Easy Vegan Cornbread
This vegan cornbread is a mouthwatering delight, perfect for any meal. It’s moist, fluffy, and has the perfect balance of sweetness and savory corn flavor. Plus, it’s made with plant-based ingredients, making it a healthier and dairy-free alternative everyone can enjoy.
I’ve been making cornbread for decades because I grew up in the Carolinas where cornbread is a staple and necessity for eating with healthy cooked cabbage and crockpot bean chili. This easy vegan cornbread recipe is my favorite because it’s golden crispy on the outside and fluffy and tender on the inside.
Reasons you will love this recipe
- Healthy and Guilt-Free: This vegan, oil-free cornbread is low in fat but full of flavor, making it a perfect addition to any plant-based meal.
- Perfect Texture: Despite being oil-free, this recipe delivers perfect textured cornbread, ideal for pairing with soups, stews, or chili.
- Easy and Quick to Make: With simple ingredients and no complicated steps, this cornbread recipe is easy to prepare, making it a go-to for weeknight dinners or family gatherings.
Sweet or savory vegan cornbread?
Though I like both versions, I have to admit that savory is my favorite. The great thing is that you can make this vegan cornbread recipe both ways. If you like it savory, make it as described below.
There are times that we want vegan cornbread muffins, and this recipe does well as muffins too.
Ingredients you will need
- Cornmeal- Using coarse yellow cornmeal to make vegan cornbread gives it a hearty texture and rustic flavor, while also adding a rich, slightly nutty taste. The coarse grind provides a pleasant crunch and ensures a more traditional, authentic cornbread experience.
- Flour- Whole grain flour such as whole wheat adds extra fiber, vitamins, and minerals, making it a healthier option. It also enhances the flavor with a nuttier, heartier taste that complements the cornmeal perfectly.
- Creamed corn- Brings a natural sweetness, moisture, and a rich corn flavor, making the bread more tender and flavorful. It also enhances the texture by adding bits of corn throughout, creating a deliciously satisfying bite. Yes, creamed corn is vegan because ‘creamed’ refers to the texture.
- Onion- Adds a subtle savory flavor that balances the sweetness of the cornmeal and enhances the texture.
- Plant milk – Provides moisture and binds the ingredients without the need for dairy. It keeps the cornbread soft and tender while maintaining the recipe’s plant-based, vegan-friendly nature. We have some great recipes for making your own plant milk.
What is creamed corn?
My favorite thing about this cornbread is that it stays moist on the inside. The secret is that creamed corn is used as an ingredient. Believe it or not, creamed corn is dairy-free. It is simply made by pulping corn kernels and collecting the milky residue from the corn.
Creamed corn is readily available in cans at many grocery stores in the US. However, it is harder (or impossible) to find in some countries. Living Vegan has an easy recipe for Easy Creamed Corn for those in areas where it isn’t available in your local grocery store.
Tips and Suggestions
- Make it sweet- For sweet cornbread, add 2 tablespoons of maple syrup, agave nectar, or another sweetener.
- Muffins- Cornbread muffins typically bake at 350°F (175°C) for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Be sure to check them around the 15-minute mark to avoid overbaking.
- Reheat- One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven, air fryer, or toaster oven at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
- Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.
How to make vegan cornbread
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
I love the crispy crunch of the outside and the moist tenderness of the inside, and it’s a cast-iron skillet that makes that magic happen at my house.
STEP #1: Begin by dicing the onion if you are using it. Though it is optional, I highly recommend including it because it adds a terrific flavor to this recipe.
Combine all ingredients in a large bowl, including the onion and creamed can of corn.
STEP #2: Pour the batter into a HOT seasoned iron 12″ iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.
Other pan options include an 8″ or 9″ round cake pan or a muffin pan for making cornbread muffins.
STEP #3: Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
We love to eat cornbread with beans, sauerkraut, vegan chili recipes, and soups like my barley vegetable soup and this creamy potato vegan soup.
*Originally published November 2014.
Frequently Asked Questions
Any unsweetened plant-based milk, such as almond, soy, or oat milk, works well in vegan cornbread. Just ensure it’s plain and unsweetened to avoid altering the flavor. We have 3 great vegan milk recipes on this website.
You can make gluten-free vegan cornbread by using a gluten-free flour blend in place of regular flour. Ensure your cornmeal is also labeled gluten-free.
Absolutely! You can mix in ingredients like jalapeños, corn kernels, vegan cheese, or herbs to add extra flavor and texture to your vegan cornbread.
Store your cornbread in an airtight container in the refrigerator for up to 5-7 days. I freeze it all the time, and it does great!
Recipes to Pair with Cornbread
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Easy Vegan Cornbread
Ingredients
- 2 cups coarse yellow cornmeal
- 1 cup whole grain flour spelt, whole wheat, or your favorite
- 1.5 teaspoons baking soda
- 2 cups almond milk you want a pancake batter consistency
- 2 teaspoons apple cider vinegar
- 4 ounces can of creamed corn this is 1/2 the can
- 1 small onion diced
- 1/2 teaspoon salt
- 1 small chipotle in adobe sauce optional
Instructions
- Begin by dicing the onion if you are using it. I highly recommend including it because it adds a terrific flavor to this recipe.
- Combine all ingredients in a large bowl, including the onion and creamed can corn.
- Creamed corn is completely dairy-free and is usually very easy to find in can goods section of most grocery stores in the USA.
- Pour the batter into a HOT seasoned iron 12" iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.Other pan options include an 8" or 9" round cake pan or a muffin pan for making cornbread muffins.
- Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
Video
Notes
- Make it sweet- For sweet cornbread, add 2 tablespoons of maple syrup, agave nectar, or another sweetener.
- Muffins- Cornbread muffins typically bake at 350°F (175°C) for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Be sure to check them around the 15-minute mark to avoid overbaking.
- Reheat- One thing that I've noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven, air fryer, or toaster oven at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
- Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I love, love this corn bread. I make it in my cast iron fry pan. It is so flavorful and just delicious.
I make this cornbread in my skillet too. It makes it nice and crunchy on the outside the way we like it. Heating the pan in the oven is key for the best texture.
I have to honestly say this is the best cornbread I have ever eaten. I have made it multiple times and your recipe has never disappointed! Thank you so much!
THANK YOU! I’m thrilled that you love it so much. I make it regularly too, especially right now in this cold weather for soup and beans.
Can you use unsweetened almond milk?
Absolutely! That’s exactly what I use to make this recipe. Soy and oat milk are great options too.
Why does the link mention Bulgur, but the recipe doesn’t?
Dave- This is an old recipe from back in 2014. Back then, I didn’t create very good post titles and clumped multiple recipes into one article. The URL link is pulled from the title, so it picked up bulgur from another recipe that was in the original post. Ha!
Hi- If using a baking pan does it get preheated in the oven? Thank you, Julie
Julie- No need to preheat a regular baking pan; that would only be for cast iron. Hope you enjoy the recipe.
Can you make this without the creamed corn?
Sandy- The creamed corn is what helps keep it moist. I included a recipe link to make your own for those who live in areas where you can’t find it. I think it’s an important part of the recipe.
Can the cornbread be frozen?? I hope so. I would like to mix up a couple batches and freeze it and just get it out when I need it.
Hi Jo- Yes, I freeze it all the time and almost always have some on hand for when I make soup.
Your cornbread recipe is the bomb. The onion and chipotle really give it a unique taste that we loved. Thank you for sharing.
Hi Rory- WooHoo! I’m glad that you liked it.