As soon as I posted my recipe for The Best Vegan Chili Ever, I started getting requests for my vegan cornbread recipe, but I didn't have a cornbread recipe... yet. Writing this food blog is like sharing my food adventures with you guys. I think sometimes people think I have this never ending notebook of recipes ready to be photographed and added to the blog (I wish). Whether you know it or not, you're totally on a vegan food adventure with me. Woot woot for adventures!!!
I'm constantly testing and experimenting. I have food in my fridge and cupboards and I mess with it until I'm able to produce something I consider blog worthy. So when I get requests, sometimes it takes a bit of time (especially when it's a baked good), to nail the recipe just so. But I finally nailed the cornbread recipe! High-five friends, this leg of the adventure is complete.
As I have been blogging for almost 4 years now, over time I've gotten very specific about the recipes I like to post on my blog. My requirements for a blog worthy recipe are as follows:
- Is it easy to make?
- Does it use easy to find ingredients?
- Is it totally and utterly scrumptious?
If the answer is "yes" to all three of those questions, then I consider it a blog-worthy recipe. Boom.
So this easy vegan cornbread recipe, is it actually easy to make? Does it use easy to find ingredients? And is it totally and utterly scrumptious? You betcha!!!
The Easiest (and most delicious) Vegan Cornbread is sweet, tender, moist, and full of corn flavour. For an extra bump in corniness... not in the funny kind of way but in the actual corn kind of way, you can optionally add in some fresh or frozen corn kernels. At book club the other day, my friends were fighting over the pieces with corn kernels in them... no shame book club!
Oh, and of course this easy vegan cornbread didn't just make the delicious requirement, this is SUPER easy too. Just one bowl, 7- 8 ingredients, stir, pour into pan, bake, done. Yep. Cornbread here you come.
To make The Easiest (and most delicious) Vegan Cornbread: Add everything (except for the corn kernels if you are using them) to a bowl.
Stir until just combined. Don't over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in.
Pour the batter into a lightly greased baking pan, and spread around evenly with a spatula. Bake. Then enjoy.
Common Questions:
- What should I serve with cornbread? Serve this easy vegan cornbread with my Best Vegan Chili or any one of my heart soups or stews!
- Can I substitute coconut milk for any other non-dairy milk in cornbread? Yes, you can! Any of the non-dairy milks works just fine with this recipe. You could even use water if you are in a pinch!
- Can I store cornbread in the fridge? If properly stored in a sealable, air-tight container - cornbread will last for approximately 1 week in the fridge.
- Can I freeze cornbread recipe? If wrapped tightly in a plastic wrap and then placed in a sealed freezer bag, cornbread will last up to 3-4 months in the freezer. Just be sure to seal it up tightly to avoid freezer burn.
(click stars to vote)
The Easiest (and most delicious) Vegan Cornbread
Servings: large pieces of cornbread
PRINT
PIN
Video
COMMENT
Ingredients
- 1 ¼ cup cornmeal
- 1 cup all-purpose flour
- 1 cup plant-based milk
- ½ cup white sugar
- 5 tablespoons vegan butter,, melted
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup corn kernels,, fresh or frozen (optional)
Instructions
- Preheat your oven to 400F (200C), and lightly grease a 8" x 8" pan.
- In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in. Pour into the greased pan, and spread evenly with a spatula.
- Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Video
Notes
Nutrition
Bon appetegan!
Sam.
If you liked this recipe you might also like:
Serena says
First time making and eating cornbread so I wasn't sure exactly what to expect! It's so good! Maybe a bit too sweet for a bread that you eat with savoury things but it's probably just my preference.
Stacey says
This is my all time favorite cornbread recipe. It always turns out perfect. I love how easy it is! I haven't tried adding who kernel corn but I will at some point.
Jess @ It Doesn't Taste Like Chicken says
Hooray! We're honored.
Susan says
OMG!! WHERE has this recipe been for the last 14 years?!?! I went vegan in 2010 and have been looking for a decent cornbread recipe since then. I have made other recipes of yours, don't know how I missed this one. But I made it tonight to have with some chili.... THIS will be the only cornbread recipe I use going forward. Not even kidding! My daughter loved it. My very picky grandchild loved it. THANK YOU!!!
Jess @ It Doesn't Taste Like Chicken says
Yay! We are so delighted that you love it!
Colleen says
A friend asked me to make her a vegan mielie bread (corn bread). After trolling the internet, I settled on your recipe, and I wasn't disappointed. In South Africa, yellow cornmeal is difficult to find, so I used 3/4 cup cornmeal and 3/4 cup polenta. I also added 3/4 cup creamed sweetcorn, and reduced the sugar to 1/3 cup. It came out delicious. She loved her treat. Definitely a keeper.
Brian says
I just pulled this out of the oven! looks, smells and tastes amazing! This will be so good with the vegan soup beans I made. Thank you for a great recipe!
Jess @ IDTLC Support says
Yay! We hope you loved it!
Elizabeth says
I love the cornbread and am having a huge get together this weekend and need to triple the recipe. I plan to make 24 muffins instead of 8" pans. How long do you think I should cook them for?
Jess @ IDTLC Support says
We hope they turned out well! They would have likely needed close to the same time as regular cupcakes (22-24 minutes, for example)!
Antonia says
I tried so many vegan and non vegan recipes and this one is definitely the best! I left the corn out but anyways this cornbread actually tastes like corn and it is the moistest of all I made. We all loved it and will keep this recipe for evaaaaa
Jess @ IDTLC Support says
For eva and eva! Fantastic!
Kathy Rezansoff says
I will try 1/3 c sugar next time. It was really delicious, but I’d like to try less sweet.
Tracy Gordon says
Could I substitute gluten free flour?
Jess @ IDTLC Support says
It hasn't been tested by our team, but readers have used gf 1:1 flour with success!
Robin says
I just tried this recipe and it came out really good! It was a test run for Thanksgiving and it made the cut! I don't have white sugar, so I used organic turbinado sugar. For a healthier choice, I was just wondering if you've tried it with less sugar?
Mattie says
I made this yesterday for the first time (it was the second time for your vegan chili, also the best) and everyone loved it.
I was unknowingly out of white flour so I used bean flour at the last minute. It was great!
It was a little crumbly, but in a liquidy sort of way. I likely should have used a different amount since it was bean flour. Anyway, thanks for the delicious recipes! Can't wait to find new things to do with this one. My cousin used a few expletives to describe how good it actually was!
Jess @ IDTLC Support says
That's wonderful! Thanks for sharing!
Blair says
This cornbread is SO delicious and incredibly easy to make! I reduced the salt to 1/4 tsp, since the vegan butter I used was already salted. Thank you for another great recipe!
Jess @ IDTLC Support says
Wonderful!
Aura says
Hi I was wondering if I'd be able to switch the cornmeal out for masa harina? thanks.
Sam Turnbull says
Hi Aura, no I believe masa harina would not work here as it is more of a flour and would change how the recipe reacts. I hope that helps!
Katie says
hi! I just made this using mada harina and it came out wonderfully. Though, I did change the recipe more so I'm not sure how it'll taste otherwise. I used dairy milk, butter, and added an egg.
Nina says
Second batch today! Hands down the best!
Edwina Phillips says
This is the best cornbread I have tasted in my life, my picky eater kids love it so much!
Jess @ IDTLC Support says
Wonderful!
Ann says
We love this cornbread! So easy and absolutely delicious! We make it with your best chili ever which really IS the best chili ever!! Thanks SOOOO much
Sam Turnbull says
Aww so happy you love it!!
Kathryn says
This was so easy to make and so delicious! A great accompaniment to your chilli recipe.
Sam Turnbull says
So happy you enjoyed it! 🙂
Aimee says
So I made this cornbread for a tailgate party at work today (double batch) and got tons of: “best cornbread ever”, “OMG! It was so good”, etc. . . comments. The sad thing was I didn’t even try it 🙁
Can’t wait to make it for my boyfriend and myself.
Also, now I have a keeper for taking to work for functions in the future.
Aimee says
Oh, I also took Sam’s chili recipe that my boyfriend and I absolutely love to itty bitty pieces along with the corn bread but my coworkers were confusing it with a non vegan chili and a taco soup.
Sam Turnbull says
Hah! Amazing!
Sam Turnbull says
So happy it was a hit!!
Christiane says
Wow!!!!!!! So easy and so delicious.
Sam Turnbull says
Yay!!