Get that signature golden color, moist texture, and sweet, toasty flavor without butter or eggs with this quick and easy recipe!
I’ve always loved making cornbread from those boxed mixes. They’re so quick and easy, and the result is buttery, slightly sweet, and perfect for crumbling into a bowl of chili. But when my sister embraced a vegan lifestyle, she said she really missed the comforting flavor and texture of cornbread, especially when she made meatless chili.
Enter this vegan cornbread recipe! It requires about the same time commitment as a premade mix—and all the ingredients are typical kitchen staples, except for maybe the vegan butter. But that’s optional. Plus, this recipe delivers the perfectly moist, light texture we all expect from homemade cornbread with a surprisingly buttery flavor profile! I swear, if I didn’t know it was egg- and butter-free, I’d never guess.
You can use either fine- or medium-ground cornmeal, but you’ll get different results with each. Fine cornmeal yields a softer, cake-like texture, while medium or coarse grinds add a touch of rustic crunch. I prefer the latter, but you do you! The one thing you want to be careful about is this: Don’t confuse cornmeal with corn flour, which is ground much more finely than cornmeal. It’ll make this recipe turn out dense and gummy instead of light and springy.
Whether you’re enjoying this at home for Meatless Monday or at a potluck gathering, everyone is sure to rave about that signature golden color and sweet, toasty flavor!
Mix-in and substitution tips
- For a savory kick, fold in a handful of finely chopped jalapeños, diced green chiles, or a sprinkle of corn kernels.
- Bring in a smoky note to balance the bread’s natural sweetness with a teaspoon of smoked paprika or crumbled vegan bacon.
- Mix a teaspoon of apple cider vinegar into the nondairy milk before adding it to the batter to lightly curdle the milk and create a tang reminiscent of buttermilk, which will give the cornbread a more balanced flavor.
- To make this recipe gluten-free, use a one-to-one gluten-free baking blend that includes a binder such as xanthan gum to prevent the cornbread from crumbling apart. Avoid substituting with straight cornmeal or a single gluten-free flour like rice flour, as they lack the elasticity needed to hold the batter together.
How do I store leftovers?
Once your vegan cornbread has completely cooled, store leftovers in an airtight container. They’ll keep at room temp for up to 2 days or in the fridge for up to 1 week. You can also freeze this dish for up to 1 month in a freezer-safe container or resealable bag with as much air pushed out as possible. Thaw overnight in the fridge. For the best flavor and texture, warm briefly in a low (300–325°F) oven or toaster oven.
Serving suggestions
Serve your vegan cornbread alongside hearty meatless dishes. It’s a wonderful pairing for Vegan Pumpkin Soup, Vegan Minestrone Soup, or Vegan Lentil Soup. It’s also great for sopping up every last bit of this Vegan Shepherd’s Pie or this vibrant Vegan Gumbo.
Vegan Cornbread Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/4 cups unsweetened plain dairy-free milk
- 5 tablespoons canola oil or another neutral oil
- Vegan butter optional, for serving
Instructions
- Preheat the oven to 400°F. Lightly grease an 8×8-inch square baking pan with oil or vegan butter. Optional: Line the pan with parchment paper, leaving an overhang, and lightly grease the parchment for easier removal.
- In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
- Add the dairy-free milk and oil. Stir just until the batter is smooth and no dry pockets remain. Avoid overmixing so the cornbread stays tender.
- Pour the batter into your prepared pan and spread evenly. Bake for 20 to 25 minutes, until the top is set and lightly golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cornbread cool in the pan for at least 15 minutes.
- Slice into 12 squares and serve warm with vegan butter if desired.
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