This Vegan Cornbread is moist, fluffy, and slightly sweet - perfect for pairing with Black Bean Quinoa Chili or enjoying on its own. Made without dairy or eggs, this easy plant-based recipe delivers all the classic cornbread flavor you love in a vegan-friendly way.
While some may prefer the sweeter and lighter texture of corncake, this cornbread has a traditional texture that is slightly crumbly but still holds its shape perfectly.
It is moderately sweet, perfectly moist, and has a grainy texture from the medium-grind cornmeal. Unlike a dessert-style corncake, this cornbread is often enjoyed with savory meals such as chili or during holiday feasts.
However, you can indulge your sweet tooth by topping it with a delicious jelly or jam or even serve it alongside some Homemade Vegan Banana Ice Cream. Yum!
You can also serve it with your favorite hearty soup like Vegan Chili With TVP.
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Ingredients
This is all you'll need to make a delicious vegan cornbread.
- Use the right type of cornmeal: Medium-grind cornmeal adds texture and flavor, giving the cornbread a slightly crunchy bite compared to fine-grind.
- Light brown sugar: I prefer light brown sugar for its rich flavor and moisture, which helps keep the cornbread soft and gives it a golden color.
- Flour: A 1:2 flour-to-cornmeal ratio ensures a lighter, less crumbly texture, balancing the cornbread and preventing it from becoming too dense.
- Vegan yogurt: Adds moisture and balances sweetness. You can also use vegan buttermilk (plant milk + vinegar) or vegan sour cream.
- Egg replacer or flax/chia egg: Use Bob’s Red Mill Egg Replacer or a flax/chia egg (2 tablespoon flaxseed with 4 tablespoon water) to replace eggs in this recipe.
- Oil/butter: Adds moisture and richness and helps create a crispy crust. Don’t skip it—it’s essential for texture and flavor!
Variations
- Add shredded vegan cheddar cheese to the batter.
- Stir diced jalapeño peppers.
- Bake the cornbread batter in a muffin tin instead of a baking dish for easy-to-eat individual servings.
- Add rosemary to the batter for an earthy flavor and pleasant aroma.
How to Make Vegan Cornbread
Step 1: Preheat your baking dish: A cast-iron skillet is an excellent conductor of heat. It's my favorite way to make cornbread. It will give your cornbread a crispy, golden crust and a moist interior. Place the cast-iron skillet in the oven when you turn it on to preheat to 400° F.
If you don't have a cast-iron skillet, no worries! You can use a glass dish to bake cornbread. Really, any oven-safe container like a muffin tin or cake pan can be used to bake cornbread. I've used them all, and they work fine.
Step 2: Mix a bowl of the wet ingredients and a bowl of the dry ingredients, and then combine the two together. Don't over-mix the batter because it can make the cornbread tough and dense.
Step 3: If you use a cast-iron skillet, spray it with cooking oil or grease it with a little butter before pouring the batter. Level out the batter so it has a smooth top and reaches the edges of the pan.
Step 4: Place in the oven for about 20 minutes or until cooked through. Don't over-bake. Cornbread should be cooked until a toothpick inserted in the center is clean. Overbaking can result in dry, crumbly cornbread.
Step 5: Let it rest. Allow your cornbread to cool for at least 10 minutes before slicing and serving. This will help it set and become easier to slice.
Serving Suggestions
- Cornbread pairs perfectly with vegan chili or various soups. Serve it on the side or crumble it on top. Try it with Vegan Chili With TVP or Vegan Tortilla Soup With Baked Tortilla Chips.
- Vegan Instant Pot Jambalaya: Nothing says comfort food like a side of golden, crispy cornbread with this Creole dish.
- For a classic and simple serving suggestion, serve warm cornbread with vegan butter and maple syrup or agave on top.
- Cornbread can also be served with your favorite jam or jelly. Try Cranberry Orange Jam or Cranberry Ginger Chutney.
- Serve warm cornbread with a serving of vegan vanilla ice cream or Homemade Vegan Banana Ice Cream on top as a treat.
Recipe FAQS
Ultimately, deciding whether to use yellow or white cornmeal in your cornbread recipe will depend on your taste preferences and the texture and appearance you want. If you prefer a stronger and sweeter corn flavor with a more rustic texture, yellow cornmeal may be the way to go (my favorite). White cornmeal may be a better choice if you prefer a milder and nuttier flavor with a smoother texture.
The Bob's Red Mill gluten-free flour is fantastic. I highly recommend using it if you are looking for gluten-free alternatives.
More Delicious Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Cornbread recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cornbread
Equipment
Ingredients
- 1½ cup medium grind yellow cornmeal
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- ½ cup vegan yogurt plain; or vegan sour cream
- 2 egg replacer or 2 flax or chia eggs (see post)
- ½ cup olive oil or 8 tablespoon of butter
- 1 tablespoon butter or cooking oil spray
Sweet Cinnamon Butter
- 2 oz vegan butter ½ stick softened
- ¼ teaspoon cinnamon
- 1 teaspoon powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat: Preheat your oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
- Mix: In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
- Combine: In a separate mixing bowl, combine apple cider vinegar, vegan yogurt, oil, and egg replacer. Whisk until well combined.
- Incorporate: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
- Pour: Remove the hot skillet from the oven and coat with 1 tablespoon of butter or oil spray. Pour the batter into it. Hear that sizzle! Yum.
- Bake: Smooth the top of the batter with a spatula and return the skillet to the oven. Bake for 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- Cool: Allow the cornbread to cool for a few minutes before slicing and serving.
Sweet Cinnamon Butter (optional)
- Combine: Using a rubber spatula, combine all the ingredients in a medium-sized bowl, stirring until everything is evenly mixed with no streaks. After mixing, transfer the butter to an airtight container.
Anonymous says
Loved this corn bread!