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This soft and buttery Vegan Cornbread is the best! It’s easy to make with 10 pantry staples and a perfect side dish for chili, stews, BBQ classics, and more. Vegan; Oil-Free and Gluten-Free Options.
No bowl of my Easy Vegan Chili is complete without this delectable Vegan Cornbread on the side. It’s light and fluffy yet sturdy enough for dunking or slathering with vegan butter. What’s better is that the batter comes together in one bowl using a few ingredients you probably already have on hand!
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The Classic and Corny Side Dish You’ll Crave
Whenever I want to upgrade a bowl of my Bean Quinoa Chili or this hearty Leek and Butter Bean Stew, I bake a batch of this Vegan Cornbread. Sometimes, I’ll push the main dish aside and go right for the cornbread. Those soft yellow squares are like heaven to me!
Why do I love vegan cornbread so much? Besides its moist and perfectly fluffy texture and slightly sweet flavors, it’s just plain easy to make. All you need to do is mix 10 simple baking staples in a bowl, maybe add some diced jalapenos or vegan cheese for extra flavor, and then bake until you have squares of golden brown perfection.
Serve it next to a big pot of chili, and I promise it’ll be gone in a flash. It’s THAT good.
Ingredients for Vegan Cornbread
You don’t need any complicated ingredients or techniques to make cornbread without dairy or eggs. Just 15 minutes of prep and 10 vegan baking staples:
- Vegan Butter: it’s best to go with unsalted vegan butter for this recipe. This way, you’ll have more control over the salty flavors. If all you have is salted butter, simply omit the 1/2 teaspoon of kosher salt from the recipe.
- Vegan “Buttermilk”: a mix of soy milk and apple cider vinegar will give you a vegan buttermilk substitute integral to the cornbread’s slightly tangy flavor and fluffy texture. I highly recommend using soy milk since it’s both creamy and high in protein. And if you’re out of apple cider vinegar, lemon juice is a wonderful substitute.
- Flour: opt for all-purpose flour for the lightest, fluffiest cornbread.
- Fine Cornmeal: there are a few different types of cornmeal to choose from, but fine cornmeal is always the best for cornbread recipes. Those teeny tiny granules easily absorb into the batter to give the bread a delicate corn flavor and smooth texture.
- Sweeteners: both granulated white sugar and maple syrup sweeten the cornbread. Use either white sugar or cane sugar, and always opt for real grade A maple syrup for the best flavor.
How to Make Vegan Cornbread
- Melt the butter, then mix the soy milk and apple cider vinegar together. Set both aside.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.
- Whisk the vegan “buttermilk,” sugar, and maple syrup together in a bowl until the sugar dissolves. Pour in the melted butter while whisking.
- Use a spatula to combine the wet ingredients and dry ingredients until the dry flour is absorbed. Pour the batter into a prepared baking dish.
- Bake the cornbread until it’s puffy and the top is golden brown. Set it aside to cool.
- Slice the cornbread into squares, then serve and enjoy.
Caitlin’s Cooking Tips
- Troubleshooting gritty cornbread: First and foremost, using the right cornmeal will prevent gritty or crumbly cornbread. After testing this recipe a bunch, I found that fine cornmeal yielded the smoothest, melt-in-your-mouth texture. You can technically also use coarse cornmeal, but I recommend blending it in a high-speed blender or food processor for a few seconds to make the texture finer.
- For best results, weigh your ingredients. Measuring cups can vary by brand and how tightly you’re packing them, so I always recommend weighing your baked good ingredients instead of measuring them for the best and most consistent results. I’ve been using this affordable $14 kitchen scale for 7+ years and it hasn’t let me down yet!
- Don’t overmix the batter: Continuing to stir the batter after the wet and dry mixtures are incorporated will develop more gluten, which can make cornbread tough or dense. Instead, only mix the two until no dry flour remains in the bowl. There may be a few lumps left behind, but that’s perfectly fine!
- Try to resist slicing it too soon. I know it’s irresistible, but if you want picture-perfect cornbread squares, let the baked bread cool completely before serving. This gives it time to firm up and keeps the bread from crumbling all over the counter.
Serving Suggestions
I love those fluffy cornbread squares so much that I could seriously eat them with every meal, year-round. I’ll eat them plain, with some butter and maple syrup spread in the middle, or on the side of my favorite comfort foods. They’re great for dipping into this Butternut Squash Chili, this Cozy White Bean Stew, and this Smoky Sweet Potato Soup.
During the hotter months, I like cornbread best alongside basically anything you’d serve at a summer cookout. The subtle sweetness complements hearty, smoky-tasting meals, like these BBQ Jackfruit Sandwiches and this Sheet Pan Vegan BBQ, so well.
Don’t waste the leftovers, either! You can put them to use in a vegan cornbread stuffing for Thanksgiving or a holiday dinner, toast the cubes for homemade cornbread croutons, or layer them on top of these Smoky White Bean Bowls.
If you’re looking for more easy vegan bread recipes, you’ll also love this Vegan Zucchini Bread, this Sun-Dried Tomato Bread, and this Sweet Potato Bread!
How to Store Leftover Cornbread
The leftover cornbread will stay soft and fresh in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. If you want to keep it longer, wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe bag or container and freeze for up to 2 months.
When it’s time to eat, warm the cornbread slices in a 350°F oven or toaster oven, or in the air fryer for a few minutes to bring back that crisp-on-the-outside, soft-on-the-inside texture.
Substitutions and Variations
- Gluten-Free and Oil-Free Variations: Make my Healthy Vegan Cornbread if you need a gluten-free and oil-free recipe.
- Soy Milk Substitutes: While soy milk is the best option for the “buttermilk,” another high-protein milk, like Ripple, will work just as well. You can also use a creamy milk with a lower protein content, such as cashew milk, coconut milk, or oat milk. Just keep in mind that the milk and vinegar mixture won’t curdle quite as much, and your cornbread won’t be as fluffy.
- Less-Sweet Option: For a more Southern-style savory cornbread, only use 2 tablespoons of granulated sugar or omit the maple syrup from the recipe.
- Sweeter Option: For a sweeter, almost cake-like cornbread, add 1 or 2 extra tablespoons of granulated sugar.
- Mix-In Ideas: Make this cornbread recipe your own by adding 1/2 cup of sliced green onions, chopped jalapeños, corn kernels, or shredded dairy-free cheddar cheese, or 1/4 cup of vegan bacon bits or smoky tempeh bits to the batter. Add any mix-ins after the batter is mixed, in step 5 of the recipe instructions.
Recipe FAQs
The flavor can vary depending on where you’re from. Cornbread almost always has a mild corn flavor, but the sweetness can either be subtle or strong, depending on the recipe. My cornbread recipe has a nice sweet-savory balance since it’s only made with 1/4 cup of sugar.
The cornbread should be puffed up in the middle and lightly golden on top. A toothpick inserted into the center should come out clean or with just a few crumbs attached.
Absolutely! Divide the batter into a greased or lined muffin tin and bake at 400°F for 15 to 18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Perfect Vegan Cornbread
Ingredients
- 1/2 cup unsalted dairy-free butter melted (1 stick)
- 1 1/4 cup unsweetened soy milk*
- 1 tablespoon apple cider vinegar
- 1 1/4 cup all-purpose flour spooned and leveled
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 tablespoons grade A maple syrup
- Optional add-ins: 1/2 cup sliced green onions chopped jalapeños, or dairy-free cheddar cheese, and/or 1/4 cup (30g) vegan bacon bits
Instructions
- Baking Prep: Preheat the oven to 400F and grease or line a 9×9” baking dish. (Tip: I like to use the wrapper from the butter stick to grease my dish).
- Ingredient Prep: Melt the butter on the stovetop or microwave, then set aside to let cool slightly. Mix the soy milk and apple cider vinegar together and let sit for at least 5 minutes to curdle.
- Dry Ingredients: Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Form a well in the center of the bowl and set aside.
- Wet Ingredients: Add the soy milk “buttermilk” to a medium bowl along with the sugar and maple syrup. Whisk vigorously, until the sugar has dissolved. Slowly pour in the melted butter while whisking the milk mixture.
- Combine: Add the wet ingredients to the dry ingredients and use a spatula to gently mix. Mix until all of the dry flour has been absorbed; there will still be some lumps in the batter, but this is okay. If adding any optional add-ins, gently fold them into the batter now. Transfer the batter to the prepared baking dish and spread it out evenly.
- Bake: Bake in the middle rack of the oven for 22 to 25 minutes, until the cornbread is puffy and the top is beginning to turn golden brown.
- Cool: Transfer the baking dish to a wire rack and let it set for 10 minutes. Then, use a plate or another wire rack to flip the cornbread out of the baking dish, then back to the wire rack. Let cool completely (or serve warm!).
- Serve & Store: Slice the cornbread into thirds each way to make 9 large pieces, or fourths to make 16 smaller pieces. Serve with butter or as desired. Store any leftovers in an airtight container at room temperature for up to 4 days. You can also store the sliced cornbread in a freezer-safe container in the freezer for up to 2 months; leftovers are best reheated in the toaster oven, air fryer, or oven.
Recipe Video
Recipe Notes
- Soy Milk: I recommend using soy milk for this recipe as it is both creamy and has a higher protein content, so it makes better buttermilk. A higher-protein milk like Ripple should work as well. Creamy milks with lower protein content like cashew milk, coconut milk or oat milk will work okay, but they will not curdle as much and the final cornbread will be less fluffy.
- Oil-Free & Gluten-Free: Try my Healthy Vegan Cornbread recipe instead!
