The Best Vegan Cornbread

This vegan cornbread is the perfect companion to a warm bowl of chili. It’s wonderfully moist, perfectly sweet, and comes together in just one bowl for easy cleanup. Whether you’re serving it with a hearty stew or enjoying it on its own, this cornbread is sure to be a hit!

Every time we make chili, cornbread is a must-have side dish. It stretches the meal further and adds a delicious, slightly sweet contrast to the savory flavors of the chili. My kids have recently become big chili fans, which means I’ve been making this cornbread more often, and it never lasts long!

After testing several vegan cornbread recipes, this one stands out as the best. It has the perfect balance of moisture and fluffiness, with just the right amount of sweetness. Whether you’re vegan or not, this cornbread is a crowd-pleaser that will have everyone coming back for more!

The Best Vegan Cornbread

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This vegan cornbread is the perfect companion to a warm bowl of chili. It’s wonderfully moist, perfectly sweet, and comes together in just one bowl for easy cleanup. Whether you’re serving it with a hearty stew or enjoying it on its own, this cornbread is sure to be a hit!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

Instructions

1. Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
2. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
3. Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
4. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Notes

• Whole grain or gluten free - You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. A quality gluten free flour mix works as well.
• For oil-free - replace the canola oil with applesauce.
• Make cornbread muffins - Preheat the oven to 350 degrees F. Spray a muffin pan with oil (or use liners) and fill 3/4 of the way full. Bake for 18-20 minutes.
• Less sweet - This a sweet cornbread, but feel free to make it less sweet if you want. You can cut the sugar in half, or even use just a few tablespoons of sugar for a barely sweet cornbread.
• Adapted from allrecipes.

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