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    Home » Baking

    Published: Feb 26, 2019 · Modified: Jan 19, 2023 by Courtney Hunter · This post may contain affiliate links · 45 Comments

    The Best Vegan Cornbread

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    This easy vegan cornbread recipe will likely be your favorite cornbread recipe ever. It is the perfect cornbread that has just the right amount of sweetness and is the perfect addition to your next bowl of Vegan Chili or even a spot at your next holiday table.

    The best vegan cornbread

    This vegan cornbread is the best of the best vegan cornbread in the world. I have been making this for years and years. It’s a crowd-pleaser, and I always get asked for the recipe card.

    I can’t even bring myself to try any other recipes because this is just the one that makes my heart sing.

    I made chili the other night, and you should have seen my husband’s face when this cornbread didn’t accompany it.

    Whoops, I dropped the ball on that one.

    I make this vegan cornbread recipe every single Halloween. We have chili and cornbread before going out into the blustery, usually rainy pacific northwest weather. Or I make this to go in cornbread stuffing at Thanksgiving, or I just make it because I want some delicious cornbread.

    My kids always get excited when they see this cooking.

    If you need a good chili recipe for this delicious vegan cornbread, give my favorite vegan chili recipe a try.

    This is also a great side dish to Thanksgiving dinner.

    It makes a great rival for dinner rolls at the thanksgiving table.

    I use this moist vegan cornbread recipe for vegan cornbread stuffing every year.

    It's perfect in it!

    vegan cornbread facing different ways in a metal container with a side of vegan maple butter.

    This is a sweeter cornbread, I hear in other parts of the world they don’t like sweet cornbread?

    So, if you like more of a southern cornbread then I would cut down the sugar on this vegan homemade cornbread recipe.

    I don’t know any different and I love the sweetness this brings.

    It has the perfect sweet and comforting flavor I am looking for in my cornbread.

    Often people eat cornbread with honey butter or just vegan honey.

    Honey butter is not vegan due to it having honey in it, well, and butter, but we all know there are a lot of good substitutes for vegan butter.

    Which camp are you in, sweet cornbread or no way?

    Let me know in the comments!

    Recipe Q&A

    Do I use medium ground cornmeal or fine cornmeal?

    I almost always use a finer corn meal for the best texture. You can use a more medium course one but it's going to add a lot more texture to your end result.

    Can you make this a gluten-free cornbread recipe?

    Yes, I've had readers make this gluten-free by using a good all-purpose gluten-free flour like bob's red mill or whatever your favorite is.

    Can you double this easy recipe?

    This recipe as written only makes an 8×8 baking dish, but I almost always double it for a crowd and it doubles just great in a 9x13 pan.

    How do I store this great cornbread recipe?

    Wait until it's come to room temperature and then cover it with plastic wrap or in an airtight container on the counter for up to a few days. *It likely won't last that long.

    Can I cut down on some of the sugar?

    Yes, you can cut down half of the sugar if you don't want things as sweet.

    I've also seen people use half white flour and half whole wheat flour.

    Can you freeze this?

    Yes, you can freeze it and it still tastes pretty good, however, I much prefer a fresh batch of cornbread. It's pretty easy to whip up and dirties very little dishes.

    vegan cornbread stacked on wood table with vegan butter sticks in the background.

    Can you make these into muffins?

    Yes, you can put them in a muffin tin and make corn muffins. To do so bake at 350 degrees. I would start checking at around the 16 minutes mark and remove them with a toothpick that comes out clean.

    Can I add mix-ins to this already good cornbread recipe?

    Yes, of course! I like this as is, but I understand some people want to spice it up.

    You could use;

    • vegan cheese
    • corn kernels
    • green chilis
    • brown sugar and pecans
    • blueberries and lemons
    • jalapenos

    Whatever you add I'm sure you will love this perfect side dish.

    vegan cornbread with butter on top on a plate with a blue and white checkered napkin.

    What do you need for this great recipe?

    • yellow cornmeal
    • all purpose flour
    • sugar
    • baking powder
    • salt
    • vegan butter
    • oil
    • non-dairy milk (soy milk, almond milk, oat milk, whichever)
    • egg replacer or flax eggs

    How do you make the best vegan cornbread recipe?

     Preheat your oven to 350 degrees and lightly grease an 8×8 square baking pan. Set this baking pan aside while you prepare the recipe.

    Make your egg replacer, by following directions on the box or a flax egg set aside. Do this first because you want a little bit of time for the "egg" to set up.

    In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk until everything is well combined.

    cooked vegan cornbread in a glass 8x8 pan.

    Take your glass liquid measuring cup and melt your vegan butter in it.

    Make a well in the dry ingredients.

    Pour the wet mixture- the melted vegan butter, oil, egg replacer, and plant milk in the middle of the well and mix just until incorporated. 

    Pour into the prepared pan and bake until a toothpick in the middle comes out clean about baking time-30-35 minutes.

    For best results let this cool for about 20 minutes before cutting into it. You can serve this with a little vegan butter or just plain.

    This is the best vegan version of traditional cornbread that I've ever had and I hope you feel the same way after making it.

    vegan cornbread with butter on top on a plate with a blue and white checkered napkin.

    Here are some dinner recipes you could have for dinner tonight to go with this good vegan cornbread recipe;

    • Vegan Bean Chili
    • White Bean Vegan Chili
    • Creamy Vegan Potato Corn Chowder
    the best vegan cornbread recipe

    The best vegan cornbread

    This is the best easiest vegan cornbread recipe out there.
    4.87 from 30 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 1 8x8 or 10 pieces
    Calories: 303kcal
    Author: Courtney Hunter

    Ingredients

    • ½ cup cornmeal
    • 1 ½ cups flour
    • ⅔ cup sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 3 tablespoons melted earth balance vegan butter
    • ⅓ cup oil
    • 1 ¼ cup oat milk almond milk, any alternative milk
    • 3 teaspoons egg re-placer with 4 TB water Or flax eggs * or your egg re-placer of choice to equal 2 eggs

    Instructions

    • Preheat oven to 350 degrees and lightly grease an 8x8 pan
    • In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk. 
    • Make your egg replacer, by following directions on the box or a flax egg set aside.
    • Melt your earth balance butter in a glass liquid measuring cup.
    • Make a well in the dry ingredients. Pour the melted butter, oil, egg re-placer, and milk in the middle and mix just until incorporated.  Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.

    Video

    Notes

    See recipe Q&As in the blog post.
    This has been adapted to be vegan from this awesome blog right here  https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/

    Nutrition

    Serving: 1piece | Calories: 303kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 83mg | Sodium: 324mg | Fiber: 1g | Sugar: 16g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    <3 Courtney

    Here's on of the original photos if you're looking for it. Post updated 11/3/2021

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    Filed Under: All Recipes, Baking, Breads/ Donuts/ Muffins, Dinner recipes

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      Recipe Rating




    1. Cheryl says

      September 10, 2021 at 6:53 pm

      Does this have a strong baking powder taste?

      Reply
      • Courtneys Homestead says

        September 10, 2021 at 6:54 pm

        Hi Cheryl! No, not at all. This cornbread is seriously amazing! ❤️

        Reply
    2. Vanessa Pearson says

      February 01, 2021 at 7:46 am

      This was SOO good! I’m the only vegan in my family. When I told my family what I was making, they were quick to turn their nose up. But when they tried it, they couldn’t deny that it was absolutely delicious. I will definitely be making this again!!

      Reply
      • Courtneys Homestead says

        February 01, 2021 at 7:51 am

        Thanks so much for taking the time to comment Vanessa! I’m so glad your family loved it. This is a winner whenever I serve it. Thanks again! ❤️

        Reply
    3. Nailah says

      June 07, 2020 at 10:48 pm

      Hello! Great recipe!
      Question: if I am making this a day before what is the best way to store it? Or do you recommend this not be made the day before at all? And the one thing I can’t get down is the color, When I’ve made it it comes out pale and not a beautiful yellow like yours lol. I use flax egg do you think that is why it is not yellow ?

      Reply
      • Courtneys Homestead says

        June 08, 2020 at 6:42 am

        Hi Nailah! You can make it the day before and when it’s cool just cover it with Saran Wrap and leave it on the counter. In the photo I used an egg replacer and not flax seed which is why the color is so yellow. I use Ener G egg placer. Thanks so much for stopping by and I hope that helps! ❤️

        Reply
    4. Sarah says

      April 16, 2020 at 12:16 pm

      5 stars
      Hi,
      We have been making this recipe with our chili. My son has egg and milk allergies so vegan recipes are perfect for us (especially with baking). Can you comment how you store this? Refrigerated? I made it ahead of time today and I’m wondering if after it cools I should refrigerate it until dinner.
      Thanks!
      Sarah

      Reply
      • Courtneys Homestead says

        April 16, 2020 at 12:19 pm

        Hi Sarah! I am so glad your family enjoys this recipe! Once it’s cooled you could cover it with Saran Wrap and leave it on the counter until dinner. That’s what I have always done and haven’t had any problems. I hope that helps! Have a great day! ❤️

        Reply
    5. Sarah says

      April 16, 2020 at 12:16 pm

      5 stars
      Hi,
      We have been making this recipe with our chili. My son has egg and milk allergies so vegan recipes are perfect for us (especially with baking). Can you comment how you store this? Refrigerated? I made it ahead of time today and I’m wondering if after it cools I should refrigerate it until dinner.
      Thanks!
      Sarah

      Reply
    6. MARCY MARTEL says

      February 10, 2020 at 4:59 am

      5 stars
      OMG!! She isn't exaggerating!! This is the best cornbread ever!!

      Reply
      • Courtneys Homestead says

        February 10, 2020 at 5:49 am

        Thanks so much for your wonderful comment Marcy! And for trying the recipe! ❤️❤️

        Reply
    7. MARCY MARTEL says

      February 10, 2020 at 4:59 am

      5 stars
      OMG!! She isn't exaggerating!! This is the best cornbread ever!!

      Reply
    8. Elle says

      November 27, 2019 at 4:16 pm

      What type of oil do you recommend?

      Reply
      • Courtneys Homestead says

        November 27, 2019 at 4:18 pm

        Hi Elle, I usually use canola or vegetable oil. ❤❤

        Reply
    9. Alysha says

      November 07, 2019 at 10:20 am

      5 stars
      This cornbread was perfect! Sweet and satisfying, and so easy to make! I followed your recipe exactly using ener-g egg replacer and it’s delicious! Thanks for sharing this. Trying not to eat it all myself before the family gets home for dinner! Haha!

      Reply
      • Courtneys Homestead says

        November 07, 2019 at 10:27 am

        Haha, thanks so much for your kind comment, Alysha! The same thing happens to me when I make it! It's just too good! Thanks so much for trying it! ❤❤

        Reply
    10. Alysha says

      November 07, 2019 at 10:20 am

      5 stars
      This cornbread was perfect! Sweet and satisfying, and so easy to make! I followed your recipe exactly using ener-g egg replacer and it’s delicious! Thanks for sharing this. Trying not to eat it all myself before the family gets home for dinner! Haha!

      Reply
    11. Alysha says

      November 07, 2019 at 10:20 am

      5 stars
      This cornbread was perfect! Sweet and satisfying, and so easy to make! I followed your recipe exactly using ener-g egg replacer and it’s delicious! Thanks for sharing this. Trying not to eat it all myself before the family gets home for dinner! Haha!

      Reply
    12. Jaime says

      October 26, 2019 at 1:50 pm

      This is our new favorite cornbread, thanks!!

      Reply
      • Courtneys Homestead says

        October 26, 2019 at 1:58 pm

        Thanks so much for commenting Jaime! I am so glad you love it as much as we do! ❤❤❤ thanks for trying it! ❤

        Reply
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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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