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
- Substitution for creamed corn- You might try blending 1 cup of corn kernels (fresh, frozen, or canned) with ¼–½ cup unsweetened plant milk until slightly chunky. This should give you a creamy, corn-forward texture similar to creamed corn.
- 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
- .7 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
- Substitution for creamed corn- You might try blending 1 cup of corn kernels (fresh, frozen, or canned) with ¼–½ cup unsweetened plant milk until slightly chunky. This should give you a creamy, corn-forward texture similar to creamed corn.
- 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…
Do you mean one small CAN of chipotle in Adobe sauce? Or just use one chipotle out of the can?
Definitely just one out of the can. Those things are hot! 🙂
My husband prefers a sweet cornbread, so I used a few pinches of pure stevia and left out the adobe sauce in thus recipe. He loves it with my kidney-and-black-bean chili! I bake the corn bread in a twelve-muffin tin so we can better control portion size. I love this site, but we are counting calories and wonder if it’s possible to get nutritional information/calorie count on these recipes?
So glad that you and your husband enjoyed the cornbread recipe. My husband also likes sweet cornbread, so I occasionally add a little sweetener as well. At some point, when time allows, we may consider adding a nutrition card to each recipe. Thanks so much for following!
What about adding jalapeño’s to the mix, would I add less corn?
Jalapenos would be a great addition, and I would add the same amount of cream corn to the batter to keep it moist.
I have made it and it turned out very dry and hard not tasty at all 🙁
The only thing I replaced was the creamed corn for classic canned sweet corn.
The recipe says 1-1/4 cups almond milk which is about 310ml which seems like way too little liquid
I am so glad you brought this to my attention. Sometime back, I increased the amount of cornmeal for this recipe to better fill a 9″ iron skillet and completely forgot to also increase the amount of plant milk. I have now edited it to 2 cups of milk. We want to get a pancake batter consistency. Sorry about that, and thank you for letting me know. Also, the creamed corn will add more moisture. If you want to use sweet whole kernel corn, it will be best to process in a blender with a little bit of water first.
Can you use other vinegars? I too love your recipes. Thank you.
I haven’t tried it with other vinegars. I think a white vinegar would do just fine too. I am glad you love the recipes! 🙂
Love this recipe, thank you for sharing. But I was wondering if I could substitute a gluten free flour? I have celiac and have to be careful. I have quinoa flour, coconut flour and regular gluten free flour. Would I need to change any measurement s?
Thank you,
Kibbie
Kibbie, I think using a cup of the quinoa flour would work just fine in this recipe. Recently, I found a link that helps to change recipes to gluten free flours. Maybe it can help too. http://minimalistbaker.com/diy-gluten-free-flour-blend/
Sounds good, my non vegan guy loves corn bread.. I will try it..thanks!
Hi, Terri: I should have signed up for the newsletter sooner. I have so much enjoyed your class!
Hi Mary, I’m glad you subscribed! You’ll be one of the first to receive new weekly blog posts. I have very much enjoyed having you and Gerry in the classes and am looking forward to continuing to follow you health journeys!
I was wondering why you felt you needed to revise the Brand New Vegan’s recipe; what was wrong with it? Thanks!
Chuck with Brand New Vegan has great recipes. Adapting, changing, tweaking a recipe to suit ones own tastes and desires is something we all do. People adapt my recipes all the time to suit their taste buds, and I think that it’s terrific. Chuck is a friend of mine, and he told me thank you for linking his recipe to my blog; it sends traffic his way too, so it’s a win-win!
Easy cut, paste, print version here.
Ingredients:
2 cups of coarse yellow cornmeal
1 cup of flour (spelt, whole wheat, or your favorite)
1 tablespoon of sucanat (or agave, sugar, or other sweetener) Optional
1 tablespoon of baking powder
1-1/4 cups almond milk
2 teaspoons apple cider vinegar
4 ounces of can of creamed corn (this is 1/2 the can)
1 small onion, diced
1 teaspoon salt
1 small chipotle in adobe sauce (optional)
Combine all ingredients in large bowl. Pour into iron skillet or baking pan, and bake at 350 degrees for 30 minutes.
I like the crunch of the corn kernels. I think I will add a bit more, half of a 15 oz can. Thanks for a tasty looking recipe. I am glad to have found your site.
I imagine you pre-heat the oven but how about the iron pan, pre-heat that in oven or add batter to room temp pan and then put in oven?
Cast iron Dutch oven sourdough breads call for pre-heating the pan is what prompted the question.
Geoffrey, I do preheat my pan. The outside seems to get cruncher when I do, and I like it crunchy. 🙂
Picture looked good so made it this morning. Turned out great. Tastes a little like stuffing so next time I might add some sage and chopped celery.
Didn’t have coarse yellow cornmeal so I used stone ground yellow cornmeal. Also skipped the chipotle. Will try not to eat the whole pan in one day.
Thanks for sharing!
Ha! Love it, Lonnie! I know what you mean about trying not to eat the whole pan, I have the same problem sometimes. Thanks for sharing! 🙂
Hello,
I am enjoying you site! Is it possible to bake the cornbread in the oven without oil the pan?
Thanks,
Rachael
Hi Rachael, I use a cast iron skillet to bake my cornbread. After each use, it needs to be ‘seasoned’ by rubbing it down with oil and placing it empty back into the hot oven for a few minutes to soak in. Then I store it until the next use. When it’s time to bake in it again, there is no need to add oil, as long as it has been seasoned. If you don’t have a cast iron pan, you will need to line the pan you are using with parchment paper before pouring the batter in to avoid using any oil. I highly recommend the cast iron, though, if you plan to make the cornbread often. To me, it really makes a great difference. Thanks so much for following my blog!
Terri will this cornbread work if I leave the corn out to make this just a plain cornbread?
It will work without the corn, but will likely be a little dry. I’ve found that the cream corn takes the place of oil that would be used with a standard cornbread recipe, and makes it much more moist.
You can also use unsweetened apple sauce in place of the creamed corn – or oil – and the cornbread comes out nice and moist!
Yes! I prefer it this way, with the apple sauce, no onion, corn, or chipotle.
Hi, wondering if you might be able to suggest a good substitution for the canned creamed corn? I’m imagining it has dairy? I’d rather use fresh or frozen corn, but wonder if I’d need to add more liquid to compensate for the liquid content of the canned cream corn?
Hi Anne, creamed corn is dairy-free. However, if you would rather use fresh or frozen corn, put it in a blender with just a little water. That should do the trick. Hope you enjoy it!
Unsweetened applesauce