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    You are here: Home / Sides / Irresistible Vegan Cornbread

    LAST UPDATED: October 7, 2021 • FIRST PUBLISHED: March 31, 2021

    Irresistible Vegan Cornbread

    Jump to Recipe Print Recipe
    Slice of Vegan Cornbread on a Plate with Text Overlay Reading "Vegan Cornbread"

    Moist, buttery and just a bit sweet, this vegan cornbread is a perfect side dish at cookouts, with a bowl of chili, or on its own! It's also super easy to make and can be ready in about 30 minutes.

    Slice of Vegan Cornbread on a Plate with Bowl of Strawberries in the Background

    This one passed the ultimate test. I brought it to a family dinner, sliced it up and snuck it into the bread basket without letting anyone know that it was egg-free and non-dairy or that I was the one who made it.

    A few minutes later everyone was going on about how awesome the cornbread was. They didn't even know it was vegan. Score!

    So I think it's safe to say that this is the best vegan cornbread ever. It's crumbly, moist, tender, and just slightly sweet. And bonus: it's super easy to make!

    Jump to:
    • What You'll Need
    • Cornmeal vs. Cornstarch vs. Corn Flour
    • How to Make Vegan Cornbread
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Vegan Quick Breads
    • Irresistible Vegan Cornbread

    What You'll Need

    White Wooden Surface Set with Slice of Vegan Cornbread on a Plate, Bowl of Strawberries, and Napkin
    • Non-dairy milk. Just about anything that's unflavored and unsweetened will work, such as soy milk, oat milk, cashew milk, or almond milk (which is what I used).
    • Olive oil. You can substitute your favorite baking oil, such as canola oil or coconut oil. I personally like the flavor that olive adds!
    • Maple syrup. Agave works as well.
    • Ground flaxseed.
    • All-purpose flour. I've only tested this recipe with all-purpose wheat flour. Use any other type at your own risk.
    • Cornmeal. I use yellow cornmeal for the pretty color, but white cornmeal works fine.
    • Brown sugar. Use organic sugar to keep the recipe vegan.
    • Baking powder.
    • Salt.

    Cornmeal vs. Cornstarch vs. Corn Flour

    What's the difference here? I know it can get confusing! Each of these products might go by a different name, depending on where you're located, so I want to make sure you use the right one for this recipe!

    The cornmeal we use for cornbread is made from dried, ground corn. It's similar to grits or polenta, but finer. Cornstarch (in some places known as cornflour), is just the starch (everything else is removed), so don't use that. Here is an example of the type of cornmeal you might use in this recipe.

    Make sure you're using the right ingredient, otherwise the bread's texture will be all wrong, or worse — it won't turn out at all!

    How to Make Vegan Cornbread

    The following is a detailed photo tutorial on how to make this recipe. Scroll down if you'd prefer to skip right to the recipe!

    • Mix your wet ingredients together in a small bowl or liquid measuring cup: non-dairy milk, oil, and maple syrup. Whisk in the flaxseeds.
    • Stir your dry ingredients together in a large mixing bowl: flour, cornmeal, brown sugar, baking powder, and salt.
    • Make a well in the center of your dry ingredient mixture and pour in the liquid.
    • Mix everything just until blended. Don't overmix the batter!
    • Tip: Cornbread is great with stir-ins! Try adding a cup of fresh corn kernels, some fresh scallions, or jalapeño slices!
    Collage Showing First Four Steps for Making Vegan Cornbread: Stir Together Liquid Ingredients, Stir Together Dry Ingredients, Pour Liquid Mixture into Dry and Stir to Combine
    • Pour the batter into an oiled baking dish or cast-iron skillet. Spread it out with a spoon or rubber scraper.
    • Optional step: sprinkle the top of your unbaked vegan cornbread with some brown sugar. This creates a wonderfully sweet crust on top!
    Last Two Steps for Making Vegan Cornbread: Spoon Batter into Skillet and Sprinkle with Brown Sugar
    • Pop everything into the oven and bake the bread until a toothpick inserted into the center comes out clean. This should take about 20 minutes.
    • Place your dish or skillet on a cooling rack and let your cornbread cool a bit before slicing and serving.
    Sliced Vegan Cornbread in a skillet.

    Your cornbread is ready to serve! It's awesome plain, but feel free to go crazy with the vegan butter and maple syrup if you'd like!

    Spoon Drizzling Maple Syrup Over a Slice of Vegan Cornbread

    Leftovers & Storage

    This vegan cornbread is best served right away, but the leftovers will keep in a sealed container at room temperature for about 3 days. It can also be frozen for up to 3 months.

    Frequently Asked Questions

    Can this recipe be made gluten-free?

    I'm honestly not sure, but I think an all-purpose gluten-free blend such as Bob's Red Mill or King Arthur flour's would work best if you give it a try!

    Can this cornbread be made without oil?

    Again, I'm not sure, but I think substituting applesauce would be your best bet.

    What do you serve with cornbread?

    It's awesome along anything barbecue. Try it with my tempeh ribs. It's also great with hearty soups, like my black bean soup, or chilis like my tofu chili.

    Can this recipe be made as muffins?

    Probably, but you'd be better off just following my recipe for vegan corn muffins.

    Why didn't my cornbread rise?

    Usually this happens because your baking powder is old. Test it by sprinkling a bit in a glass of water. It should fizz. If it doesn't, throw it out and replace it.

    More Vegan Quick Breads

    • Vegan Banana Bread
    • Whole Wheat Beer Bread
    • Vegan Pumpkin Bread
    • Vegan Zucchini Bread
    • Vegan Chocolate Banana Bread

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Slice of Vegan Cornbread on a Plate
    4.8 from 5 votes
    Print

    Irresistible Vegan Cornbread

    Moist, buttery and just a bit sweet, this vegan cornbread is a perfect side dish at cookouts, with a bowl of chili, or on its own! It's also super easy to make and can be ready in about 30 minutes.

    Course Side
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12
    Calories 174 kcal
    Author Alissa Saenz

    Ingredients

    • 1 cup unflavored non-dairy milk
    • ⅓ cup olive oil (or your favorite baking oil)
    • ¼ cup maple syrup
    • 2 tablespoons ground flaxseed
    • 1 ¼ cup all-purpose flour
    • 1 cup yellow cornmeal
    • ⅓ cup brown sugar, plus 2 tablespoons for topping (optional)
    • 4 teaspoons baking powder
    • ¾ teaspoon salt
    US Customary - Metric

    Instructions

    1. Preheat the oven to 425°F.

    2. Lightly oil a 10-inch cast iron skillet or a 9 x 9 inch baking dish.

    3. In a small bowl or liquid measuring cup, stir together the milk, oil, maple syrup, and flaxseed.

    4. In a large mixing bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt.

    5. Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.

    6. Stir the ingredients together just until fully blended.

    7. Pour the batter into the prepared baking dish or skillet. Optionally, sprinkle the top of the loaf with 2 tablespoons of brown sugar.

    8. Bake until lightly browned on top and a toothpick inserted into the center comes out clean, about 20 minutes.

    9. Transfer the pan to a cooling rack and allow it to cool for a bit before slicing and serving.

    Nutrition Facts
    Irresistible Vegan Cornbread
    Amount Per Serving (1 slice (1/12 of recipe))
    Calories 174 Calories from Fat 60
    % Daily Value*
    Fat 6.7g10%
    Saturated Fat 0.9g5%
    Sodium 165mg7%
    Potassium 242mg7%
    Carbohydrates 27.3g9%
    Fiber 1.5g6%
    Sugar 7.9g9%
    Protein 2.5g5%
    Calcium 90mg9%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Thai Yellow Curry with Potatoes & Tofu
    Spicy Red Lentil Chili »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Alicia Storms says

      July 17, 2019 at 3:10 am

      5 stars
      Omg this cornbread goes sooooo hard. I’ve been vegan for a year and enjoy any kind of beans with brown rice and THIS takes it to the next level.

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:57 am

        At first I thought you meant that it came out too hard, and I was like, "OH NO! What Happened!" I'm so glad you enjoyed it!! Thanks Alicia!

        Reply
    2. Chrissy says

      January 04, 2020 at 11:01 am

      5 stars
      I made this cornbread for New Years dinner and everyone went back for seconds. I don’t think they knew it was vegan! They are still talking about it.

      Reply
      • Alissa Saenz says

        January 05, 2020 at 3:13 pm

        That's awesome! I'm so glad it was a hit! Thanks Chrissy!

        Reply
    3. Alejandro González says

      February 23, 2020 at 2:27 pm

      4 stars
      Hello! How much does the portion size weighs? :D It was delicious!

      Reply
    4. jennyc133 says

      April 12, 2020 at 5:21 pm

      hi, I’m preparing this right now, I have a couple of questions...;) would you adjust the brown sugar if you were going to make a jalapeño cornbread? also I’m thinking about adding CHAO CHEESE to the mix. I will let you know how it turns out

      Reply
      • Alissa Saenz says

        April 12, 2020 at 8:10 pm

        You could probably cut back on the sugar for jalapeno cornbread. I'm thinking cut it by about half, but it's really a matter of personal preference - I think a little bit of sweetness would go nicely with jalapeno. I'd love to hear how it turns out!

        Reply
    5. Shawna says

      March 04, 2021 at 9:01 am

      I've made this 3 times now, including a version with diced apples mixed in (my favourite), and a version with minced jalapeno and shredded vegan cheese (my husband's favourite). I put 1/2 a cup of sugar and eliminated the maple syrup, and I had to turn down the heat to 400 since 425 got really dark in my oven (I think my oven runs hot). Will definitely keep this in my regular winter recipe rotation! Thanks!

      Reply
    6. Sunday Farr says

      April 02, 2021 at 3:06 pm

      Do you have a vegan recipe for stuffed portbella mushrooms?

      Reply
      • Alissa Saenz says

        April 04, 2021 at 8:41 pm

        I do! https://www.connoisseurusveg.com/happy-thanksgiving-walnut-and-wild-rice-stuffed-portobellos/

        Reply
    7. Lizzy says

      April 08, 2021 at 11:45 am

      5 stars
      so, a southern trick to crusty bottomed cornbread; is to heat up your cast iron skillet 1st. Stove top, or in oven. And it makes a huge difference in the taste. I use the stove top, so I don't lose heat from my oven. Try it and see what I'm talking about! ;-)

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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