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!
Jump to:
❤️ Why you'll love this recipe
- It's not too sweet.
- This cornbread is perfectly moist.
- It has a great texture.
- This recipe is easy to make gluten-free.
- It's 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 make this over box mix
- It’s super easy to make.
- 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
- 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.
🥄 Instructions
- 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
- 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
- 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.
🍞 Gluten-free instructions
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
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!
🍽️ Pair this with these recipes
Be sure to follow me on Pinterest for new vegan recipes!
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).
-
Preheat your oven to 400° F.
-
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.
-
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.
Recipe Video
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.
I have made this 3 times Within a month!
I nibble on it throughout the day and freeze some for later. It freezes very well
Not too sweet, great texture...moist with just the right crumble.
One time I subbed a little Bit of coconut flour in there with the white/wheat. And that was good..gave a denser quality
This time I increased (coconut sugar) to 2 Tbs.
Last time I used maple syrup as sweetener. That was really good.
i Will be enjoying it tonight with lentil loaf, roasted Brussels, and crispy roasted sweet potatoes. And of course chili oil.
Totally ran with the skillet-in-the oven idea!! Now my neighbor is doing it too!
Thank you for this simple flexible recipe and great tip Monica!
You're very welcome, Carly. I'm so happy that you liked the recipe! Skillet in the oven is always fun. You should try my Socca recipe too if you like skillet bread, it's so good and super easy! 🙂 Here is a link to it... https://thehiddenveggies.com/farinata-socca/
Ooh, this reminds me of the chickpea pancakes I used to make for my son when he was little. This is the grown up version. Which I will surely be trying. Thank you Monica!
Blessings, Carly
Loved it! Crispy on the outside with a lovely texture, crumbly but not dry at all. I used aquafaba instead of oil and it worked perfectly.
I'm so happy that you liked it! Good to know that aquafaba worked as an oil replacer.:)
Would this work using ALL cornmeal, no flour? Or maybe just 1/2 cup flour? And with all milk, no water?
No Sandra, you will need to use some flour to bind the cornbread together. It may work with as little as 1/2 cup, but I haven't tested it. 🙂
I will try it with the 1/2 cup. I've tried several vegan cornbread recipes, and so far, none have been as good as the old-style southern cornbread made without flour or a sweetener, and with eggs and buttermilk. That can't be beat, so I'm trying to find the next best thing. Maybe this one will work. Thanks.
Sandra
Thanks for the recipe. The cornbread turned out delicious and my kids loved it.
You're welcome! I'm so happy that you all liked it! 🙂
Hi Monica!
I just came across your cornbread recipe and it sounds great. I will be trying it soon. One question, does it not have an egg or flaxegg as most cornbread recipes? Will the cornbread rise if I use self-rising cornmeal and leave out the salt? Thank you for the recipe!
Randy
Hi Randy, there is no need for an egg in this recipe. It bakes up fine without the need for any egg replacement. You can leave out the salt, just don't leave out the baking powder because that is what makes it rise. Enjoy! 🙂
I made the skillet version of this. It was the best vegan cornbread that I've ever made! Thanks for this great recipe, it's a keeper!
You're welcome! The skillet is my favorite version too, Kara! 🙂
I just made this over the weekend. It was the best cornbread that I have ever made! Just enough sweetness and not too dry! I'll be making this again for sure! Thanks for the recipe!
I'm so happy that you liked it, Jen! 🙂
My daughter served your cornbread today with nice vegan chili and it's the best cornbread I have ever tasted.
Just copied your recipe and will be making it soon.
Thank you so much.
Robert Stein
Aww, thanks so much! I'm so happy that you liked it, Robert! 🙂
Hello! This looks delicious - thank you! Why can’t we use sorghum flour as part of our gluten free flour blend? Thanks!
You can use it if you wish, I just find the texture to be kind of chewy and not as authentic especially when the bread is still warm.
So helpful - thank you!
Addendum:
•Sift?
=Hi there, Monica=
I’ve just discovered your generous blog and am eager to try your cornbread recipe.
I have tried and adapted many other vegan versions, but none have been completely satisfying.
Should I just give up on rose, let alone fluffiness?
Anything to be gained from addition of apple cider vinegar to your recipe for buttermilk-rise effect?
Have you opinion on using oat or oat and rice flours, instead of GF-mix?
Only 2.25 cups liquid to 3 cups dry (your recipe)?
Thanks very much.
Lester (vegan nearly 30 years)
Hi Lester, If you are looking for a really fluffy and airy cornbread, then all of the things that you suggested will help a little. You can increase the baking powder by an additional tsp and add a tbsp of apple cider vinegar. Also, spoon measure the flour so you aren't packing it down and getting too much. You can also sift it to make it fluffier. I've had good luck with all types of gluten-free flour in the recipe. Enjoy! 🙂
This turned out so well. I am having some right now with your vegan green chili. The green chili is also delicious. I love your recipes
Thank you so much! I'm so happy that you like them! I love this cornbread too! It's one that I've been making for about 20 years and it never fails me! 🙂
This looks AMAZING and super moist! I love cornbread so much and have only seen it vegan in a store once! I'll have to give it a try 🙂