Easy Vegan Cornbread in white dish with gold knife

Easy Vegan Cornbread [+VIDEO]

Y’all, I have been trying to make my own version of easy vegan cornbread for over a year. I’m so glad to finally be sharing this Easy Vegan Cornbread recipe with you! This classic southern dish is easy to make, moist, soft and slightly sweet.

Oh, and of course DELICIOUS! You don’t even need an egg substitute for this recipe and it’s perfect for pairing with a nice bowl of hearty vegan chili. Yum.

Ingredients You’ll Need to Make Easy Vegan Cornbread:

  • Unsweetened almond milk – the default plant milk in my house is always unsweetened almond milk, which is why you’ll typically find it in so many of my recipes. However, you can feel free to substitute the almond milk for equal parts of another unsweetened plant milk of your choice like oatmilk or soy.
  • Apple cider vinegar – when combined with the plant milk, the apple cider vinegar in this recipe makes for the perfect buttermilk. You can also substitute with white vinegar or lemon juice if you don’t have apple cider. The acidity helps to create tender vegan cornbread.
  • Organic yellow cornmeal – this is an essential part of any cornbread recipe, that can’t be substituted. I reccomend finding a high-quality, stone ground, organic version for the best texture and flavor. Stone ground variations have not been industrially processed. Industrially processed versions are finely ground which result in a more uniform texture and a less distinctive forn flavor.
  • All purpose white flour – to balance out the cornmeal in this recipe, we’ll use white flour in a 2:1 ratio. For a gluten-free version, you can try substituting with an all-purpose gluten-free flour of your choice.
  • Organic cane sugar – the southern cornbread I grew up on was always slightly sweet. In this recipe, we’ll use organic cane sugar as the sweetener, which will also help the cornbread from having a dry texture.
  • Baking powder – no one wants flat cornbread, so we’ll use baking powder to ensure that the vegan cornbread rises.
  • Vegan butter – every good cornbread recipe has the perfect amount of rich buttery flavor and this vegan cornbread is no exception. We’ll use vegan butter to add moisture and flavor to this classic dish.
Easy Vegan Cornbread in white dish

How to Make This Easy Vegan Cornbread:

Putting this easy vegan cornbread together is super easy! You don’t even need a mixer! It’s simply a matter of combining the ingredients and then baking it for 45 minutes to 1 hour.

You’ll want to start by preheating your oven and gathering all of your ingredients.

There’s nothing worse than starting a recipe only to realize that half way through you don’t have all of the ingredients you need!

Easy Vegan Cornbread in white dish

Once all of your ingredients are gathered, measure out your unsweetened almond milk (or any plant milk for that matter) along with your apple cider vinegar.

Combining these two ingredients together will create a vegan buttermilk. Set this aside so that it has a few moments to set.

While the vegan buttermilk is setting, begin adding all of the dry ingredients to a large mixing bowl– your yellow cornmeal, white flour, cane sugar and baking powder.

Mix these together, then add in your melted vegan butter and vegan buttermilk mixture. Use a whisk to continue mixing all of the ingredients together until they’re well combined.

Easy Vegan Cornbread in white dish

Once this is complete, your mixture is ready! If it’s loose, don’t worry. It’s supposed to be! Grab an 8 x 8 baking dish and spray it with oil to avoid the cornbread sticking to the dish.

Alternatively, you could line the dish with parchment paper.

Pour the mixture into the baking dish and transfer it to the oven and allow it to bake for 45 minutes to 1 hour or until golden brown.

If you don’t have an 8 x 8 baking dish and you decide to go with something larger, it’s important to note that you will need to adjust the baking time by reducing it.

Easy Vegan Cornbread in white dish

If the dish is smaller, you’ll likely need to increase the cooking time, You’ll know it’s done when you insert a toothpick into the center and if it comes out clean, it’s ready!

Common Questions for Making Easy Vegan Cornbread:

  • Can I bake this in something else other than an 8 x 8 baking dish? Absolutely! If you don’t have an 8 x 8 baking dish and you decide to go with something larger, it’s important to note that you will need to adjust the baking time by reducing it. If the dish is smaller, you’ll likely need to increase the cooking time, You’ll know it’s done when you insert a toothpick into the center and if it comes out clean, it’s ready!
  • I don’t have/use almond milk. Can I use an alternative? Yes! Any plant milk should work. If I’m out of almond milk, I’ve also used oatmilk.
  • Can this dish be made in a cast iron pan? Yes, I’ve made this vegan cornbread in a recipe in a round cast iron pan and it turned out great!
  • Can I make cornbread muffins with this recipe? Absolutely! If you’d like to make muffins instead of baking in a dish, simply line a muffin pan with liners or spray with oil and evenly distribute. Transfer to the oven and bake on 350 for 20 – 25 minutes. Enjoy a little spice? Try this jalapeño cornbread muffins recipe!
  • Is this recipe the same as corn cake? No! Because this recipe uses more cornmeal than flour (2:1 ratio), which makes for a more present cornmeal taste and texture. Recipes that use equal ratios of cornmeal to flour typically result in a more cakey texture, which isn’t the result we want. This recipe has the perfect, crumbly, but firm texture that’s slightly sweet and firm.
  • How can I add variety to this dish? I’ve seen people add toppings such as jalapeños, vegan cheddar cheese, or even fresh rosemary to a vegan cornbread dish for a little extra flare. Feel free to jazz it up as much as you’d like!
  • Yellow or white cornmeal? Feel free to use whichever you can find! Where I live in North Carolina, yellow cornmeal seems to be the default, but if you can’t find yellow cornmeal, white will work too.
  • What brand or yellow cornmeal is best? I haven’t personally tried a lot of different cornmeal brands, but my go-to for the past few years has been Bob’s Red Mill. It’s a medium, yellow, stone-ground, organic variation that has always produced quality results for me.
  • Can this recipe be made oil-free? Unfortunately it’s not something I would reccomend. I’d find it very difficult to recreate the buttery flavor and texture without the use of oil.
  • Can this vegan cornbread dish be made gluten-free? You should be able to make this recipe gluten-free by substituting the all-purpose flour with an all-purpose gluten-free flour of your choice. Readers have also reported having success using a brown rice and tapioca flour mix (check the comments for deets!)
  • How should I store this recipe? You can store this vegan cornbread dish by placing it in an air tight container and storing it in the refrigerator for 3-5 days. It can be reheated in the microwave for ~10 seconds when you’re ready to enjoy the leftovers.
  • Can this dish be frozen? Yes! Place this dish in an airtight container and store it in the freezer for up to three months.
Easy Vegan Cornbread in white dish

I know you’ll love this Easy Vegan Cornbread recipe! It’s southern staple that’s easy to make and the perfect addition to any spread you’ll make for Sunday Dinner or holidays. You can also try my Vegan Jalapeño Cornbread Muffins!

Give this recipe a try and let me know how it goes in the comments below!

What to Pair with this Vegan Cornbread:

Make it a meal by pairing this recipe with a few of the items below!

Tools You Might Need:

Hungry for more? Follow me on YoutubePinterestInstagramTwitter, and Facebook!

This post contains affiliate links.

Easy Vegan Cornbread Pinterest
Easy Vegan Cornbread in white dish with gold knife
Print Pin
5 from 28 votes

Easy Vegan Cornbread [+VIDEO]

Moist, tender, slightly sweet cornbread made with just 7 simple ingredients! The perfect side dish for holiday dinners or Sunday dinners.
Course Side Dish
Cuisine American
Keyword Cornbread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 pieces
Calories 221kcal



  • Preheat oven to 350°
  • In a measuring cup, combine the apple cider vinegar and almond milk. Set aside.
    2 cups unsweetened almond milk, 2 tsp apple cider vinegar
  • In a large bowl, add in the dry ingredients and whisk together.
    2 cups organic yellow cornmeal, 1 cup all purpose white flour, ½ cup organic cane sugar, ½ tbsp baking powder, 1 tsp salt
  • Next add the melted vegan butter along with the apple cider vinegar and almond milk mixture. Whisk together to combine.
    2 cups unsweetened almond milk, ⅓ cup vegan butter, 2 tsp apple cider vinegar
  • Grease an 8 x 8 baking dish with a neutral oil or line the baking dish with parchment paper for easy removal. Transfer mixture to baking dish and bake for 45-60 minutes or until golden brown. Insert a toothpick to ensure it's done (if it comes out dry it's done, if not bake for a few minutes more).
  • Let cool for a few minutes and top with additional vegan butter. Enjoy!



Please note I used an 8 x 8 baking dish for this recipe. If using a larger dish, you will likely need to reduce the cooking time in order for the cornbread to taste as intended. If using a smaller dish, you will need to add more time.


Calories: 221kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8.6g | Saturated Fat: 4.5g | Cholesterol: 18mg | Sodium: 359mg | Potassium: 207mg | Fiber: 2.3g | Sugar: 10.9g | Calcium: 107mg | Iron: 1mg

Previous photo:

Easy Vegan Cornbread


  1. Question: Can you substitute the all purpose white flower with spelt or some other flour? Thank you.

    • Hi Stacy, great question! I haven’t tried this recipe with any other flours, but I’d say it’s definitely worth a try. If you do, please let me know how it goes! I’d love to know.

  2. 5 stars
    Made this tonight, and used 3/4 c of Brown Rice flour along with 1/4 cup of tapioca flour to make a gluten-free cornbread. Turned out delicious.

  3. 5 stars
    I first saw this posted over the summer and have been anxiously awaiting Thanksgiving so I could make it (I bake like 2 days a year). It did not disappoint! As the title states, it’s super easy to make. The final product is delicious and filling, and great with some vegan butter on top.

  4. Katrina Fowlkes

    I really like this cornbread recipe. It is simple and tasty! I held back a little on the sugar because I was afraid it would be too sweet. It was not and I don’t think it would have been if I used all of it. I plan to use this recipe as a base and add rosemary or corn and jalapeños perhaps in the future. I have tried a few vegan cornbread recipes at this point and I have not wanted to make them again. This one is a keeper.

    • Hey Katrina, thanks so much for checking out my recipe! I’m also planning to use this as a base for a savory version! So glad you enjoyed it! 🙂

  5. Pingback: Slow Cooker 3 Bean Chili | I Can You Can Vegan 3 Bean Chili

  6. Pingback: Easy Vegan Collard Greens | ICanYouCanVegan Vegan Collard Greens

  7. Christy Ghaffari

    How would you store leftovers? I made it tonight and we all loved it!

    • Hey Christy, I usually store leftovers in the fridge then pop them in the microwave for 10-15 seconds or so to reheat. So glad you and the fam enjoyed it!

  8. Pingback: Beefy Vegan Chili | ICanYouCanVegan Beefy Vegan Chili

  9. Pingback: 3 Tips on Surviving the Holidays as a Vegan | ICanYouCanVegan

  10. Pingback: Instant Pot Mashed Potatoes | Vegan Mashed Potatoes

  11. 5 stars
    This is the BEST vegan cornbread- My family loves it and I’ve made it at least 3-4 times now. It doesn’t contain a crazy amount of oil/butter as is,but for those looking to cut back- you can sub all or part of it for aquafaba (the liquid from a can of)- this keeps it nice and moist. A+

  12. 5 stars
    I’m not a vegan I jst like to try vegan recipes sometimes and oh my goodness this corn bread is fantastic. I drizzle some maple syrup on it before I put it in the over and I love it!

  13. 5 stars
    This recipe was really good. It went perfectly with the Sunday dinner spread (all vegan).

  14. Morgan Farani

    5 stars
    Y’all make this! I have no adjustments or anything. What a beautiful recipe. I always check reviews on the blog or Pinterest for extra tips but this recipe nailed it!

  15. Hi! Great recipe! I was wondering if you knew cooking time to do this as muffins??

    • Hey Meg, 20-25 min should do it! Once they’re done, the muffins should promptly bounce back up after being gently pressed down.

  16. What is the weight of the amount of flour you use? Or alternately do you scoop your flour or spoon it in the measuring cup?

  17. 5 stars
    Yum! I used oatmilk instead of the almond milk and turned out good. Will make this again.

  18. 5 stars
    So delicious!!! Won’t last long in our home ☺️

  19. 5 stars
    So easy and so delicious! Another great recipe from this site 👏

  20. 5 stars
    This is my go-to cornbread recipe! It comes out great every time I make it, and I really appreciate how few steps and ingredients there are. Plus it’s absolutely delicious!

  21. Keandra Ewing

    5 stars
    This was my first time making cornbread from scratch but it won’t be my last. It’s delicious and easy to make. I subbed white flour for King Arthur gluten free flour. I had the cornbread along with the vegan beefy chili. Perfect meal for a snow day!!

  22. 5 stars
    Made this to go along with a vegetarian chili recipe and it was the perfect compliment! It was very filling which surprised me! I was not sure what to expect without using milk and eggs. It was also incredibly easy to make. Will definitely be making again!

  23. 5 stars
    I made it! Needed vegan for a friend…looks wonderful. I added a little extra baking powder as the recipe seemed skimpy. I also used a 7×11 dish. Otherwise I followed the recipe!

  24. 5 stars
    Loveddds this recipe sooo much!! Taste better than regular corn bread! I substituted with oat milk, but plan to use almond/coconut milk the next time

  25. 5 stars
    Made this last night and it was really good. Don’t have a pic but it looks like the one featured. The only thing I did differently was use only 1 cup of almond milk rather that 2 cups as listed. I thought the batter would have been way too thinned out. Turned out great tho. I will make this again.

  26. 5 stars
    This is so good! I even ate it for dessert with a little agave drizzle 😍😍😍 literally the EASIEST cornbread recipe ever!

  27. 5 stars
    I made this recipe using gluten free flour the white gold brand and unsweetened almond MALK, and Quaker corn meal. I can’t stress enough how in love I am with this recipe. It’s so delicious and just pure happiness in my mouth. I tried it with other corn meal brands and they were horrible so it truly makes a difference. I added jalapeño and violife cheddar cheese to mine and it’s the perfect touch! Thank you for your recipe!!!

    • I made it but haven’t eaten it yet, it’s in the oven. What I loved about the recipe is you listed the ingredients with each step along with the instructions. Thank you!! So much easier than going back and forth from instructions to ingredients.

  28. 5 stars
    So great! I’m not vegan but I can’t have eggs, dairy or gluten so I subbed ap flour with millet flour and used 1/2 cup honey instead of sugar

  29. 5 stars
    made this for my friendsgiving and everyone loved it!!! it was a hit 😌

  30. 5 stars
    I made this cornbread this past weekend and it was fabulous! I cut the recipe in half since I wanted to make a small quantity first and it was moist, flavorful, and just all-around wonderful. It’s a keeper! Thank you for sharing this

  31. Antwanita Brooks

    5 stars
    The cornbread turned out great and the recipe was easy to follow!

  32. 5 stars
    It was really good. I will make it again Then I will remember to take a photo 😁

  33. 5 stars
    Perfect! I’ve made this so many times I can’t even count.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating