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 vegan chili and it turns a bowl of soup into a meal!
Jump to:
- ❤️ Why you'll love this recipe
- 🌽 Why make this instead of a box mix
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make vegan cornbread
- 👩🏻🍳 Pro Tips
- 🍳 Vegan skillet cornbread instructions
- 🌟 Cornbread variations
- 🍞 Gluten-free cornbread instructions
- ❓Frequently asked questions
- 🥡 Storing and freezing
- 🍽️ What to serve with cornbread
- 📋 Vegan cornbread recipe
❤️ 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 easy vegan cornbread 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.
I've made this countless times over the past 20 + years of eating vegan and I can honestly say that this is the best vegan cornbread recipe that you will find! It tastes just like traditional cornbread and no one will ever guess that it's vegan.
🌽 Why make this instead of a box mix
You can find vegan cornbread box mixes, like vegetarian jiffy cornbread and others, but this recipe is so simple there is really no need.
- 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. Use medium ground cornmeal for the perfect cornbread with the best 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. You can use maple syrup, coconut sugar, brown sugar, or any sweetener that you wish.
- Baking Powder - to make the cornbread rise. (Do not use baking soda.)
- Salt - for flavor.
- Water - for the right amount of moisture.
- Plant-Based Milk - for moisture or flavor. I usually use soy milk, almond milk, or oat milk, but you can use any non-dairy milk that you want. If you don't have 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 want like canola oil or refined coconut oil. Extra virgin olive oil has too strong of a flavor for this bread.
🔪 Helpful tools
A Baking Dish - you can use an 8 X 8-inch or 9 X 13-inch baking pan, a cast-iron skillet, or even a muffin tin if you want to make vegan corn muffins.
Parchment Paper - to line the baking dish.
Iron Skillet - if you want to make skillet cornbread.
🥄 How to make vegan cornbread
Step 1 - Preheat your oven to 400° F (204° C).
Step 2 - Add the dry ingredients to a mixing bowl and give them a stir.
Step 3 - Add the wet ingredients to the mixing bowl and stir with a whisk until just combined.
Step 4 - 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 X 13 inch for thinner pieces.)
Step 5 - 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).
Step 6 - Let it cool for about 10 minutes before slicing.
Serve with a pat of vegan butter on top and eat it with a bowl of chili or your favorite vegan soup or vegan stew.
👩🏻🍳 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.
🍳 Vegan skillet cornbread instructions
Step 1 - Follow the instruction for regular vegan cornbread, but bake the cornbread in a cast-iron skillet instead of a pan.
Step 2 - 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.
Step 3 - 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.)
Step 4 - Then return the skillet to the oven and bake for 28-30 minutes.
🌟 Cornbread variations
- 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, and 1 cup of roasted peeled and chopped green chilies, or use a cup of green chili salsa and reduce the water by ½ cup. (The perfect addition to vegan green chile stew!)
- Oil-Free Vegan 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 an additional 1-3 tablespoons of sugar to your cornbread to suit your taste.
- Vegan Jalapeno Cornbread - this is one of my family's favorite variations that I love to serve with southwest bean salad, vegan pozole, vegan tamales, or spicy vegan mac & cheese.
🍞 Gluten-free cornbread instructions
I have tried this recipe with most commercial gluten-free flour blends over the years and they all work well. My homemade gluten-free oat flour works great too. 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 grain-based flour for this to bake correctly. Don't use almond flour or other nut-based flour.
❓Frequently asked questions
You don't have to use a flax egg or any other egg substitute in this cornbread recipe. I find that it bakes up perfectly without eggs. If you have a recipe for cornbread that you love that calls for an egg, my chickpea flour egg recipe works as the best all-around egg replacement in any recipe.
Swap out the oil in the recipe for equal amounts of unsweetened apple sauce and bake your cornbread on a parchment-lined baking pan to avoid sticking.
🥡 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 it for 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! Your kids will love my vegan corn dog bites too!
🍽️ What to serve with cornbread
- Vegan Italian Wedding Soup
- Vegan Goulash
- Dairy-Free Cream of Celery Soup
- Vegan Orzo Spinach Soup
- Butternut Squash Soup
- Vegan 15-Bean Soup
- Vegan Cream of Chicken Soup
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan cornbread recipe
The Best Vegan Cornbread
Ingredients
Dry ingredients:
- 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
Wet Ingredients:
- 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).
Instructions
- 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.
Video
Notes
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.
Nutrition
* This recipe was originally posted on 11/21/2018. It was updated on 9/22/20 to include new images and more detailed instructions.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I’m thinking to trying to make this for thanksgiving. Could you freeze it? Would it defrost well?
It can be frozen for up to 3 months. Be sure to wrap it well so that none of the cornbread is exposed to the air in the freezer. Enjoy! 🙂
I need to halve it. Any. Problems wit that? Pan size, I guess.
There is no problem with that. Just bake it in a 9 inch skillet or a 8x8 inch pan. Enjoy!
going to try this out tomorrow for my daycare kiddos, do you know how this recipe does doubles or even tripled? i’m excited to try it out 😄
It makes a pretty big batch as written. I've never tried doubling it. It should work fine, but you will want to bake it in separate pans otherwise it will be to thick and not cook evenly.
I made this, recently, as written, and it was amazing! I’m going to try it oil free, with applesauce, tonight. I’ll leave a comment, as to how it compares. Thank you, Monica, for all your efforts to help others trying to eat healthier!
I'm so happy that you liked the recipe! 🙂
Can we use self-rising flour and self-rising cornmeal and just omit the baking powder?
I have never tested it, but it may work if you don't have baking powder.
I'm making the switch to a vegan diet to help with my recent ailments. I've been disappointed immensely by the consistency of many vegan breads so far. However, I was so, so happy that Monica's vegan cornbread turned out perfectly on my first try! It's a good thickness without feeling heavy at all and with just the right sweetness. I made it the way as written except I used whole wheat flour. The knife came out clean at 28 minutes. I let it cool a bit and then I ate a slightly warm piece with my cup of tea.
Cornbread is one of my favorite foods. I'm relieved that I can still enjoy it in a healthier way without sacrificing taste or texture. Thank you, Monica!
I'm so happy that you liked the recipe, Pat! Good luck with your switch to eating healthier. 🙂
This is the BEST vegan cornbread ever! Thank you for sharing all of your delicious recipes, Monica.
I'm so happy that you liked the recipe, Deborah!
This recipe is a real winner!! I have tried a few other vegan corn bread recipes on other blogs, but this one is my favorite! I love how it's not too sweet. It's also soooo easy to put together. I love one-bowl recipes 🙂
Will definitely make it again. Thank you!
You're welcome, Valerie! I'm so happy that you like the recipe! 🙂
Oh Man this cornbread recipe was spot on. I tried it in the skillet and added a bit more sugar, but I couldn't tell that it was vegan. Moist fluffy and great cornbread flavor
I'm so happy that you liked the recipe, Carlos!
Your ad for you cheese making book showed up in the middle of the recipe and I couldn't get rid of it. Other ads blocked the recipe at the bottom. Do you have any control over all these ads?
Hi,
Can I use vegetable oil instead of olive oil? What kind of corn meal do you use? Is it fine ground or medium ground or just like Quaker beans corn meal? I’ve never bought corn meal before.
Thanks!
Hi Erica, yes, you can use any type of oil that you want instead of olive oil. You can use any type of cornmeal too. Finer ground cornmeal will give you a smoother texture. Enjoy! 🙂
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 🙂