The Best Vegan Cornbread

The best vegan cornbread recipe! This dairy-free cornbread really is the BEST– you’d never know it was egg-free. Perfect on its own or with chili.

this Recipe

It’s chili season, which means it’s also corn bread season. I’m a huge fan of chili– evidenced by the half a dozen or so chili recipes on this site. Whatever your chili preference, I’ve got you: the best vegan chili, vegetarian white bean chili, bean chili, pumpkin chili, instant pot vegan chili, Indian dal chili, chili beans with creamy polenta, slow cooker butternut squash and tempeh chili, black bean and beer chili and one pot chili mac.

Yeah, we love chili in my house. And nothing goes better with chili than a big hunk of cornbread.

Therefore, I present to you– the best vegan cornbread. Incredibly moist, hearty and just subtly sweet, it’s a must make for chili season.

This vegan cornbread just happens to be vegan, no weird ingredients required. That’s what I like most about vegan baking, no vegan butter, egg replacers or flax egg or chia seeds required. Just pantry ingredients that most of us have in our pantry already.

Vegan Cornbread Ingredients

• Fresh kernels or frozen corn
• All purpose flour
• Yellow cornmeal
• Sugar
• Salt
• Baking powder
• Unsweetened non-dairy milk 
• White vinegar or apple cider vinegar
• Vegetable oil 
  

Substitution Recommendations

I don’t recommend whole wheat flour or another type of flour in this cornbread recipe. The all purpose flour makes it fluffy and tender; the whole wheat flour will make these more dense and not as tender of a crumb. You can use a gluten-free flour blend as a 1:1 replacement.

I prefer either oat milk or almond milk in this recipe; I find that coconut milk makes baked goods pale in color and soy milk sometimes produces a slightly bean flavor. However, soy milk will work in a pinch.

The addition of fresh (or frozen) corn adds more texture and flavor to this cornbread. I don’t recommend skipping it!

If you like spice, then I recommend adding in canned green chilis to the batter as well. You can also make this vegan cornbread into cornbread muffins or mini cornbread muffins. To make them into muffins, decrease baking time by 10 minutes, or until a toothpick comes out clean or just set. For mini cornbread muffins, decrease baking time by 15 minutes.

Storage Tips

I recommend storing these in an airtight container in the fridge for 3-4 days. You can also freeze them and place in a freezer-safe bag.

Before enjoying, bring them to room temperature or microwave them for 10-15 seconds until just warmed.

As this cornbread is only lightly sweetened, I love it most with a little butter and a drizzle of maple syrup (or honey) on top.

More Vegan Bread Recipes:

• Pumpkin Cornbread Muffins
• Vegan Flatbreads
• Carrot Cake Banana Bread
• Vegan Cranberry Orange Bread

Hope you love this vegan cornbread as much as we do! If you make it, come back to leave a message and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!

The Best Vegan Cornbread

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9–12 pieces 1x
• Category: side dish, cornbread
• Method: oven
• Cuisine: American, Southern
• Diet: Vegan

Description

The best vegan cornbread recipe! This dairy-free cornbread really is the BEST– you’d never know it was egg-free. Perfect on its own or with chili.

---

Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9–12 pieces 1x
• Category: side dish, cornbread
• Method: oven
• Cuisine: American, Southern
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9–12 pieces 1x
• Category: side dish, cornbread
• Method: oven
• Cuisine: American, Southern
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 1/2 cup corn, fresh kernels or frozen
• 1 1/4 cup all purpose flour
• 1 cup yellow cornmeal*
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened non-dairy milk*
• 1 teaspoon white vinegar or apple cider vinegar
• 1/4 cup vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8×8 pan or line with parchment paper. Set aside.
2. Heat a nonstick skillet over medium heat and spray with cooking spray. Add the corn and a pinch of salt, then cook over medium heat until warmed through and sautéed.
3. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder. Add in the wet ingredients: milk, vinegar, and oil. Stir to combine, then fold in the corn. 
4. Pour into the prepared baking pan and cook until done, about 25 minutes.

Notes

*I think this recipe works best with a fine cornmeal. I use oatmilk for this recipe when testing; I’d recommend that or almond milk.

This cornbread is also great with a 4 ounce can of diced chiles folded in.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge