This easy vegan cornbread recipe is wonderfully moist and delicious, with just the right amount of sweet. It’s simple to prepare, perfect to serve with chili or baked beans, or a great side for your Thanksgiving dinner!
This recipe was originally published in October 2018. It has been updated for content and photos.
Made using basic pantry ingredients, you can whip up this cornbread quickly and easily at any time of year.
I know you’re going to love this one!
It’s not only delicious, but it’s vegan and allergen friendly. It’s nut free, soy free with a simple swap, oil free and even refined sugar free.
Plus, it’s a great recipe for a holiday party (or any party). Who doesn’t love cornbread?!
Perfect for big events like Christmas, Thanksgiving, Easter, birthdays, you name it!
Dare I call this version a healthy cornbread?
Yup, it’s pretty healthy, as far as cornbread goes!
It’s low in fat and far lower in calories than traditional cornbread recipes. Plus there’s very little sugar (only 2 tablespoons in the entire loaf!) and there’s no oil at all if you use my unsweetened applesauce version.
Go classic with corn meal and white flour, or try it using white whole wheat flour for an unrefined, whole food plant based (WFPB) version. What I won’t call this cornbread, is too sweet.
This is definitely a savoury version, so if that’s not your thing, add more sugar and use sweetened applesauce instead. Or, pour some maple syrup on it once baked. I’ve never personally tried that, but I hear it’s amazing.
How to make vegan cornbread
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by preparing your chia egg in a small bowl and set aside for 5 minutes while you prepare the remaining ingredients.
Add all the dry ingredients to one bowl, and wet to another. Mix them both separately. (photos 1-2)
Then add the dry, to the wet and mix only until incorporated, without over mixing. Some lumps are a-ok! Set aside and let the batter rest for 10 minutes. (photo 3)
Pour the mixture into your prepared loaf pan and bake in your preheated oven until a toothpick inserted in the middle comes out clean, approx 25 minutes. (photos 4-5)
Once baked, allow your loaf to cool for at least 20 minutes before removing from the pan and slicing. You may serve as is, or with some gravy or cranberry sauce, which is especially delicious on holidays like Thanksgiving or Christmas.
Expert Tips
For the best textured vegan cornbread, don’t use course corn meal for this recipe. You want fine or medium ground corn meal. Course corn meal can result in a more gritty texture.
Also, make sure to purchase corn meal, and not corn starch. They are not the same! Corn starch is JUST the starch with everything else removed. You can find corn meal in the flour section of your supermarket.
Make sure not to over mix your batter. I know it’s super tempting to keep mixing until your batter is perfectly smooth. But don’t do it! A few lumps are perfectly fine. In fact, over-mixing will lead to a dry, tough cornbread.
Cornmeal takes longer to absorb water than flour, so let your batter rest for 10 minutes before baking. By giving the batter some extra time to absorb more liquid, your cornbread will be softer.
Variations
To make this recipe into vegan cornbread muffins instead, prepare as directed and divide into 12 muffin cups. Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Optional add-ins: Change up the recipe by adding in 1-2 finely chopped jalapeno peppers, 1 cup of chopped scallions/green onion, 1 cup of canned or frozen (and thawed) corn, or 1 cup of dried fruit, such as raisins or cranberries.
You may use unbleached all purpose white flour, or white whole wheat flour (also known as soft whole wheat) for this recipe. I prefer the texture using white flour, but both options are delicious.
I haven’t tested this recipe with gluten free flour, however, I believe a gluten free all purpose flour should work well at a 1:1 ratio.
How long does it keep?
Cornbread tastes best fresh out of the oven, but it keeps at room temperature for up to 4 days. Cover with a clean, dry towel, or store in a sealed container.
You may also refrigerate, if preferred, and heat in the oven or microwave to enjoy warm.
Can you freeze cornbread?
Yes! Vegan cornbread, or any cornbread freezes very well. Allow the bread to fully cool to room temperature before freezing.
Thaw in your refrigerator or counter and reheat if preferred, or enjoy at room temperature.
What to serve with cornbread?
- Instant Pot Vegan Chili (or stove top)
- Creamy Autumn Soup w/ Squash & Pumpkin
- Vegan Chicken Soup w/ Jackfruit & Potato
- Instant Pot Mashed Potatoes (or stovetop)
More delicious vegan breads
- Our Whole Wheat Fig and Walnut Bread is light and delicious, with no kneading required! Easy to make, and even easier to eat!
- This Vegan Cranberry Orange Bread is moist and absolutely drool-worthy, using zero refined sugar. Drizzled in a sweet orange glaze, your friends and family will never guess this bread is actually quite healthy.
- Our Chocolate Zucchini Bread is not only vegan and gluten free, but it’s so chocolatey, fudge-y and delicious, that no one would guess there’s hidden zucchini in here!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
Dry Ingredients
- 1 cup corn meal fine or medium ground
- 1 cup all purpose unbleached white flour or white whole wheat flour or soft whole wheat
- 3 tablespoon unrefined coconut sugar
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
Wet Ingredients
- 1 chia egg or flax egg (1 tablespoon chia seeds + 3 tablespoon water)
- 1 cup soy milk or plant milk of choice
- ⅓ cup unsweetened applesauce or vegetable oil or other neutral oil
Instructions
- Prepare your chia egg in a small bowl by combining 1 tablespoon of chia seeds with 3 tablespoons of water and set aside for 5 minutes.
- Preheat your oven to 400 degrees F and line a loaf pan with parchment paper.
- Add all the dry ingredients to a medium size bowl and whisk well. Then in a separate bowl, combine the chia egg with the milk and applesauce (or oil) and mix well. Pour the dry ingredients into the wet and mix using a silicone spatula or large fork until combined, without over mixing. Let the batter rest for 10 minutes.
- Pour your batter into your prepared loaf pan, and spread gently using a silicone spatula. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool slightly before slicing.
Tyla
I tried it! It came out really good. Great with vegetable soup.
Rosa
Wonderful, glad you enjoyed Tyla!
Lester
=Rosa=
What do you think of using an 8” square silicone pan instead of loaf pan?
Thanks for this enticing recipe.
Lester
Rosa
Hi Lester, that should be fine. Just bake until a toothpick inserted in the middle comes out mostly clean. Enjoy!
Liz
It’s been so hard to find a cornbread recipe that isn’t packed with oil and butter. I’m so glad I found this one!
Rosa
Glad to hear that Liz! 🙂
Anna
How does the flour options work because 1 cup all purpose flour weighs about 130g and wholewheat weights about 156g per cup? Also the more flour used the denser a baked good is (usually).
Rosa
Hi Anna, white whole wheat flour is not as heavy as all purpose whole wheat flour. And yes, the whole wheat option is a little denser than the white flour option. There is a side by side photo of the two options in the post so you can compare. Enjoy!
Anna
Thanks! I ended up using 130g (1 cup) wholemeal spelt flour and I got a loaf that seems about halfway between the ap and whole wheat one. But most importantly it tastes really good! Will definitely be making again (maybe with an einkorn or emmer flour).
Rosa
Wonderful! Glad you enjoyed, and thanks for sharing your process with us.
Lindsay
Just made this and it’s to die for! So tender with a crunchy crust, and perfectly sweet. Will absolutely make this again!
Rosa
So glad to hear it Lindsay, thanks for taking the time to leave your feedback!
Dominique
Just made it. Looks and smells awesome. Do you know if it freezes well?
rosa
Thanks Dominique. I haven’t frozen this one yet because it usually gets eaten quickly. But I believe it should freeze well. Enjoy. 🙂
Lauren
Thank you for this! It’s so good I used swerve instead and came out just as delicious. I also added corn chunks and jalapeño chunks. Will make again.
rosa
Those are delicious add ins Lauren. Great idea!! So glad you enjoyed. 🙂
Lucy
I love easy recipes like these and my kids help me make your corn bread recipe in even less than 10 minutes… All my kids love this corn bread – so nice and moist!
rosa
Thanks so much! That’s great to hear. We all need helping hands in the kitchen.