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.
oh my gosh golly you are so entertaining, such joy to watch your video, i learnt how to make my cornbread wow and not dry. the time you have used to show me why mine was dry and crumbly. sad so i’d stopped trying. i appreciate you, your recipes, your solid sured information. me vegan since 2012, with i had your skills, however i have your teachings now whoohoo and your awesome humurous videos. i feel lucky to have found you
Awww thank you so much! So happy to found the recipe helpful!
I made this recipe with dairy butter and dairy buttermilk. The flour was Better Batter GF.It turned out amazing …crisp, sweet and delicious.
Thank you so much! We appreciate you giving the recipe a try and making it your own!
I’ve made several vegan cornbread recipes and this one is PERFECT and is now my go-to recipe for cornbread. I even forgot to put in the maple syrup and it was still so good.
Wow! Thank you so much for sharing such kind words towards the recipe. So happy to hear that you enjoyed it!
can I substitute allulose for the sugar in this recipe?
Hi. We haven’t worked with allulose enough to say for sure. Sorry!
Excellent recipe. I did not put the agave/butter on top because I used this in your Sour dough bread/cornbread stuffing recipe.
Thank you so much!
In the ingredients for honey butter glaze you wrote add agave to non-dairy milk. was this your intention or did you mean to say non-dairy butter? In the ingredients you listed non-dairy butter.
Oh my, thank you for that great catch. Fixed
Delicious… the level of sweetness was perfect. I did not use the honey butter glaze as I am diabetic and prefer less sweetness. I could eat the cornbread without any guilt and my blood sugar did not spike. Thank you for your dedication in perfecting this recipe and your explanations are perfect.
Awww thank you so much! We’re happy that the cornbread on it’s own was a hit for you!