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! It’s easy to make, moist, soft and slightly sweet. Oh, and of course DELICIOUS! You don’t even need an egg substitute for this recipe!
Ingredients You’ll Need to Make Easy Vegan Cornbread:
- Unsweetened almond milk
- Apple cider vinegar
- Organic yellow cornmeal
- All purpose white flour
- Organic cane sugar
- Baking powder
- Vegan butter
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!
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.
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.
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 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!
I know you’ll love this Easy Vegan Cornbread recipe! It’s easy to make and the perfect addition to any spread you’ll make for Sunday Dinner or holidays. 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!
- Crispy Baked Breaded Tofu
- Black-Eyed Pea Fritters
- Instant Pot Mashed Potatoes
- Easy Vegan Collard Greens
- Easy Baked Vegan Mac and Cheese
- Spicy Chicken Fried Tofu
- Easy Whipped Sweet Potatoes
- Crispy Smashed Potatoes
Tools You Might Need:
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Easy Vegan Cornbread [+VIDEO]
- 2 cups unsweetened almond milk (or sub different plant milk)
- 2 tsp apple cider vinegar
- 2 cups organic yellow cornmeal
- 1 cup all purpose white flour
- ½ cup organic cane sugar
- ½ tbsp baking powder
- 1 tsp salt
- ⅓ cup vegan butter melted
- 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!
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.
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.
Hey Lila, I’m so glad you enjoyed this recipe! So good to know that alternative flours can be adapted!
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.
Alyssa, thanks so much for giving this recipe a try! I love a little (extra) vegan butter to top mine with too!
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! 🙂
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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!
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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+
Thanks Asha! So glad you and the fam enjoy this recipe and thanks for sharing the tip!
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!
This recipe was really good. It went perfectly with the Sunday dinner spread (all vegan).
Thanks De! So glad you enjoyed this recipe!
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!
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.
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?
Hi Lis, for all of my recipes I use a spoon to spoon the flour into the measuring cup then level it off.
Yum! I used oatmilk instead of the almond milk and turned out good. Will make this again.
So delicious!!! Won’t last long in our home ☺️
So easy and so delicious! Another great recipe from this site 👏
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!
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!!
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!
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!