Perfect Vegan Cornbread

I’ve made this recipe with great results many times. It’s my go-to cornbread recipe. But, may I suggest that the directions be edited to say “Measure out almond milk into a separate bowl… ?” I’ve added the milk to the flax bowl more than once (whoops). It still turns out great, though!

The ultimate vegan cornbread recipe! The cornbread is flavorful and moist.

delicious – as your recipes always are. this one is a staple in my house. thank you.

Best cornbread I’ve ever made! To quote my husband, “wow, this is way better than I was expecting it to be”

This came out perfect, as advertised. I folded in sweet corn kernels and diced jalapeño. I don’t often leave ratings but I felt compelled to for this one. Thank you!

I love it!!

Hello! Thank you! This is the best vegan cornbread ever! I just made it yesterday and im making it again today! I did add and modify a few things, just off preference and restrictions, and it still came out great, instead of all purpose flour I used 1/2 cup of buckwheat flour, added a tablespoon of pumpkin purée, used xylitol instead of cane sugar, and added fresh cranberries, and this time I’m gonna try date sugar, & add some more different items on-hand. Mostly the reasons for the different items is based off what was available ( sometimes ya just gotta do what you gotta do)

This recipe is delicious!! I added a
little more corn meal to flour and (rinsed) canned corn. The end result is moist, flavorful, and so so good.

This is the best recipe for dairy-free, egg free cornbread I’ve tried yet. The ratio of cornmeal to flour is slightly off and It needs a little baking powder. The sugar can be trimmed back a bit.
But the handling of the liquid ingredients was what I appreciated the most.

This was yum, I haven’t made cornbread before and this worked well :) I saw other people said it was a bit sweet so I used half the sugar and it was great, I also didn’t have applesauce so added a little but extra flax egg and a little bit more milk and it was good. Only had oat milk on hand and that worked great. Also, wouldn’t describe what i made as thin before it went in so i was a bit nervous, but it was still great :)

Wow! This is so, so yummy! I used GF flour and swapped in some coconut yogurt for the milk. I will be making this again.

I absolutely love this cornbread! I switched over to a mostly vegan diet just a couple of weeks ago, and this is the first vegan cornbread I’ve ever made. It is so incredibly moist and tender, and has just the right amount of sweetness. Even if I weren’t eating vegan, I would love this cornbread!

I didn’t have applesauce so I used Bob’s egg replacer. I made cornbread muffins and the flavor was spot on. My gluten-free family ate it up.

Instead of using Flax egg, I used Orgran No Egg Egg Replacer. I doubled the recipe for a 9×13 dish and baked for 34 minutes. I am extremely happy with the result. Thank you for posting this recipe and for those who had issues with the flax egg, you may want to try this egg replacement alternative.

Really good, quick and easy to make. Slightly sweet.

My partner proposed to me over this cornbread long before we even started dating. It’s so delicious, he legitimately asked for it for his birthday. It’s a total winner! Comes out amazing every time I’ve made it.

Delicious! Made it tonight, doubled the batch for our large family and had no leftovers :) will save to make again!

Just made this to go with some vegan chili and just WOW! It was super easy and the texture is perfection! I subbed coconut oil, macadamia milk and used 3/4 of the sugar. I baked for exactly 28 minutes and the edges were crispy and the center soft and fluffy. 10/10 for a quick rainy Monday night addition to chili/stew/soup

This turned out so well!! I was in a hurry and didn’t even compare recipes like I usually do before choosing one, (I do know recipes from this site are usually really good though😅) just jotted down the steps and ingredients and got baking.
I made a few modifications
_ Used bob red mills 1-1 gluten free baking flour
_ only half the amount of sugar and I used coconut sugar
_ coconut oil instead of butter and only half of it, the other half was apple sauce.
_ I baked them in a paper lined mini muffin tin

I put them back for ten minutes after a knife came out clean because after tasting they were a bit gummy and when I got them out the second time they were absolutely perfect.
Thank you for a great recipe!

Very delicious! Very *moist*! It’s a bit more dense than fluffy, which I prefer. I used oat milk, reduced the sugar (sub coconut sugar), and substituted half the butter with applesauce. Turned out great and my fussy belly was happy!

Scrumptious! I made exactly as written with country crock plant butter and it turned out amazing. If you grew up on Jiffy cornbread mix like I did, you’ll love this recipe. Tender, cake-y, and just the right amount of sweetness.

I love Minimalist Baker! But this was a dud for me. Gummy and much too sweet. Not sure what happened with the gummy texture??

I made this cornbread today and it was amazing! I haven’t had cornbread in a long time and this recipe tasted just as good as the real stuff. I used the gluten-free flour blend and it turned out great. I’m looking forward to enjoying this recipe with chili!

My first vegan cornbread too! 😁 I’m from NZ so cornbread is not really a thing down here, but I’ve always heard of it in movies and from Oprah, so I’ve always been intrigued. This was more like a cake than I was expecting. Absolutely Delicious! But I think I’m on the hunt for a more traditional southern cornbread next! 😊

I actually wanted to share that I substituted almond meal for whole wheat flour in the Bob’s Red Mill Corn Meal recipe. It turned out perfect, so perhaps this is another way to use the almond meal you get when making your own almond milk. Thank you for all your great natural recipes and ideas.

Sooo good and easy! I used a bit less butter and no applesauce and it was perfect. The only thing about the lumpy texture is that mine came out with quite a few bits of flour that were not well incorporated. I’ll work it a bit longer next time, but taste is spot on!

This came out AMAZING. My two substitutions were: for almond milk, I used Oatly and for the flour, I used Bob’s 1:1 GF flour. It turned out so well. Can’t wait to make this again. Thanks for the great recipe!

This was really good but the directions are super confusing. I would suggest rewriting to say 3/4cup + 1 TBS milk, etc and get rid of the parentheses and comments. People would know to adjust if they scale the recipe. If someone didn’t ask that in the comments I wouldn’t have understood what you meant.

The flavor is great though! Will make again!

Tried this vegan cornbread recipe last night because my kid has an egg allergy. I’ve tried many and this is hands down the best one. So good! Perfectly sweet in my opinion but if you are thinking of reducing sugar for a less sweet option you’ll be fine. I used medium ground cornmeal because I like a little texture. Loved how the middle didn’t sink when it cooled – a problem I often have with vegan baked goods. Thank you Minimalist Baker!

DELICIOUS! I’ve tried many vegan cornbread recipes and they turned out chewy and dry. Not this one. I subbed 1/2 cup applesauce for the oil and used whole wheat pastry flour and used 1/8 cup of maple syrup instead of sugar. Turned out perfectly…moist, fluffy and not too dense!

This cornbread is perfection! I make it with the Smoky Instant Pot Black Eyed Peas. Together, it’s so good I want to cry.

Perfection!!

This was the best cornbread I have ever eaten! Vegan or otherwise. Absolutely decadent! Everyone was asking me for the recipe!

super moist and decadent.
most importantly allergy friendly.
thank you! my son loved it

This cornbread was FIRE! Soooooo GOOD. The only modification I made was oat milk because it’s what I had in the house. I used lemon juice instead of the ACV. I can’t believe how delicious this is. I ate it with chili.

My husband and I loved this recipe! Thought I would share my modifications if it’s helpful for others:
– oat milk instead of almond milk
– oat flour instead of all-purpose flour
– acv (didn’t have lemon juice)
– real butter (didn’t have vegan butter)
– omitted sugar
Turned out great! Didn’t rise much but still tasted fluffy and delicious (: Thank you!!

The edges are crispy and it tastes better than any other corn bread I’ve had – better than non vegan ones! Easy to make, very delicious, will def make again!

Loved this cornbread! After baking i spread butter on the top for more moisture. Served with the smoky black eyed pea soup = perfection. Thx for a great recipe and blog post.

Made this cornbread the other night. It didn’t rise like cornbread from my past. It was dense and moist inside but crispy on the outside. My friends liked it and one said it was the best she ever had. She called it cake cornbread.

My non-vegan husband (who is generally skeptical of all things vegan) tried this and said, “Wow! That’s like…the perfect cornbread.” And I replied, “Funny story, that’s the name of the recipe!” That about sums it up. Will be making this many more times for many years to come.

So this is a fine line distinction that most southerners will tell you. Corn bread does not have sugar in it. When you add sugar to a corn bread recipe it becomes corn cake. I made mine without the sugar, it came out nicely.

I substituted quinoa flour for the all-purpose flour to make it gluten-free and it turned out perfectly! Super tasty and buttery on its own!

Loved this recipe to the moon and back.

I read the comments, so decided to reduce sugar. Used a scant 1/4 cup and it turned out just right for us with the Smoky Instant Pot Black Eyed Peas & Greens. But my mom had a slice with ice cream later & loved it as a desert too.

I did not have baking soda (FYI called ‘bicarbonate of soda’ here in South Africa where I’m from), so replaced it with baking powder & kept method unchanged. Turned out great. But I’ll definitely try it with the baking soda next time. I might die instantly if it turns out even better, but I’m willing to take the risk ;)

Another winner, Dana. Thank you!

This came out great! I had never had cornbread before but my husband said it tasted like the real thing (non vegan versions).
I used oat milk bc I ran out of almond milk and avocado oil instead of butter. Delicious!

Amazing recipe! I just made two batches tonight. I made your tradition version and one I call ‘campfire cornbread’. It simply has a jalapeno and corn added to the batter to give it some extra kick on its own.

10/10 will be making again.

Yum! and Easy! I used corn meal- not fine (didn’t have it at the store) I used non-fat oat milk + acv, a little less sugar (used Coconut sugar) and for the flour I used mostly regular flour and part almond flour because its my favorite. Turned out light brown and really tastey.

This is phenomenal! I subbed pumpkin purée for applesauce (due to allergies) and made it with 3/4 c gluten free flour blend (also your recipe Dana), and only needed 28 mins to cook. We ate the whole pan with chili tonight. Picky child approved, thank you!

Fantastic cornbread! Ate it alongside your black-eyed peas and greens and the pairing was perfect. The cornbread is sweet and so it balanced the spicy nicely, I thought. Followed the recipe exactly, using the ACV option, but my cornmeal was not particularly fine ground. Still worked great and I liked the nutty texture with the grittier cornmeal. This will be my go-to cornbread recipe from now on!

This is the best vegan cornbread recipe ever. I’ve been using this recipe for the last 3-4 years and get rave reviews. I’m from the south and this is perfect. I do add a tad bit more sugar, but it’s still good.

Love this recipe, even though I have to adapt it as I never have applesauce or almond milk. Last night I used oat milk and apple cider vinegar (have used lemon before as well, but it never seems to curdle); pumpkin puree instead of applesauce; only a tablespoon of coconut sugar (have used more before, but am trying to reduce sugar intake now); gluten free all purpose flour; and added some corn and chopped jalapeno as per a below commenters suggestion. It’s so, soo good! This recipe is always amazing on its own or as a base for additions as just mentioned, and modifies well. Cheers, MB!

This was a big hit for a small socially distanced crowd at New Year’s Eve bonfire! I made 2 batches and added to each Niblets and minced jalapeños! PERFECTION!

Holy moly is this great! Couldn’t find cornmeal (what’s up with that Chicago?) but used Masa Harina and it came out great. Perfect complement to my Pennies, Dollars, and Gold New Year’s Day dinner!

Really good recipe. To help others, here are the modifications I made:

-Unsweet Soy Milk
-Only 1/4 C sugar
-White Whole Wheat Flour

Since I used WW flour, I was concerned the texture would be affected. But, the bread rose well and was fluffy.

My only problem was an ‘off’ taste from the Earth Balance–I checked the package and it had expired in 2018 (I rarely use it–obviously!). So, definitely check the date on your vegan butter if you don’t use it often.

Thanks for the recipe! Another great one from MB!!

Love, love, loved this cornbread recipe. And my husband, who is NOT vegan, also loved it. We needed a cornbread recipe for New Years and this did not disappoint.

I did find the directions difficult to follow. I needed each step separate, so have copy and pasted into Word to save for future use.

It is also nice to have the Corn Bread for Two version!

This is very good! I halved the sugar, and subbed coconut oil (for the vegan butter) and soy milk (for the almond mile). I really liked the result and will definitely make again – excited to try to tonight with the Instant Pot Black-Eyed Peas and Greens.

This is an excellent recipe for making sweet, moist cornbread. The texture was a bit like banana bread, and the flavor reminded me of corn bread I got in restaurant bread baskets 20 years ago, like from Cracker Barrel or possibly Red Lobster. If you are looking for a more dry, crumbly, ‘country style’ corn bread, like I was, this may not be your recipe. I cut the sugar in half and served with savory black eyed peas and greens, and found the corn bread so sweet it tasted like cake. After the meal, I ate a little more corn bread (for dessert) and noticed it wasn’t quite as dessert-sweet when it wasn’t eaten along side my beans and greens. So, if I make this again, I’ll probably make it as written and eat it for dessert with applesauce and whipped cream (yum!!).
But! If you love that sweet moist style of cornbread, then this is an excellent rendition and undetectably vegan.

I made this incredible cornbread on New Year’s eve and served it along with your Butternut-squash Quinoa Chile and it was the best dinner EVER!!! I subbed the flour for g.f. and used Myoko’s vegan butter instead of Earth Balance. It was perfect and we almost finished all of it. Thank You!!!!

Yum! I transformed this into a muffin recipe (qty 15). Used old school egg replacer and light coconut milk with ACV. Some flax and nooch to make them nuttier. Turned out slightly too dense, but my cornmeal was NOT ground like it should have been for the balance. I knew this going in, but they were meant to soak up a black bean+butternut squash chili, so NO COMPLAINTS were heard. Thank you as always!

I made this for dinner tonight to go with chili… it was devoured and definitely wish I made a bigger pan, but that’s what tomorrow is for :)

I’ve made cornbread once before many years ago but it was so horrible I vowed to never make it again even though I always order it if I see it on a menu. I am definitely going to memorize this recipe because this recipe is good for life. And thank you MB team for answering my question,

You can sub more vegan butter for applesauce!

Anyway,
Thank you!

I just made this and it is wonderful! Followed the recipe as written with no modifications. Keeper!

So good and turned out great! I needed the full cook time but added defrosted corn so that might have added moisture. Will definitely make again.

I have made this so many times. It’s the only cornbread recipes I have used. I e added jalapeño and corn a few times as well. Delicious. This time I had a mini me come through and eat the last of the applesauce so I had to make
It with out. And it was still good. Thanks again Dana.

This is my go-to cornbread recipe. I shared it with my parents and now it’s the only recipe either of us uses when we want cornbread! We have made it SO MANY TIMES and it is consistently a struggle not to eat the whole pan in one sitting. Thank you for sharing this recipe!!!

This is my favorite cornbread recipe! I’ve made it as written before and it’s wonderful. I have also adapted the recipe on occasion out of necessity. In case it’ll be helpful to others, these are the adaptations/substitutions I’ve successfully made:

-sub medium cornmeal or polenta for fine milled cornmeal (changes texture of finished bread a little bit)
-sub pumpkin puree for applesauce
-sub oil and pumpkin puree for vegan butter (2 tbsp oil * 4 tbsp pumpkin puree)
-sub soy milk for almond milk
-sub whole wheat flour for AP flour (add 1-2 tbsp plant milk to compensate)

Thank you for this recipe, Minimalist Baker! It’s a keeper!

Best cornbread! I have made this so many times and always sub milk with whatever plant milk I have at the time. Use polenta instead of corn meal as can’t find that in Australia. Also use mix of coconut flour and buckwheat to make it gluten free! Use half of sugar and all good! 😊

I’ve made so many vegan cornbread recipes and always been disappointed. This is the BEST one! This will be my go-recipe for life. Thanks for the awesome recipe!

I made this as muffins! and it was great! I didn’t have cornmeal so I pulsed some grits in the food processor — cornbread turned out a little crunchy but still great. FYI: makes 8 muffins at 1/2c for each, baked for 25-28 minutes.

So delicious! Made with sweetened oat milk so I cut the sugar to a scant 1/4 cup. Baked in an 11” pie dish for 28 mins since I don’t have an 8×8 pan. I also used 1/2 cup all purpose whole wheat + 1/4 cup AP white, so seems this is a pretty flexible recipe ? thanks guys!

First time making this recipe – phenomenal! My husband even said it’s better than the traditional version. Will definitely be making again. Thanks for sharing!

This cornbread is truly incredible!