Vegan Cornbread

If you ask me, cornbread is one of those things that can make or break a bowl of chili. You know what I mean, right? There’s something about that golden, slightly sweet slice that just belongs next to a warm, spicy stew. And after testing way too many versions over the years, this one finally hits the spot.

This is my go-to vegan cornbread — the kind that doesn’t fall apart when you slice it, has that soft crumb you actually want to eat, and is just the right level of sweet. No dry, gritty stuff here. Just simple, feel-good comfort food that comes together in one bowl. No fuss. Just mix, pour, bake, and enjoy.

Why I Keep Coming Back to This Recipe

I can’t count the number of times I’ve whipped up this cornbread when we’ve had chili bubbling away on the stove. It’s become almost automatic — like muscle memory. If I’m making a pot of my smoky lentil chili or even just warming up some leftover stew, this cornbread has to be on the side.

What makes it a keeper?

• The texture is spot-on. It’s moist without being dense, with that slightly crumbly top that you expect from classic cornbread. And no gritty mouthfeel — I’ve had a few cornbread fails that felt like chewing sand. This one’s smooth, soft, and satisfying.
• It’s sweet but not too sweet. I grew up on the sweeter kind of cornbread — the kind you could almost sneak for breakfast with a pat of vegan butter and a drizzle of maple syrup. That’s the vibe here. If you’re more of a savory cornbread person, you could always cut the sugar down a bit — but I personally love it just the way it is.
• It’s ridiculously easy. One bowl, basic pantry ingredients, and zero special equipment. I’ve made this in everything from a metal square pan to a glass dish to a muffin tin when my baking pan went missing (true story — it was in the garage with my camping gear).

How I Use It in Everyday Meals

This cornbread isn’t just a side dish. It’s more like a mealtime enhancer. I serve it:

• With chili (obviously). My kids dunk it straight into their bowls like a sponge, and honestly, I do the same.
• As a snack the next day. Toasted up with a little vegan butter and a pinch of flaky salt — simple and satisfying.
• At family potlucks. It holds up really well even a day or two later, so I often bake a batch ahead and bring it along.

Once, during a long weekend, we ended up hosting an impromptu backyard dinner. I had a big pot of vegan baked beans simmering and no bread in the house. This cornbread saved the day. Warmed it up in the oven, sliced into thick squares, and we were good to go.

A Few Real-Life Tips for Perfect Cornbread

• Use a neutral oil or melted vegan butter. I usually go with light olive oil or canola, but melted vegan butter gives it a slightly richer flavor. Both work great.
• Don’t overmix. Once the batter looks smooth and combined, stop. Overmixing tends to make it a bit tough.
• Let it cool before cutting. I know, it smells amazing and you’ll want to dig in. But if you wait 10–15 minutes, it slices up so much cleaner.
• Use a glass baking dish for an even golden color. Metal pans cook a bit faster and can brown the edges more, which is great if you like that crunch. But I like the soft, golden edges I get from my glass dish.

Serving Ideas

This cornbread fits beautifully into so many meals:

• A big bowl of black bean sweet potato chili
• Next to some barbecue tofu or baked beans
• Topped with a little jam or maple syrup for a quick breakfast

Sometimes I cube the leftovers and toss them into a pan to crisp up for homemade croutons in a chili salad — sounds odd, but trust me, it works.

Storage & Make-Ahead Notes

If you’ve got leftovers (lucky you), just wrap them tightly and store at room temperature for a day or two. For longer storage, pop them in an airtight container in the fridge — they’ll keep well for about 4 days.

Reheat in the microwave for a few seconds or warm it in the oven wrapped in foil if you want to bring back that just-baked softness.

You can also freeze it. I slice it into squares and wrap them individually, then stash them in a freezer bag. They thaw quickly and taste just as good.

Yield: 12

Vegan Cornbread Recipe

Print

Golden, fluffy, and lightly sweet—this vegan cornbread is one of those comforting sides that works with everything from chili to summer BBQ spreads. It’s soft on the inside, has that classic crumbly texture, and comes together in one bowl with simple pantry staples. No dairy, no fuss, just really good cornbread.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1¼ cups unsweetened almond milk
• ⅓ cup canola oil
• 2⁄3 cup granulated sugar
• 1¼ cups all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt

Instructions

1. Start by preheating your oven to 400°F. Lightly grease an 8x8 square pan or a 9-inch round cake pan and set it aside.
2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until evenly combined.
3. Pour in the almond milk and oil, then stir everything together until you get a smooth, pourable batter.
4. Transfer the batter into your prepared pan and spread it out evenly. Bake in the center of the oven for about 20 to 25 minutes. You’ll know it’s ready when the top turns golden and a toothpick inserted in the middle comes out clean.
5. Let it cool for a few minutes before slicing and serving warm.

Notes

• Make it less sweet: Cut the sugar in half or adjust to your preference for a more savory version.
  
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose.
  
• Oil-free twist: Sub applesauce for the oil if you prefer to skip it.
  
• Want muffins instead? Bake the batter in a muffin tin at 350°F for 18–20 minutes—just fill each cup about ¾ full.
  
• Whole grain version: White whole wheat or whole wheat pastry flour both work great in this recipe too.
  

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 185Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 321mgCarbohydrates 29gFiber 1gSugar 11gProtein 2g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions

Can I make it gluten-free?
Yes, a good 1:1 gluten-free flour blend works well here. I’ve tried it with Bob’s Red Mill and the texture stayed nice.

Is there a substitute for cornmeal?
You really need cornmeal for that true cornbread flavor, but medium grind works better than fine grind in this recipe.

What kind of milk works best?
I usually use unsweetened soy milk or almond milk, but oat milk works too. Just avoid anything already sweetened or flavored.

Can I reduce the sugar?
Absolutely. I’ve made this with half the amount of sugar when serving it alongside savory dishes. Still turns out moist and delicious — just less sweet.

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