The Best Vegan Cornbread

This is seriously the Best Vegan Cornbread! It’s wonderfully moist, perfectly sweet, and easy to make in one bowl. Perfect for pairing with chili!

Prep time: PT5M

Cook time: PT25M

Total time: PT30M

Rating

4.96 stars (650 reviews)

vegan cornbread

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Vanessa on 2026-04-12 (5 stars):
So good. I cut the sugar per the note and added my mix on top of a vegan tamale pie. It came out perfectly.
Trish H. on 2026-04-10 (5 stars):
This cornbread was deliciously simple and adaptable. I used medium ground corn meal because that is what I had on hand. I used half the sugar and I added a jalapeño I needed to use. I let the batter sit for ten minutes before baking in a muffin tin.
Ranjit Solanki on 2026-03-28 (5 stars):
Is it freezeable?
Ali on 2026-03-25 (5 stars):
Delicious! Easy! I also halved the sugar as another comment suggested as I like it more savory.
Tommy on 2026-03-07 (5 stars):
Delicious cornbread! I halved the sugar for my preference and took to a potluck. Someone commented that it was just as good as the non-vegan cornbread.
Angela Yung on 2026-02-26 (5 stars):
I love a sweet cornbread and this delivered! I made mine in a cast iron skillet and oiled it with vegan butter. So delicious and wouldn’t even know it’s vegan
Aditi on 2026-02-22 (5 stars):
Thanks for the recipe! Subbed almond milk for soy (it's all I had) and added in some chopped cashews, it turned out great! This was one of the simplest recipes out there and came together really quickly :))