This vegan cornbread is so soft, fluffy, and moist! It’s the perfect companion to your favorite chilis, soups, and more!
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If you’ve ever wondered how to make vegan cornbread just like they do in the south, then this recipe is going to make you so happy!
Cornbread is a soft, fluffy, crumbly alternative to bread and rolls and is a classic comfort food.
Whether you want something delicious to pair with your chili or soup recipes, this classic southern cornbread will hit the spot every single time.
It’s super easy to make! All you need is a bowl, a skillet (or baking dish), and 10 pantry staple ingredients.
I wouldn’t even judge you for eating it straight out of the pan.
Jump to:
Why This Cornbread
Texture
We have worked a long time on truly perfecting this recipe. It’s soft, fluffy, yet the perfect cornbread crumbliness (spell check says that’s really a word). This recipe is simply a delight to take a bite into.
Easy
We live for easy recipes around here. No one has the time to spend all day making one recipe. You need one bowl, one skillet (or baking dish) and just 10 ingredients.
Pantry Staples
Speaking of ingredients, for the most part, people keep all these ingredients on hand in their pantries. The only exception really is cornmeal, but once you make this recipe even that will be a pantry staple!
That means you can make this recipe at any time or just because you want!
Notes on ingredients
Flour
We use all-purpose flour for this recipe.
Substitute: If you’d like to make this recipe gluten free, try our gluten free vegan cornbread recipe.
Cornmeal
Cornmeal is a coarse flour made from grinding up dried corn. It is not as fine as wheat flour. In some parts of the world, this may also be called corn flour.
Non-Dairy Butter
We’re using this in the recipe for the fat. It helps the softness of the cornbread when finished and adds moisture to the recipe for the perfect texture.
Maple Syrup
This is adding some sweetness right into the recipe, and also helping us crispy up our edges when mixed with the non-dairy butter.
What should I serve with my cornbread?
Honestly chili is the best with cornbread. Or thicker stews. Some of our favorites are:
🥳 Get the Full Recipe
Easy Vegan Cornbread
Ingredients
- 1 ½ cups non-dairy milk (360g)
- 1 tablespoon apple cider vinegar (15g)
- ½ cup dark brown sugar (110g)
- 2 tablespoons maple syrup (40g)
- 1 cup all purpose flour (125g)
- 1 ¾ cups cornmeal (260g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 tablespoons neutral oil
- 2 ½ tablespoons vegan butter, melted but not hot (+2 tablespoons for greasing skillet)
Optional "Honey Butter" Glaze
- 2 tablespoons agave
- 2 tablespoons non-dairy butter, melted
Instructions
- Position oven rack to the middle. Preheat oven to 425˚F (220˚C). Place a 10 inch (25cm) cast iron skillet in oven to preheat. *If you don't have a cast iron skillet, grease a 9×9 baking dish and set aside.
- In a large bowl, whisk together 1 ½ cup non-dairy milk and 1 tablespoon apple cider vinegar (this makes a vegan buttermilk). Let sit for 10 minutes.
- To the same bowl, add ½ cup brown sugar and 2 tablespoon maple syrup and whisk together until combined. Add in 1 cup flour, then the remaining dry ingredients: 1 ¾ cups cornmeal, 2 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon baking soda. Use a spatula to combine until almost no dry ingredients remain, careful not to overmix. Add 3 tablespoon oil and 2 ½ tablespoon vegan butter and fold just until there's no dry ingredients remaining. It should be the consistency of pancake batter.
- Carefully take preheated skillet out of the oven and use a pastry brush to spread the remaining 2 tablespoon melted butter across the bottom and up the sides of the skillet. Pour batter into greased pan (it will start to sizzle, that's ok) and use a spatula to spread into an even layer.
- Cook for 20-25 minutes or until a toothpick come out clean. Best served warmed.
Optional "Honey Butter" Glaze
- While cornbread is baking, mix together 2 tablespoon agave and 2 tablespoon melted non-dairy butter. As soon as the cornbread comes pour or brush overtop.
Notes
Video
Nutrition
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Frequently Asked Questions
Yes! This cornbread will last for 3-5 days stored in an air tight container. Best heated before serving.
Yes!
Make sure that the dairy free butter you are using is also soy free. Also you can use any dairy free milk that is safe for your family/yourself.
Finally, you can make them with gluten free measure for measure flour and follow our vegan gluten free corn bread recipe.
This post was originally published September 2019 and updated November 2024 and again in November 2025.
DAY-YUMMM!!! I’ve made boxed cornbread, homemade cornbread, and this is by far the best recipe. I will not be making cornbread any other way. I made it with the apple chili for dinner today — SO GOOD!
This comment made our day! We are so happy this cornbread was a hit. It sounds like the perfect vehicle for soaking up all that delicious apple chili! Thank you so much for the rave review and for supporting our recipes!
This cornbread recipe is fire! You nailed it! Thank Nard Dog!
So happy you enjoyed it!
This corn bread is delicious, soft, melt in your mouth good. My six year old loves it deary so that says it all.
Aww thank you so much! We’re really happy to know you both enjoyed the recipe!
This cornbread is amazingly rich & smooth. My go-to now to go with everything. Great as a cake w/ berries for dessert!
Thank you for sharing your experience with the Vegan Cornbread! We are thrilled to hear that it has become your go-to and that you love its rich and smooth texture. Using it as a cake with berries for dessert sounds absolutely delicious!
I have made this cornbread recipe many times and it reminds me of the cornbread my Mom used to make before I was vegan. My non-vegan family members really like it, as well.
Thank you so much for sharing this. We love hearing that the Vegan Cornbread reminds you of your mom’s cornbread. That kind of connection is incredibly meaningful, especially when food brings back those memories.
Easy to make and just what I was craving! Thanks for the vegan version!
Thank you! So happy to know you enjoyed the recipe!