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    Home » Sides

    The Best Vegan Cornbread

    Published: Mar 3, 2020 Updated: Aug 27, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cornbread

    This vegan cornbread is seriously the BEST. It’s perfectly sweet, moist and tender and makes a perfect side. Ideal comfort food!

    Vegan cornbread squares stacked up.

    This vegan cornbread fits perfectly into the category of vegan comfort food! 

    If you wanted to make it at the same time as other vegan comfort foods like a nice big bowl of vegan chili well that would be just fine!

    I wanted it to be a little bit sweet so there is some brown sugar added which adds just the right amount of sweetness. It’s perfectly sweet but not overly sweet. 

    I mean it is cornbread after all. And cornbread isn’t a totally savory thing, it is meant to be slightly sweet. 

    Stacks of vegan cornbread.

    How To Make Homemade Vegan Cornbread

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add some yellow cornmeal (also called Polenta in some parts of the world like Australia and South Africa) to a mixing bowl along with some all purpose flour, baking powder, baking soda and salt. 
    • Add apple cider vinegar and soy milk to a measuring jug and let them curdle together. Then prepare a flax egg (a simple mix of ground flaxseed meal and water) and let it sit for a minute. 
    • Add some vegan butter to a pot on the stove and let it melt and then add in some brown sugar and whisk it up with the melted vegan butter until the brown sugar has dissolved. 
    • Remove the pot from the heat and add some maple syrup along with the soy milk and apple cider vinegar mix and whisk it up together.
    • Now add your wet ingredients in with your dry and mix them together. Add the flax egg. 
    • Lastly add in your whole corn pieces and stir in. 
    Step by step process photo collage of making vegan cornbread.

    Square Dish Or Loaf Pan

    There are two ways to make this cornbread and the recipe is the same either way, the only thing that changes is the baking time. You can either make it in a 9×9 square dish, or you can make it in a loaf pan. 

    The more usual way to make cornbread is to make it in a square dish and then cut it into squares. But I also like it as a loaf, so you can do whatever you prefer. 

    If you bake it in a square dish the baking time is a bit shorter, so if you’re wanting to make it as quick as possible, then a square dish is going to be the best bet. Instructions for both methods can be found in the recipe card below.

    A loaf of vegan cornbread on a wooden board.

    Spread with vegan butter and drizzled with maple syrup or vegan honey, or just eaten as is (as Jaye preferred it), this cornbread is fabulous all ways.

    Vegan cornbread squares on a wooden board.

    Vegan Cornbread Q&A

    Can I make this into muffins?

    Yes! This recipe adapts wonderfully to 12 delicious cornbread muffins. Or check out our vegan cornbread muffins recipe. 

    Can I make this recipe gluten-free?

    I’m not entirely sure since I haven’t tried it yet. Your best bet would be to use a gluten-free all purpose flour blend that can be used as a direct replacement for wheat flour in baking. If you do that, it will likely work out fine. 

    Where can I get vegan butter?

    Vegan butter is just a way of referring to a vegan ‘buttery’ product. This could be a brand like Earth Balance in the USA or Nuttelex in Australia or Vitalite in the UK. You might not have a product like this available but might still have a brand of margarine that isn’t labeled vegan but is vegan by ingredient. Alternatively you can make your own homemade vegan butter using our recipe, it works great in baking.  

    A square of vegan cornbread.

    Storing and Freezing

    Keep leftover cornbread stored in an airtight container where it will stay fresh for 2-3 days. It is at its absolute best though when fresh from the oven. 

    It is also freezer friendly if you’d like to freeze it. Let it cool completely before freezing and then freeze for up to 3 months. Let it thaw overnight in the fridge and then heat up in the microwave or in the oven at 300°F for 10 minutes. 

    A square of vegan cornbread broken in half.

    More Delicious Vegan Breads

    1. Our vegan zucchini bread is so fluffy and moist you’ll never suspect it’s hiding some green vegetables in there!
    2. Our vegan chocolate chip banana bread is so decadent you’ll hardly believe it and our vegan chocolate banana bread is for chocolate lovers everywhere.
    3. Our vegan pumpkin bread is deliciously spiced, packed with pumpkin flavor and topped with pumpkin seeds. A must try. 
    4. Also check out our whole wheat bread, the easiest white bread and our vegan soda bread.
    Stack of vegan cornbread drizzled with syrup.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cornbread stacked up on a wooden board.

    Vegan Cornbread

    This vegan cornbread is seriously the BEST. It’s perfectly sweet, moist and tender and makes a perfect side. Ideal comfort food!
    4.95 from 38 votes
    Print Pin Rate
    Course: Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 175kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup + 2 Tbsp Yellow Cornmeal (176g)
    • 1 cup + 3 Tbsp All Purpose Flour (150g)
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 cup Soy Milk (240ml) or Almond Milk
    • 1 Tbsp Apple Cider Vinegar
    • 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
    • ½ cup Vegan Butter (112g)
    • ½ cup Light Brown Sugar (100g)
    • 2 Tbsp Maple Syrup
    • 1 ½ cups Whole Sweet Corn Kernels Canned, Drained
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400°F (200°C) and spray a 9×9 inch square dish with non-stick spray and line the bottom with parchment paper.*
    • Add the yellow cornmeal to a mixing bowl and sift in the all purpose flour. Add the baking powder, baking soda and salt.
    • Add the apple cider vinegar to the soy milk and set aside.
    • Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
    • Melt the vegan butter in a pot on the stove and then add the brown sugar and whisk until the sugar has dissolved.
    • When the sugar is dissolved into the butter, remove from the heat and whisk in the maple syrup, and then add in the soy milk and apple cider vinegar mix. Add the wet ingredients in with the dry ingredients. Then add in the flax egg. Use a hand whisk briefly to remove any lumps.
    • Lastly add the whole sweet corn pieces and mix in.
    • Pour the batter into your prepared baking dish.
    • Cook for 25 minutes or until a toothpick inserted into the center comes out clean.

    Video

    Notes

    1. Yellow cornmeal is also called Polenta in Australia and South Africa.
    2. For the best accuracy in this recipe – weigh your flour and yellow cornmeal using a food scale.
    3. Canned corn – 1 and ½ cups is the amount you’d get from one 15-ounce (425g) can of drained corn. 
    4. You can make this in a 9×5 loaf pan for a loaf of cornbread that you can cut into slices. All the directions stay exactly the same, just spray your loaf pan with non-stick spray and line the bottom with parchment paper. Bake for around 35-40 minutes or until a toothpick inserted into the center comes out clean.
    5. This recipe was first published in February 2016 but has been updated with new photos and text.

    Nutrition

    Serving: 1Slice | Calories: 175kcal | Carbohydrates: 26.8g | Protein: 3.2g | Fat: 5.8g | Saturated Fat: 1g | Sodium: 372mg | Fiber: 1.8g | Sugar: 9.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      November 24, 2022 at 11:33 am

      Just the recipe I was looking for! Loved it, thank you!5 stars

      Reply
    2. Patsy says

      October 09, 2022 at 4:41 pm

      Can I reduce the sugar by half? Have you made it without sugar? Looks like a great recipe, but I can not eat sugar.

      Reply
      • Alison Andrews says

        October 10, 2022 at 8:52 am

        Hi Patsy, reducing the sugar should work just fine.

        Reply
    3. Lily says

      December 16, 2021 at 8:03 am

      Could I use sunflower oil instead of butter and 1/4 cup of maple syrup to replace the sugar

      Reply
      • Alison Andrews says

        December 16, 2021 at 12:37 pm

        Hi Lily, I have not tested this with oil instead of vegan butter so I’m not sure. Same thing with the maple syrup. It’s often the best idea to make the recipe as written the first time and then play around with it after that. All the best!

        Reply
    4. merritt tutthill says

      November 23, 2021 at 7:19 pm

      can this recipe be doubled or do I need to make two batches?

      Thank you
      and P.S. this is the greatest cornbread I’ve ever tasted!5 stars

      Reply
      • Alison Andrews says

        November 24, 2021 at 11:01 am

        Hi Merritt, so happy you love the cornbread! You could probably double it and bake it in a 9×13 dish, but I haven’t tested this, so it may be safer to do two batches unless you have a chance to test it.

        Reply
    5. Blue says

      August 11, 2021 at 4:11 pm

      Can this be made GF?

      Reply
      • Alison Andrews says

        August 13, 2021 at 11:02 am

        You can try it with a gluten-free all purpose blend.

        Reply
      • Lisa says

        September 04, 2021 at 4:29 pm

        I always use Bob’s Red Mill GF all purpose flour and it turns out great every time.

        Reply
    6. Melanie says

      June 28, 2021 at 11:43 am

      Perfect! Rich and sweet like the southern-style cornbread I grew up on, actually better!! Thanks for another exceptional recipe 😊

      Reply
      • Alison Andrews says

        June 28, 2021 at 12:04 pm

        So happy to hear that Melanie! Thanks for posting!

        Reply
    7. Krista says

      June 02, 2021 at 5:31 am

      I made these as cornbread muffins and WOW. I am crying over these, so delicious!!!5 stars

      Reply
      • Alison Andrews says

        June 02, 2021 at 7:16 am

        Wonderful! Thanks so much Krista!

        Reply
    8. Valerie says

      May 23, 2021 at 10:02 pm

      This is my third time making the recipe and everyone loves it. I use oatmilk because that is my go to vegan “milk”. This tastes as good and maybe better than non-vegan cornbread. I did not use corn…. one day I may try it… Is frozen corn an ok substitute for the the canned corn, and would it be the same measurements? I will say that mine turned out not so much yellow golden as brownish golden yellow. Not sure why… Thanks!5 stars

      Reply
      • Alison Andrews says

        May 24, 2021 at 9:55 am

        Hi Valerie, so glad the recipe is a hit! You can use frozen corn, it would be the same quantity as the canned corn. 🙂

        Reply
    9. BIg Jim Slade says

      February 09, 2021 at 5:49 am

      Advice for making these into muffins? Thanks!5 stars

      Reply
      • Alison Andrews says

        February 09, 2021 at 9:54 am

        Yes, we have made this into muffins, check out our cornbread muffins recipe. 🙂

        Reply
    10. Jeanette says

      February 01, 2021 at 12:34 am

      This is YUMMY!! Thnak you for a great recipe!5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:26 am

        You’re welcome Jeanette!

        Reply
    11. Wade says

      December 10, 2020 at 7:13 pm

      This recipe was excellent. I did use Almond Milk, and coconut brown sugar.5 stars

      Reply
      • Alison Andrews says

        December 11, 2020 at 11:54 am

        Awesome! Thanks for sharing!

        Reply
    12. Gloria says

      November 24, 2020 at 3:18 pm

      Hello!
      Can I use almond flour instead?

      Reply
      • Alison Andrews says

        November 25, 2020 at 11:39 am

        No, I don’t think that would work.

        Reply
    13. Joanne Jackson says

      November 23, 2020 at 12:40 am

      This came out AHmazing!! I tried another recipe a few days ago and it was dry and did not brown. This not only browned but was so moist. The only thing I deviated on was I substituted a different syrup, and didn’t use parchment paper. It didn’t stick. I’m definitely making this again. Btw, it was great with my homemade vegan chili topped with cheese shreds. Good job!5 stars

      Reply
      • Alison Andrews says

        November 23, 2020 at 11:11 am

        Wonderful! So glad you enjoyed it. Thanks for the wonderful review!

        Reply
        • Antoaneta Parsons says

          February 01, 2021 at 11:31 am

          Hello, i dont have flaxseeds, can i use something else?!
          Thank you

          Reply
          • Alison Andrews says

            February 01, 2021 at 1:38 pm

            If you have chia seeds, you can make a chia egg the same way you make a flax egg and it should work fine here as well.

    14. Denise says

      November 14, 2020 at 3:03 pm

      Made this exactly as written and it was INCREDIBLE. I have literally tried at least four other vegan cornbread recipes and they have disappointed as being too sweet or too crumbly and dry. This was perfect and so nice for the chili we served it with. They were so tender. They are pretty sweet, but with the spice of the chili it was nice. I may try to cut back just a little on the sugar or replace with some coconut sugar next time, but honestly, the texture was so perfect I’m glad to have the original recipe as a standard!5 stars

      Reply
      • Alison Andrews says

        November 16, 2020 at 12:28 pm

        Yay! I’m so happy to hear that Denise! Thanks a million for the wonderful review.

        Reply
    15. Jill says

      November 10, 2020 at 8:47 pm

      I wonder if one can substitute or omit the brown sugar…?

      Reply
      • Alison Andrews says

        November 11, 2020 at 10:14 am

        Hi Jill, I think you could reduce it but I don’t think it would work well to omit it entirely. I’m not sure what substitute you have in mind, another sugar like white sugar or coconut sugar should work okay as a sub but the best results will be with the recipe as is.

        Reply
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