There's nothing better than a slice of homemade Vegan Cornbread that's moist, easy, and ready in just one bowl with simple ingredients you already have in your kitchen.
This quick no-egg recipe makes the best delicious plant-based treat for breakfast, dessert, or a comforting snack.
Try my crusty brown bread and vegan dinner rolls for more easy homemade bread recipes.
I tested this vegan cornbread recipe several times until I achieved the perfect moist, soft, and tender texture. After creating many bread recipes like my lentil chickpea bread, buckwheat groats bread, and yogurt-free pita bread, I've learned how subtle ingredient changes create incredible plant-based bakes.
This cornbread delivers a rich corn flavor, a light, fluffy crumb, and subtle golden sweetness without being overly sweet. Ready in only 30 minutes, it's an easy homemade recipe you'll love for breakfast, snacks, or serving alongside your favorite meals.
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🌽Ingredients
- Cornmeal: Adds classic corn flavor, golden color, and a slightly crumbly texture.
- All-purpose flour: Creates a softer, lighter, and more tender crumb.
- Brown sugar: Adds mild sweetness.
- Olive oil: Provides richness and a soft, tender texture.
- Plant milk: I used almond milk, but any plant-based milk works.
- Baking soda + vinegar: Helps the cornbread rise and become fluffy.
- Salt: Enhances the flavor and balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Cornbread
Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking soda, and salt until well combined.
Add the wet ingredients: Pour in the plant milk, olive oil, and vinegar, then stir until a smooth batter forms. Avoid overmixing to keep the cornbread tender.
Bake the cornbread: Preheat the oven to 392°F (200°C) and grease an 8-inch square baking pan. Pour in the batter and bake for about 25 minutes, or until golden and set.
Cool and serve: Let the cornbread cool for 15 minutes before slicing. Enjoy it warm or cold with softened vegan butter and a drizzle of maple syrup.
📋Variations
- Gluten-free option: Use a gluten-free all-purpose flour blend instead of regular flour to make this cornbread gluten-free.
- Oil-free option: Replace the olive oil with unsweetened applesauce or vegan yogurt for a softer texture without added oil.
- Make it sweeter: Add a little more brown sugar or mix in a handful of corn kernels for extra sweetness and texture.
💡Marinela's Tips
- Don't overmix the batter: Stir just until the ingredients are combined to keep your cornbread soft and tender.
- Use fresh baking soda: Since this recipe relies on baking soda and vinegar for rise, fresh baking soda helps create the best fluffy texture.
- Check for doneness: The top should be lightly golden, and a toothpick inserted in the center should come out clean.
❓Frequently Asked Questions (FAQ's)
Yes, you can replace the olive oil with unsweetened applesauce or vegan yogurt for a softer, oil-free version.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Absolutely! Divide the batter into a greased muffin pan and bake until golden and a toothpick comes out clean.
📖 Recipe
Moist Vegan Cornbread
Equipment
- 1 Mixing bowl
- 1 8-inch square baking pan lightly greased
Ingredients
Dry ingredients
- 1 + ⅓ cups cornmeal
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet ingredients
- 3 tablespoons olive oil
- 1 cup + 3 tablespoons unsweetened almond milk or any plant milk
- 2 teaspoons apple cider vinegar
Instructions
- Add the cornmeal, flour, brown sugar, baking soda, and salt to a large bowl. Whisk until well combined.1 + ⅓ cups cornmeal, 1 cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon sea salt
- Pour in the plant milk, olive oil, and vinegar. Stir gently until just combined and you have a smooth batter. Don't overmix.3 tablespoons olive oil, 1 cup + 3 tablespoons unsweetened almond milk, 2 teaspoons apple cider vinegar
- Preheat the oven to 392°F (200°C) and lightly grease an 8-inch square baking pan. Pour in the batter and bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for 15 minutes before slicing. Serve warm or cold with softened vegan butter and a drizzle of maple syrup.
Notes
- Don't overmix: Stir the batter just until the ingredients are combined for a soft, tender crumb.
- For gluten-free cornbread: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze sliced cornbread in a freezer-safe container or bag for up to 3 months; thaw and warm before serving for the best texture.
Nutrition
If you try this vegan cornbread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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