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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 chili or even a spot at your next holiday table.

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 this corn bread stuffing every year.

It’s perfect in it!

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.

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 9×13 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.

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.

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.

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.

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

• Vegan Bean Chili
• White Bean Chili
• Creamy Vegan Potato Corn Chowder

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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