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…
What brand or where can I find coarse cornmeal?? Ty
Bob’s Red Mill brand is a good one. It’s carried at some grocery stores, and you can find it on Amazon as well.
I had a package of cornbread mix, so I just measured it out and called it my “flour” and then put the rest as cornmeal for 3 cups total. Used 1 cup soy milk and 1 cup plant based yogurt, added 1/2 can of whole kernel corn for extra texture in addition to creamed corn, and 1 can mild chopped chiles instead of chipotle. All other ingredients as indicated. It was perfect – had to bake a little longer. Thanks for the reciped!
Teri, there is nothing better than a Midwest veggie soup with hatch chilies and Cilantro with your cornbread! So very satisfying and good!
Kim- Yum! The weather here in Western North Carolina is cooling off, and fall is upon us. Soup and cornbread weather for sure. I’m so glad that you love the cornbread recipe!
Made this on Mother’s Day for a family gathering where I never have anything to eat, so I have to bring my own. I made greens, beans, and this cornbread. This is by far the best cornbread I have made/eaten. I had several of my omnivore family members wanting to know how I made the cornbread because it was so good.
Hi Kathy- OMGosh, it makes me so happy to hear this! I love that it was such a hit at your family get-together.
Question — your Country Cornbread and Easy Vegan Cornbread are virtually identical EXCEPT one calls for 1Tbsp baking powder and the other calls for 1Tbsp baking soda. Is this correct ???
Hi Molly- I really have only one cornbread recipe, but I changed the name from “Country Cornbread” to “Easy Vegan Cornbread.” I like to use baking soda, but baking powder will also work.
I don’t have a cast iron skillet any longer. Should you preheat the pan or muffin tin that you are going to use? Also, do you need to “prepare” the pan you are using so it doesn’t stick?
Hi Joan- For a regular muffin tin, you’ll need to use paper muffin cups to line the pan to prevent sticking. Another option is to use silicone muffin pans that don’t require any oil or paper cups.
Do you grease the pan before adding the batter?
If your pan is well-seasoned, no additional oil is needed. The key is keeping the iron skillet seasoned. We love the way it gets the cornbread nice and crispy. Hope you will too!
I used 1/2 of an 15oz can of creamed corn and it was moist but bland even with the onion and felt like it had an aftertaste, like too much baking powder…next time I may add a little sugar
There is no baking powder in the recipe.
Hi Anne, I like to use baking soda in this recipe instead of baking powder. If you prefer, baking powder would be just fine too.
Just made this recipe! Looking forward to trying it out!
I thought cooking with cast iron was not safe ! I have gotten rid of all my cast iron !!!!!
https://www.livestrong.com/article/279174-what-are-the-dangers-of-cast-iron-in-food/
The only recipe I make in cast iron is this one. My understanding is that we get trace amounts of iron in our diet from using cast iron pans. Using them every day would likely not be a good idea, but occasional use should be fine.
This is my first attempt at making a vegan cornbread, and was disappointed with how it turned out. I used whole wheat flour, and also didn’t include the onion or the chipotle. It was really dry, and heavy/dense. Wondering if I would’ve had better luck using white flour instead?
Did you use the 1/2 can (or 7 oz) of creamed corn. The creamed corn is what makes the cornbread moist, since we use no oil.
I made this cornbread for dinner this evening. I left out the onion and chipotle. It was very good and I plan on making it again. Thank you for your recipes.
Thanks terrific to hear! Thanks so much for the feedback, and I’m so glad you like the recipe.
Hi, not sure if I missed it, but do you preheat the cast iron pan in the oven before adding the batter?
Thanks!
Jan, great question! Yes, I do preheat my cast iron pan before pouring the batter in. It makes for a much crispier finished product.
Hi, Thank you for the recipe. One question would you bake at 350 or 400 degrees? The print version says 400; cut and paste 350.? Also if you use a muffin pan the degreesw are the same. Than k you.
Hi Barbara, I bake at 400 degrees to get nice and crispy on the outside. Hope you enjoy!
Thanks. I ended up using two and it was really good! Very moist recipe.