Perfect Vegan Cornbread

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Slices of the best vegan cornbread

Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. And this, friends, is it! Say hello to the BEST vegan cornbread!

Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it’s done!

Cornmeal, flour, ground flax, lemon, almond milk, vegan butter, applesauce, salt, baking soda, and sugar

Origins of Cornbread

Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).

During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US but is especially associated with Southern cuisine.

The following is our plant-based version, which resembles the flavors we grew up with and loved.

Mixing the ingredients for our vegan cornbread recipe

How to Make Vegan Cornbread

The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work.

For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar). And in place of eggs, we opted for our trusty flax eggs for binding and a nutrition boost.

Cane sugar and applesauce are both used for sweetness. While cane sugar helps achieve a crumbly texture, applesauce adds moisture and natural sweetness.

Baking soda provides leavening and sea salt adds extra flavor.

Vegan cornbread batter

We hope you LOVE this vegan cornbread! It’s:

Perfectly sweet
& The BEST!

It’s perfect for serving alongside chili, soup, BBQ bean bowls, and black eyed peas or enjoying as a delicious snack! It also works well when made into stuffing or croutons.

Baking dish of perfect vegan cornbread

More Cornbread Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slices of vegan cornbread

Perfect Vegan Cornbread

Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. The perfect comforting side for soups and chilis, or to bake into croutons for salads or stuffing.
Author Minimalist Baker
Slice of the best vegan cornbread with a bite taken out
4.85 from 161 votes
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 9 (slices)
Course Side
Cuisine Native American-Inspired, Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days


  • 1 ½ batches flax egg (1 ½ Tbsp (11 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
  • 3/4 cup unsweetened plain almond milk (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 tsp baking soda
  • 1/3 cup vegan butter, melted (we like Earth Balance)
  • 1/2 cup organic cane sugar or granulated sugar
  • 2 Tbsp unsweetened applesauce
  • 1/2 tsp sea salt
  • 3/4 cups fine yellow cornmeal (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 3/4 cups unbleached all-purpose flour* (plus 1 Tbsp as original recipe is written // adjust if altering batch size)


  • Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
  • Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
  • To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
  • Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
  • Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.
  • Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
  • Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).



*For a gluten-free version, you can try replacing the all-purpose flour with our Best 1-1 GF Blend or check out this recipe.
*Nutrition information is a rough estimate calculated without additional toppings.
*Note: You can learn more about the origins of cornbread here.
*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.

Nutrition (1 of 9 servings)

Serving: 1 slice Calories: 200 Carbohydrates: 30.6 g Protein: 2.6 g Fat: 7.9 g Saturated Fat: 4.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 246 mg Fiber: 1.6 g Sugar: 11.6 g

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Reader Interactions

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My Rating:

  1. Alicia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying it. We’ll look at the recipe to see if there’s any way to make improvements!

  2. Sara says

    I am in love with your website, I have not made a single thing on here that I didn’t like. Having family with multiple food allergies can be depressing when it comes to baked goods, but you never disappoint. I used gluten free flour in this recipe (King Arthur) I know you have a gf vegan one but I didn’t have aquafaba so I went with this one and it is the best corn bread I’ve ever tasted! So happy 😊

  3. Diana R says

    For anyone wanting to make this gluten-free: I used almond flour instead of AP flour and it turned out great! Same amount. I did make a few other changes: I made a double recipe and used 3 chicken eggs; I used coconut oil instead of butter; I cut the sugar a bit, and next time would try using half the amount stated (I don’t like things too sweet, though). This is now my go-to cornbread recipe for when I am needing a GF version!

  4. Dalton says

    I love this recipe so much!!! I make it all the time—especially good with chili or soup. But I use coarse-ground cornmeal instead because I like that texture better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Dalton! So good with chili and soup =) Thank you for the lovely review! xo

  5. Paige says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your husband enjoyed it, Paige! Thank you for the lovely review! xo

  6. TJ says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, TJ! Thank you for taking the time to leave a review! xo

  7. Christina Duckworth says

    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)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Christina! Thank you for the lovely review and for sharing your modifications! xo

  8. Jackie Lynn Perez says

    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.

  9. judishi says

    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.

    • susan says

      I found the same to be true in my case as well. Even though I’m southern I don’t want cornbread to be really sweet. I cut back on the oil a bit and couldn’t tell…I did add baking powder and put in extra hot oven and oiled pan and turned down after ten min. to get some rise. But this is a solid recipe one can add or substitute and it’s stlll great.

  10. Sina says

    Hi, why does it say in parentheses “plus 1 Tbsp as original recipe is written” next to several ingredients? Do I really add an additional Tbsp to everything that phrase is next to?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sina, sorry for the confusion! Yes, add 1 extra Tbsp for the ingredients that have “plus 1 Tbsp as original recipe is written”. It’s written that way because writing “3/4 cup + 1 Tbsp” causes a glitch where the measurements aren’t accurate if adjusting the default number of servings.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat! We haven’t tried this with polenta, and unfortunately we aren’t sure it would work. Polenta tends to be much coarser than cornmeal, so it might not absorb the liquid or bake correctly.

  11. Hannah says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad this recipe worked for you, Hannah. Thanks so much for the lovely review and for sharing your modifications!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa! You can certainly double this recipe if you use 2 8×8 dishes. A 9×13 dish might work but you may need to bake a little longer if it’s fuller/taller. Let us know how it goes!

  12. Jamie says

    I’m about to make your cornbread dressing and need some clarification. The recipe calls for a double batch of cornbread but then, in parenthesis, says “amount as original recipe is written”….so am I supposed to double this cornbread recipe or is it already doubled?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, sorry for the confusion! In that case, double the cornbread recipe. The “amount as original recipe is written” means that if you’re adjusting the default number of servings on the stuffing, you’ll need to make more or less than a double batch of cornbread. For example, if you make a half batch of stuffing, you’ll only need 1 batch of cornbread. Hope that helps!

      • Hollie says

        I live in the south where sweet cornbread is an abomination. Can I omit the sugar? Would it still be sweet with the applesauce? Looking for a vegan version to which I can add jalapeños and corn.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Hollie! We haven’t tried it ourselves and we suspect it will affect the texture slightly, but other readers have mentioned having success reducing/omitting the sugar. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! The baking soda gets added to the liquid ingredients in step 2. Can’t wait to hear what you thought of the cornbread!

  13. Vanessa says

    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.

  14. Coby says

    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!

  15. Tayyibah Amatullah says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, other readers have mentioned reducing/omitting the sugar in this one. Hope that helps!

  16. Nick Townsend says

    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.

  17. Amy C. says

    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.

  18. Miranda B says

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

      • Mayana MCDAVID says

        I love everything I have made from
        Your site! If I make these as muffins, how will that change the directions?
        Thanks so much,
        Mama a

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Mayana! Follow the recipe as written, and then maybe reduce the bake time by ~10 minutes. Let us know how it goes!

  19. Jackie says

    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

  20. Anaïs says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! Thanks so much for the lovely review and for sharing your modifications, Anaïs!

  21. TaiSmiita says

    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!

  22. Emma says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Jiffy is the best compliment for cornbread! Thanks for the lovely review, Emma! xo

  23. Jamie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry that happened Jamie. This one is a reader favorite so we’re thinking something went wrong! Did you make any modifications? Perhaps to the flours?

          • Mariah says

            New commenter jumping in here (: How fine are we talking? I ground whole flax seeds using a Vitamix. These are my first flax egg recipes (this and a zucchini bread) and both turned out gummier than normal. Is that the normal texture with flax eggs? Thanks!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Mariah, a Vitamix works great for grinding flax seeds as long as there is enough volume to go above the blades. Were you using all purpose flour or a gluten-free blend? Gluten-free baked goods can be gummy unless the right combination of flours are used.

          • Mariah says

            Regular wheat flour was used. What should the texture be like—crumby or a little sticky? Wondering if I should have baked longer? Appreciate your help!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Mariah, it should be moist and a little crumbly, but not sticky. It sounds like a little more flour or baking longer would help next time! Keep us posted if you give it another try!

  24. Vanessa Lee says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabrielė, we haven’t tried that, but if you do, we would suggest starting with less cornflour as it may be more absorbent. Let us know how it goes!

  25. Jen says

    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! 😊

  26. Jenn says

    Hi Dana! I’m dairy free but as OK with eggs— is it possible to exchange the flax eggs with real ones for the same outcome? Thanks!

  27. Bonita says

    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.

  28. Elizabeth says

    Hello Minimalist Bakers: I have made your delicious vegan cornbread recipe and shared it with friends, all of whom gave it a thumbs up. I have a somewhat unusual request. I am writing a type of memoir about my experience as a vegan and kidney patient. You may not be aware but kidney patients are on a very strict diet due to the high amount of potassium in many fruits and vegetables. Staying vegan has presented challenges. Over time I have created various charts and suggestions to make it possible for me to adhere to a vegan diet within the kidney recommendations. I hope to share my experience with other renal patients, hence the memoir. Corn and corn products are an allowable baked good for kidney patients. . If you were to permit me to use your recipe, I would definitely attribute it to you in the heading. I am not using any photos which I know are also copyright protected. Please forgive me for contacting you this way. I do not use facebook and am not on social media. Thanks so much for considering my request. Elizabeth.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, we’re so glad you and your friends enjoy it! Thank you for reaching out and that’s so lovely that you’re helping others. You can find our sharing guidelines here.

  29. Emanuela says

    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!

  30. Pam says

    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!

  31. Samantha says

    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!

    • Lorelei Hahne says

      I agree. I went through the comments looking for exactly this information. I didn’t know if I should or shouldn’t use the extra 1T in my measurements.

  32. Jennie says

    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!

  33. MKinTX says

    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!

  34. Mallory says

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

  35. Abby says

    Love this cornbread! Do you have a recipe for a more savory version of cornbread? Would love to see that as well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abby, we don’t, but other readers have mentioned reducing/omitting the sugar in this one.

  36. Rachael G. says

    My lord this cornbread is tasty!! I didn’t have any white sugar but I did have light brown and it worked just fine.

    Wondering if I could use sub with whole wheat flour (instead of white flour) for my next batch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rachael! Other readers have mentioned using whole wheat flour with success. You could also try half whole wheat and half all purpose for best texture.

  37. Jackie Magoo says

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

  38. Katie says

    What do the measurement instructions in brackets mean? Do I add the extra amount if I’m not altering the batch size?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, Yes, if not modifying the number of servings, use 3/4 cup + 1 Tbsp of cornmeal and 3/4 cup + 1 Tbsp flour. Hope that’s more clear!

  39. Lashay says

    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.

  40. Hillary says

    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!!

  41. Debbie Leonard says

    Hi Dana! Would gluten-free all purpose flour work for the vegan cornbread? I could add baking powder or can xanthym gum if you suggest it! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, we have a gluten-free cornbread recipe here. As for subbing GF flour 1-1 in this recipe, we haven’t tried it and can’t guarantee results. But it looks like a couple other readers have with success. We’d suggest searching the comments to see what they’ve tried.

  42. Michelle says

    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!

  43. Heather says

    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.

  44. Kathy Gore says

    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.

  45. Kate says

    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.

  46. Susan says

    I’m doing No Sugar January. Can I just leave out the sugar? Would it still work? Should I increase the amount of applesauce? Thanks for your advice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, you can, just know it won’t be as sweet and the texture will be different. Increasing the applesauce by a couple tablespoons will help a little. Let us know how it goes!

  47. Jeff says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeff, thanks for sharing your experience! A sweetened version is what we grew up knowing cornbread to be, but it does seem to vary in name based on region.

  48. Marta G says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we have a gluten-free version here. Otherwise, we’d suggest searching the comments on this one to see what others have tried. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’d suggest reducing the bake temperature slightly because cast iron holds heat better. Let us know if you try it!

  49. Liani says

    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!

  50. VICKY PERALTA says

    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!

  51. Trevor says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Trevor! That campfire cornbread sounds delicious too. Thanks so much for sharing!

  52. Bettina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it and that those modifications worked well. Thanks so much for sharing, Bettina! xo

  53. Amy says

    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!

  54. Amber says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amber! One of our favorite meals =) Thanks so much for the lovely review! xo

  55. Tasha W says

    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.

  56. Aviva says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Aviva! Thanks so much for the lovely review and for sharing your modifications! xo

  57. Stephanie says

    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!

  58. Cat says

    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!

  59. SFerd says

    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!!

  60. Lyn says

    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!

  61. Jessica says

    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.

  62. Kimberly says

    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.

  63. missi weinhart says

    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!!!!

  64. Belinda says

    Hi – is the sugar necessary in this recipe please? I’ve never eaten cornbread but it sounds as if it is meant to be savoury, not sweet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Belinda, we prefer a lightly sweetened cornbread, but some people don’t include sugar in cornbread. We find it helps create a crumbly texture and balances the flavors. You could try omitting it, but it might work better to reduce the sugar by half. Let us know if you try it!

  65. Courtney McB says

    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!

      • Elizabeth I Popescu says

        I am gf, grain free. Think I could use fine almond flour, instead of wheat flour? I use Serve granular or granular Monk fruit for my sugar. As for the cornmeal, I cheat every so often, but maybe grd pecan flour might work.

        Will try my version and let you know

  66. Lindsey says

    Hi! I would sub a good organic palm oil. It is a great butter replacement. I buy in bulk for our food truck and use it to cut the expense of vegan butter 😀

    I can’t wait to try this! All the other recipes have turned out mushy in the middle…maybe because they don’t use an egg replacer?

  67. Linda says

    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!

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elysia, you could try coconut oil, but we haven’t tried it and can’t guarantee results. Let us know how it goes!

  68. Helen says

    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.

  69. Ardra says

    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.

      • Allison says

        Hi! I made this today with a couple of adjustments including medium grind cornmeal, whole wheat flour and 1/4 cup of dark brown sugar. 20 minutes of cooking yielded 9 medium sized muffins. Super delicious and will definitely make again. Thank you for such a great recipe!!

  70. Bethany says

    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!!!

  71. Lena says

    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!

      • Kyle Paist says

        Thee best vegan cornbread (correction- the best cornbread period) recipe I’ve made! I swapped about half the sugar for honey and it complemented the flavors super well. The flaxseed texture stayed in mine which was surprisingly delicious like a multigrain bread! amazing stuff

  72. Chyena says

    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! 😊

    • Tsk says

      Hi Chyena,
      Would you kindly share your quantities or ratios of buckwheat flour and coconut flour used? We can’t use all purpose GF flours here and would appreciate it.

  73. Heather says

    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!

  74. Jessie says

    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.

  75. Olivia Powers says

    This is a lovely corn CAKE. If you put sugar in it, is NOT cornbread.
    Y’all must all live up North.

    • Shelley Freeman says

      Spoken like a Southerner! Every region has its histories and preferences but I agree – no sugar- however, the recipe IS THE BEST and my non-vegans love it, too. Glad to see the comment and… Thank you, Minimalist Baker for so many perfect recipes. You do the homework and it shows!

  76. Nathalie says

    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!

  77. Nicole says

    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!