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. We love it on its own, but it’s also perfect with a bowl of chili.
It’s chili season, which means it’s also cornbread season. This vegan cornbread is a must make to pair with any chili recipe, but especially alongside my meaty without the meat, vegan chili.
Why I love this recipe
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: vegetarian white bean chili, bean chili, pumpkin chili, instant pot vegan chili, Indian dal chili, Impossible chili, and tempeh chili.
Yeah, we love chili in my house. And nothing goes better with chili than a big hunk of cornbread. Incredibly moist, hearty, and just subtly sweet, it’s a must-make for chili season.
This vegan cornbread happens to be vegan; no weird ingredients are required. That’s what I like most about vegan baking: no vegan butter, egg replacers, or flax egg or chia seeds required.
While I like all of those ingredients, especially the added omega-3 fatty acids of using flax seed or chia seeds, there’s something nice about not having to use them. Especially if you are baking for the vegan-curious crowd! Or, my kids, who can spot chia seeds a mile away.
This vegan cornbread recipe is made with ingredients that most of us have in our pantry already.
Ingredient Notes
- Fresh kernels or frozen corn: The kernels add a nice texture to this vegan cornbread recipe, and I don’t recommend skipping them. I saute before folding into the batter for an extra layer of flavor.
- All-purpose flour: I haven’t tested this one with gluten-free flour, but I assume if you use a blend like Bob’s Red Mill 1:1 or other 1:1 ratio flour, then it will work.
- Sugar: Yes, I add a little sugar to this, and I think you should, too, and opt not to skip it. I know this is a regional thing, but I’ll add that the sugar helps enhance the corn’s natural sweetness while promoting better browning and a more tender crumb.
- Homemade Buttermilk: Combining the non-dairy milk and vinegar makes homemade buttermilk; its acidity activates the baking soda and helps create a tender, fluffy texture.
Substitutions
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.
How to Make
Step 1: Saute the Corn
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. This adds a layer of flavor and texture to the cornbread and is my favorite part of this recipe.
Step 2: Whisk together the dry
In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
Step 3: Fold in the Corn
Add in the wet ingredients: milk, vinegar, and oil. Stir to combine, then fold in the corn. Take care not to overmix the ingredients.
Step 4: Bake
Pour into a lightly greased baking pan and cook until done, about 25 minutes in a 350 degree oven.
Tips for Success
The addition of fresh (or frozen) corn adds more texture and flavor to this cornbread. I don’t recommend skipping it! If you want to use canned corn, then drain the corn, pat dry and then lightly toast in a skillet before folding into the batter.
Variations
If you like spice, then I recommend adding in canned green chilis to the vegan cornbread batter as well. This addition is especially great when pairing with chili.
You can also make this vegan cornbread into cornbread muffins or mini cornbread muffins. To make them into muffins, mix the batter as directed, then decrease baking time by 10 minutes, or until a toothpick comes out clean or just set. For mini cornbread muffins, reduce 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 them 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.
How to Serve
Cornbread is a must alongside soup, chili, and stews. Try it with a number of my chili recipes or my vegetable chowder for a yummy Fall dinner.
When I eat this vegan cornbread for breakfast, I love it with a little dairy-free butter on top and a drizzle of honey. It’s a little sweet, a little savory and so delicious.
More Vegan Bread Recipes:
- Pumpkin Cornbread Muffins
- Vegan Flatbreads
- Carrot Cake Banana Bread
- Vegan Cranberry Orange Bread
- No Knead Instant Pot 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!
Video
The Best Vegan Cornbread
Equipment
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
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 pan or line with parchment paper. Set aside.
- 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.
- 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.
- Pour into the prepared baking pan and cook until done, about 25 minutes.