, for example)!
Antonia says
I tried so many vegan and non vegan recipes and this one is definitely the best! I left the corn out but anyways this cornbread actually tastes like corn and it is the moistest of all I made. We all loved it and will keep this recipe for evaaaaa
Jess @ IDTLC Support says
For eva and eva! Fantastic!
Kathy Rezansoff says
I will try 1/3 c sugar next time. It was really delicious, but I’d like to try less sweet.
Tracy Gordon says
Could I substitute gluten free flour?
Jess @ IDTLC Support says
It hasn't been tested by our team, but readers have used gf 1:1 flour with success!
Robin says
I just tried this recipe and it came out really good! It was a test run for Thanksgiving and it made the cut! I don't have white sugar, so I used organic turbinado sugar. For a healthier choice, I was just wondering if you've tried it with less sugar?
Mattie says
I made this yesterday for the first time (it was the second time for your vegan chili, also the best) and everyone loved it.
I was unknowingly out of white flour so I used bean flour at the last minute. It was great!
It was a little crumbly, but in a liquidy sort of way. I likely should have used a different amount since it was bean flour. Anyway, thanks for the delicious recipes! Can't wait to find new things to do with this one. My cousin used a few expletives to describe how good it actually was!
Jess @ IDTLC Support says
That's wonderful! Thanks for sharing!
Blair says
This cornbread is SO delicious and incredibly easy to make! I reduced the salt to 1/4 tsp, since the vegan butter I used was already salted. Thank you for another great recipe!
Jess @ IDTLC Support says
Wonderful!
Aura says
Hi I was wondering if I'd be able to switch the cornmeal out for masa harina? thanks.
Sam Turnbull says
Hi Aura, no I believe masa harina would not work here as it is more of a flour and would change how the recipe reacts. I hope that helps!
Katie says
hi! I just made this using mada harina and it came out wonderfully. Though, I did change the recipe more so I'm not sure how it'll taste otherwise. I used dairy milk, butter, and added an egg.
Nina says
Second batch today! Hands down the best!
Edwina Phillips says
This is the best cornbread I have tasted in my life, my picky eater kids love it so much!
Jess @ IDTLC Support says
Wonderful!
Ann says
We love this cornbread! So easy and absolutely delicious! We make it with your best chili ever which really IS the best chili ever!! Thanks SOOOO much
Sam Turnbull says
Aww so happy you love it!!
Kathryn says
This was so easy to make and so delicious! A great accompaniment to your chilli recipe.
Sam Turnbull says
So happy you enjoyed it! 🙂
Aimee says
So I made this cornbread for a tailgate party at work today (double batch) and got tons of: “best cornbread ever”, “OMG! It was so good”, etc. . . comments. The sad thing was I didn’t even try it 🙁
Can’t wait to make it for my boyfriend and myself.
Also, now I have a keeper for taking to work for functions in the future.
Aimee says
Oh, I also took Sam’s chili recipe that my boyfriend and I absolutely love to itty bitty pieces along with the corn bread but my coworkers were confusing it with a non vegan chili and a taco soup.
Sam Turnbull says
Hah! Amazing!
Sam Turnbull says
So happy it was a hit!!
Christiane says
Wow!!!!!!! So easy and so delicious.
Sam Turnbull says
Yay!!