This is truly the best vegan cornbread you’ll ever taste! Bake in an iron skillet or a casserole dish, it will come out perfect every time! I’ve been making this recipe for nearly 20 years and it never fails me! It’s moist and delicious, it doesn’t crumble and fall apart, and not too sweet. It’s the perfect addition to a bowl of chili and it makes a bowl of soup into a meal!
You will LOVE this cornbread recipe because it’s…
- not too sweet.
- perfectly moist.
- has a great texture.
- easy to make gluten-free.
- quick and easy to make in 1 bowl in just minutes.
This recipe has been adapted from one of my favorite vegan cookbooks, The New Farm Vegetarian Cookbook. (It’s an old hippy cookbook from a vegan commune originally published in 1975). Back when I became vegan, blogs hadn’t been invented yet and this was my guide when I was learning how to cook vegan food.
Why not just use a cornbread box mix?
- It’s super easy to make your own.
- Mixes are full of sugar and make “cornbread cake” as my family calls it.
- Many mixes are not vegan! Be aware that the original Jiffy original has lard, and some other major brands have dairy.
Ingredients and substitutions for vegan cornbread:
- Corn Meal – make sure that you use cornmeal and not cornflour. This will give your cornbread the right texture.
- Flour – any all-purpose flour will work. You can also use any grain-based gluten-free flour mix. Don’t use almond flour or other nut-based flour.
- Sugar – for a little sweetness. Feel free to omit or adjust to your taste.
- Baking Powder – to make the cornbread rise.
- Salt – for flavor.
- Water – for the right amount of moisture.
- Plant-Based Milk – for moisture or flavor. If you don’t have and plant-based milk, you can swap it out with additional water and it will still work great.
- Oil – for a moist cornbread. I usually use light olive oil, but you can use any neutral flavored oil that you like. Extra virgin olive oil has too strong of a flavor for this bread.
How to make vegan cornbread:
- Preheat your oven to 400° F.
- Add the dry ingredients to a mixing bowl and give them a stir.
- Add the wet ingredients to the mixing bowl and stir with a whisk until just combined.
- Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.)
- Bake at 400° F for about 30 minutes. The top will turn golden and start to crack a little when it’s done. (Turn to broil for the last 2-3 minutes to brown the top if desired).
- Let it cool for about 10 minutes before slicing.
Pro Tips for perfect vegan cornbread:
- Measure carefully – Be sure to spoon measure your flour so your cornbread doesn’t bake up too dense. (This simply means to spoon the flour into your measuring cups so it doesn’t get packed down.)
- Stir just enough to mix the ingredients together, but don’t over mix.
- If you want crispy edges on your cornbread, place the oiled iron skillet into the oven while you are making the batter, then pour the batter into the hot skillet. (This is my family’s favorite!)
- Let it cool for about 10 minutes before slicing.
Variations of vegan cornbread:
- Skillet Cornbread: simply bake the cornbread in an iron skillet instead of a pan. Put a tablespoon of oil in the bottom of the skillet and place the skillet in the oven while it preheats and you mix the batter. Carefully take the hot skillet out of the oven and pour the batter directly into the hot iron skillet. (This will give you delicious crispy edges.) Then return the skillet to the oven and bake for 28-30 minutes.
- Mexican Style Cornbread: add 1 small chopped onion, 2 cups of whole kernel corn, a finely chopped jalapeno, and 2 tsp of taco seasoning.
- Green Chile Cornbread: add 1 small onion chopped, 1 cup of roasted peeled and chopped green chilies or use a cup of green chili salsa and reduce the water by ½ cup.
- Fat-Free Cornbread: add 1/3 cup unsweetened apple sauce instead of the oil. Bake the cornbread in a parchment-lined pan instead of an oiled skillet.
- Sweet Cornbread: Add and additional 1-3 tablespoons of sugar to your cornbread to suit your taste.
How do you make gluten-free vegan cornbread?
I have tried this recipe with most commercial gluten-free flour blends over the years and they all work well. However, I have found that the blends that contain sorghum flour give it a slightly chewier texture, so I try to avoid those. I have also noticed that it holds together better if there is xanthan gum in the mix or you can add a teaspoon to the cornbread batter. You must use a grain-based flour for this to bake correctly. Don’t use almond flour or other nut-based flour.
Storing and freezing your cornbread:
The cornbread will keep well on the countertop for 24 hours or wrapped in the fridge for up to 5 days. You can place the cornbread in an airtight container or freezer bag and freeze up to 3 months.
Do you love cornbread and want to try something new? You have to make my Vegan Cornbread Casserole! It’s like a combo between cornbread and a vegan souffle!
Serve this cornbread with:
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
A classic cornbread made vegan. Bakes up perfectly moist and delicious every time.
- 1 1/2 cup cornmeal
- 1 1/2 cup all-purpose flour (or whole wheat flour or gluten-free flour mix)
- 1 tablespoon baking powder
- 1 tablespoon vegan sugar or any natural sweetener (optional)
- 1 teaspoons salt
- 1 cup plant-based milk (soy, almond, oat, or cashew milk all work well)
- 1 1/4 cup water
- 1/3 cup light olive oil or any neutral-flavored oil
- 1 tbsp light olive oil (additional) for greasing the pan or skillet (or line with parchment paper).
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Preheat your oven to 400° F.
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Add the dry ingredients (1 1/2 cup cornmeal, 1 1/2 cup flour, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp salt) to a mixing bowl and give them a stir.
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Add the wet ingredients (1 cup plant milk, 1 1/4 cup water, 1/3 cup oil) to the mixing bowl and stir with a whisk until just combined.
-
Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.)
-
Bake at 400° F for about 30 minutes. The top will turn golden and start to crack a little when it's done. (Turn to broil for the last 2-3 minutes to brown the top if desired).
-
Let it cool for about 10 minutes before slicing.
Variations of vegan cornbread:
- Skillet Cornbread: simply bake the cornbread in an iron skillet instead of a pan. Put a tablespoon of oil in the bottom of the skillet and place the skillet in the oven while it preheats and you mix the batter. Carefully take the hot skillet out of the oven and pour the batter directly into the hot iron skillet. (This will give you delicious crispy edges.) Then return the skillet to the oven and bake for 28-30 minutes.
- Mexican Style Cornbread: add 1 small chopped onion, 2 cups of whole kernel corn, a finely chopped jalapeno, and 2 tsp of taco seasoning.
- Green Chile Cornbread: add 1 small onion chopped, 1 cup of roasted peeled and chopped green chilies or use a cup of green chili salsa and reduce the water by ½ cup.
- Fat-Free Cornbread: add 1/3 cup unsweetened apple sauce instead of the oil. Bake the cornbread in a parchment-lined pan instead of an oiled skillet.
- Sweet Cornbread: Add and additional 1-3 tablespoons of sugar to your cornbread to suit your taste.
* This recipe was originally posted on 11/21/2018. It was updated on 9/22/20 to include new images and more detailed instructions.
