The first time I nailed this Vegan Cornbread recipe, my jaw was on the floor.
You see, there are a lot of of mediocre cornbreads out there that taste like mild-flavored corn cakes.
I’m proud to report this vegan cornbread is anything but mediocre. It has the coveted crispy crust and edges, a buttery richness, tons of corn flavor, the perfect amount of crumble, and just the right amount of sweetness.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
After doing a serious deep dive on cornbread—including days of research on traditional Southern cornbread, watching endless Youtube videos, and testing this recipe 20 times—here’s what I learned about making an epic vegan cornbread.
Crispy crust and edges
Cornbread is all about the crispy crust, and IMO, it’s non-negotiable. To achieve this, I do three things.
(1) Pour the batter into a sizzling hot skillet to kickstart the crunchy crust;
(2) Add vegan butter to the hot pan + a dusting of cornmeal to enhance the crispy edges (and for that buttery taste);
(3) Bake in a cast iron skillet for deeply golden edges and a caramelized crust.
If you don’t have a cast iron skillet, check out the FAQ section.
Buttery and moist, not dry
To avoid the dry texture common in many vegan cornbreads (the kind that makes it difficult to swallow), this recipe does a few things.
(1) Adds a fair amount of vegan “buttermilk” (full-fat oat milk mixed with apple cider vinegar);
(2) Mixes agave nectar and brown sugar, which have more moisture than white sugar;
(3) Mixes olive oil (adds lots of moisture) and vegan butter (which brings that essential buttery taste).
Cornbread, not corn cake
Many popular cornbread recipes that show up in Google use about a 1:1 cornmeal:flour ratio. But, most traditional Southern cornbread recipes use significantly more cornmeal than flour.
In my tests, I found that the popular recipes which used more flour than cornmeal resulted in cornbread with (1) a diluted corn flavor and (2) a cakey texture (e.g., they felt like corn cake).
So this recipe uses a 2:1 ratio of cornmeal to flour, which (a) helps the corn flavor shine and (b) produces the classic cornbread texture: it crumbles a little but still holds together; it’s moist but has a slightly grain texture from the corn grits.
Ingredient notes
Vegan butter. Traditional cornbread has a rich buttery flavor. Luckily, that can be easily replicated with vegan butter. I like using Earth Balance buttery sticks, but they also make a soy-free version if you need that.
Substitute? The vegan butter takes this cornbread over the top in a way that oil alone cannot, so please don’t just use oil instead!
Olive oil. Oil brings more moisture than butter alone, so I use a mix of olive oil and vegan butter here. The combo makes this cornbread perfectly moist.
Substitute: You can sub olive oil with a neutral-flavored oil if you prefer.
Oat milk. Oat milk does a great job at browning baked goods, and the fat content helps compensate for the generous amount of fat used in classic cornbread. I like using full-fat oat milk (Oatly brand or Califia extra creamy oat milk) for the best texture.
Substitute: Soy milk or cashew milk would probably work too, but I haven’t tested those.
Apple cider vinegar. When mixed into plant milk, it acts as a vegan buttermilk substitute. The acidity helps tenderize the cornmeal.
Brown sugar + Agave. These add subtle sweetness to complement the corn flavor and moisture.
Substitute: You can try coconut sugar or cane sugar for brown sugar, but it may have a tad less moisture.
Flour. You need some flour to bring structure to vegan cornbread, as eggs can’t do the heavy lifting. But not too much.
Substitute: This cornbread works great with gluten-free flour (check out the FAQ section for details).
Stone-ground cornmeal. Stone-ground cornmeal is ground between slowly moving stones, so it retains the corn hull and germ. This makes for cornmeal with excellent texture: tender with pleasant crunchy bits of corn grit throughout.
I do not recommend using standard supermarket boxed cornmeal, which is industrially processed in steel mills. The degermination process makes the kernels lose some of their fat content and moisture, leaving you with cornbread with a uniform texture, muted corn flavor, and a less moist crumb.
Tip: A widely available option is Bob’s Red Mill medium-grind stone-ground cornmeal.
Step-by-step instructions
In a large bowl, whisk together the cornmeal, flour, salt, and baking powder. Make a well in the dry mix.
Add the buttermilk, olive oil, melted vegan butter, brown sugar, and agave nectar.
Gently mix with a whisk, and do not over mix. The batter will have some lumps. Fold in the chopped fresh rosemary. Allow the batter to rest for 10 minutes (or up to an hour).
While the batter rests, heat a 9 or 10-inch cast iron skillet in the oven at 400ºF/204ºC for 10 minutes. Remove the hot pan from the oven and 2 tablespoons of vegan butter.
Once it melts, dust lightly with cornmeal. Slowly pour the batter into the hot pan (avoid pouring it quickly all at once).
Bake for 25-28 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes, then slice and serve warm.
Tips for making the best vegan cornbread
Hydrate the batter.
Allow the cornbread batter to rest for just 10 minutes (while the skillet heats up in the oven), or up to an hour. This hydrates the cornmeal, making the crumb more moist and tender. This is important because cornmeal, especially larger-grained cornmeal made with stone-ground grains, needs more hydration than flour.
Don’t skimp on the fat.
For cornbread that is perfectly moist, slightly dense and incredibly buttery, you need a decent amount of fat (otherwise, you end up with dry cakey cornbread that’s hard to swallow).
Here, I us a combo of vegan butter, olive oil, and oat milk. I can’t vouch for this recipe if you alter those ingredients.
Just a little sweet.
This cornbread is subtly sweet and is meant to be eaten as a side dish, either plain with a pat of vegan butter, or alongside savory foods.
It’s not a cake or dessert. But, if you want additional sweetness, there’s a recipe for a maple butter topping in the recipe card. Or, you could spread some jam on top!
A rustic batter + patience
When mixing the batter, use a whisk and don’t be worried that the batter has lumps. The bread won’t be lumpy.
And try to pour the batter fairly slowly; if you pour the batter quickly, it will cause the hot butter to pool up at the surface.
Rosemary or not.
I add fresh rosemary to the batter, which adds so much interesting flavor. Many of my taste testers particularly loved this addition. If you prefer a classic flavored cornbread, just omit the rosemary.
If you love the corn-rosemary flavor combo as much as I do, be sure to try the Sweet Corn Rosemary Cake in my cookbook, The Vegan Instant Pot Cookbook.
Frequently Asked Questions
Yes! We tested this with King Arthur’s measure-for-measure gluten-free flour (affiliate link) and it worked great. I recommend a brand of GF flour that has xanthan gum, which helps with binding and structure.
Changes to make
(1) Use the same amount of flour in the recipe card.
(2) Since GF flour absorbs more liquid, add an extra 1/4 cup (60 mL) oat milk.
(3) Given the extra moisture, let the cornbread to rest for a bit longer (30 minutes) before slicing.
The GF version is slightly more moist and more crumbly than the original, but still the best vegan and gluten-free cornbread I could imagine.
Short answer: Either, as long as it’s stone-ground cornmeal.
Longer answer: Many Southern cooks insist on using only white cornmeal based on tradition. It has a slightly more subtle corn flavor than yellow cornmeal. But, it’s pretty difficult to find a stone-ground white cornmeal here in California, so I stick with yellow. I did order this white cornmeal online and it worked great in this recipe if you’re a stickler for tradition.
Here are the brands I’ve tried in this recipe with delicious results (affiliate links). Bob’s Red Mill is the most widely available, found at several grocery stores (Whole Foods, Vons/Safeway, Ralph’s, and health grocery stores). I had to order the other cornmeals online.
– Bob’s Red Mill stone-ground yellow cornmeal (medium-grind)
– Marsh Hen Mill stone-ground yellow cornmeal (finer texture than Bob’s Red Mill)
– Marsh Hen Mill stone-ground white cornmeal (previously known as Geechie Boy Mill)
– Anson Mills stone-ground yellow cornmeal (coarse ground)
– Palmetto Farms stone-ground white cornmeal (this same brand’s yellow cornmeal did not work as well; wouldn’t recommend).
Use a 9×9 metal baking pan instead. The crust doesn’t get as crispy or crunchy, but it is still very good.
If using this method, add only 1 tablespoon of butter to the hot cast iron skillet (instead of 2). And it may need an extra 5 minutes bake time to get nicely golden.
Sorry, no. For cornbread that is perfectly moist, slightly dense, and buttery in flavor, you need a decent amount of fat.
This cornbread is only mildly sweet. I did try making vegan cornbread without sugar, but it was not great, so some sugar is needed. You can try scaling it down by 1/4 to 1/3 but we haven’t tried this ourselves.
PS: Here’s a fascinating read on why Southern cornbread doesn’t have sugar.
Cornbread is the best on day 1, but leftovers will stay good up to 3 days (the texture will be a bit softer). Store in an airtight container, not in a reusable bag (it will get soggy), for up to 3 days.
To reheat cornbread, reheat in the oven at 375ºF/190ºC. Reheat for 10-15 minutes, either (1) unwrapped on a baking sheet – this returns some of the crispiness; or (2) wrapped in foil – this makes it softer and moister.
What to serve cornbread with
You can serve cornbread plain or with a pat of softened vegan butter (we eat it for breakfast like this all the time). Or, if you like it sweeter, with some jam or maple butter (maple butter recipe is in the recipe card).
Cornbread is also excellent served with savory dishes. Some favorite ideas:
- Vegan Chili (honestly the best pairing ever)
- Any kind of hearty stew like this White Bean Stew, Lentil Soup, or Gambian Peanut Stew
- Creamy pureed soups like this Butternut Squash Soup
- As part of a BBQ plate, like with this BBQ tempeh
- Creamy or stewed beans, like the Rosemary Garlic White Beans or Frijoles from my cookbook
- With vegan sausage and greens or roasted cabbage
That’s everything you need to know about how to make *incredible* vegan cornbread! I hope you’ll love this recipe as much as we do. If you do, please rate and review the recipe below :)
How to Make INCREDIBLE Cornbread at Home
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Cornbread
Ingredients
- 1 ½ cups (360 mL) full-fat oat milk
- 2 teaspoons apple cider vinegar
- 1 ½ cups (195g) stone-ground yellow or white cornmeal (medium-grind is my preference)**
- 3/4 cup (94g) all-purpose flour***
- 1 tablespoon + 1 teaspoon baking powder
- Heaping 1/2 teaspoon sea salt
- 4 tablespoons (56g) vegan butter, melted + 2 tablespoons for greasing the skillet
- ¼ cup (56g) extra virgin olive oil or neutral-flavored oil of choice
- 1/4 cup (40g) organic brown sugar
- 1/4 cup (84g) agave nectar
- 1 heaping tablespoon of finely chopped rosemary (4g)
For serving (optional)
- Softened vegan butter; OR
- Maple Butter: 2 tablespoons vegan butter + 2 teaspoons maple syrup
Instructions
- Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
- Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, brown sugar, agave, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix – there will be lumps, that’s okay!
- Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like a pancake batter.
- Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 2 tablespoons of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.
- Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
- Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired. Store leftovers in an airtight container for up to 3 days on the counter.
- If making the maple butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.
Notes
Sources referenced in writing this post:
I referenced a number of posts in writing this post. If you’re interested in learning more, please do give them a read:
- Cornmeal is baked into the history of the Americas… Rebecca Powers for the Washington Post.
- The real reason sugar has no place in cornbread. Robert Moss for Serious Eats.
- Mistakes you’re making with your cornbread. Mashable.
- Southern Cornbread recipe from Grand Baby Cakes.
- There’s more than one way to make ‘authentic’ cornbread. Vaughn Stafford Gray for Life Hacker.
- The secret to bona fide southern cornbread is in the cornmeal. Daniel Gritzer for Serious Eats.
Happy baking!
I followed your recipe but used less sugar since it was rock hard, came out great! The cornbread was a huge hit. So good!
Good to hear the cornbread was a hit, Mike! Thanks!
My Southern family approves : ) My grandmother’s cornbread has been a favorite for a long time, but my dad just said tonight, that the cornbread I made (your recipe) is the best he’s had. Trust me, he does not say that unless he means it. Thanks from this Southern vegan gal!
Woohoo, those words are music to our ears! Thank you so much for trying this recipe and sharing it with loved ones :)
This cornbread was delicious! It was a hit! I made it exactly as written, except I used a 9 x 9 nonstick spring foam pan. It took longer to bake (as stated), but closer to almost 1 hour, even though I heated the pan before adding the batter.
The center of the cornbread took forever to bake through. I was so scared it would be dry because of the increased baking time, but it was perfect! The stone-ground cornmeal is key to this recipe’s fabulous texture.
I will absolutely make this recipe again.
Hi Suzi, we’re thrilled to hear you enjoyed the cornbread! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I forgot to add that! I couldn’t figure out how to go back—I just added 5 stars. :)
Thank you! :)
I made the gluten free & followed directions as well as baked longer as it seemed to take longer but it still came out gummy. The flavor is excellent so I’m really disappointed
Hi Lorraine, gummy textures are a common challenge when baking gluten-free, even when following a recipe closely. (1) Not all gluten-free flours are created equal. If your blend is high in starch (tapioca or potato), it can lead to a gummy starch.
Use a high-quality, well-balanced GF flour blend designed for baking, ideally one with xanthum gum or guar gum for structure. We like King Arthur’s measure for measure GF flour the best.
(2) GF flours often absorb moisture differently than wheat flour, which can lead to a gummy texture. In our tests, the GF version needed an extra ¼ cup (60 mL) milk, but again depending on the brand of flour you used, you can experiment by not adding the extra milk.
(3) GF batters sometimes need slightly longer baking times to cook properly. So you can try lowering the oven temperature by 25 degrees (from 400 F to 375 F) and bake for an additional 10-15 minutes. Cover the top loosely with foil if it starts to brown too much (we love some browning).
(4) Allow the batter to sit for 10 to 15 minutes before baking to let the GF flour hydrate fully, which can improve the final texture.
(5) As mentioned in the FAQ about making this GF, be sure to rest the cornbread for 30 minutes before slicing.
Delicious! I made these GF and after reading the comments added both flax eggs (abt 2) and psyllium husk (1 1/2 T) and made them into muffins, baking at 425 for abt 22 min. Sooo good!
Thanks for sharing, Rebecca! We’re so happy the cornbread turned out well for you.
So delicious as always! Made it gluten free and a double batch in a 9×13.
Thanks for the lovely feedback, Breanna!
INCREDIBLE! I used olive oil + salt in place of vegan butter (I know you said not to). The rosemary was perfect for my thanksgiving meal. I can’t wait to make this again. This recipe is a keeper. Thank you for putting in the time to make it perfect. I love your research based approach!
Thank you for the thoughtful review! :)
This was by far the BEST vegan cornbread I have ever made. It had the perfect amount of tenderness and the perfect crumb. The perfect amount of sweetness to saltiness. It was awesome! I followed the recipe exactly except that I omitted the rosemary. Honestly, I don’t know why other people in the comments had trouble with their bread being too crumbly or falling apart. I didn’t experience that at all. This bread was pure goodness. It lasted maybe 15 minutes in my house before it was gone. It is definitely my new go to cornbread recipe. Thank you!
Hi Donna, thanks for the amazing compliment! :) We truly appreciate all of your support!
This is my go-to cornbread recipe! I make it to the t every time (minus the rosemary). My hubby made it with the rosemary once by mistake and neither of us were a fan of it at all – totally threw it out. Every time we have chili I make this – it goes together great. And the crispy part around the edge is the best – hah!
Stephanie, Thank you for your thoughtful review! We’re so happy to hear that this recipe’s a favorite!
I lived across the south for 18 years and been vegan nearly 10, and looking for that replica of amazing southern cornbread I found particularly in traditional cornbread made by true seasoned southern grandmas, sometimes served out their living room in off-the-grid southern food lunch spots in downtown Atlanta in the 1980’s. So far this is the closest to what they made, in so many ways!
I followed your recipe almost to the T with just one swap and one omission; avocado oil in place of olive, and skipped rosemary.
Used Bob’s stone ground cornmeal (perfect tooth!) splurged on Miyoko’s butter (salted) and Oatley barista oat milk. Used my decades-seasoned 9″ cast iron skillet.
Definitely amazing flavor and richness without being over the top in sweetness, saltiness or oil (or bacon fat or lard as the southern cooks might use). Really nice that way. I also appreciated the way there was no baking soda aftertaste which a lot of other recipes seem to have, scratch or boxed.
The way the outer edges crisped up – you got that right in terms of your recipe and the requirement! Pre-heating the skillet definitely was key.
I did experience breaking / crumbling on removing slices from the pan even after well cooling it and being careful; an 1/8 skillet slice came out in 3-4 chunks – though it worked for my use which was on top of my latest batch of chili! Mmm!
Next time I may experiment with adding some Just Egg – what do you think and how much might you suggest if you were to try this? I would not mind having a cornbread that held together more.
So delicious, I’ll be making this my default cornbread recipe, and try tweaking it with jalapeno, melting some Violife cheddar on top (or in the middle! Might help with the crumbling!
Thanks for this!!!
Hi Steve, glad to hear you enjoyed the cornbread and that it reminded you of the cornbread you used to eat in the South! As for Just Egg, interesting idea.
I have not tried this myself, but I think a small amount (3 to 6 tablespoons) might be fine. If the batter seems too liquidy to you, add a bit more flour. Let us know if you try it out!
Alternatively, if you want more structure, you can play with the ratios of flour to cornmeal, using ~1 cup (125g) of flour and 1 1/4 cups (165g) cornmeal, as flour will add more structure to cornbread.
Wonderful! I left out the rosemary, since I’m not a fan. Turned out great! Best cornbread ever! Thank you!
We’re glad you loved it, UkiahLynda :) Thanks for leaving a review!
Nice flavour, especially the crispy parts. Like some other commenters, I found that the non-crispy parts were very crumbly. I also reduced the agave by a 1/4 as I wanted it more savoury, however, the bread was still much more like a sweet muffin/cake. I think pairing this with something savoury, like the recommended chili, would be ideal.
We appreciate your review, Bea! Thanks for taking the time to share your thoughts.
Very tasty, but way too crumbly. Fell apart just trying to get it out of the pan. If a scale is required to prevent this it should be stated on the recipe. But I read from other people they used the scale and had the same problem.
Hi Maria, sorry to hear you found the cornbread too crumbly. We appreciate the feedback and are glad to hear you at least enjoyed the flavor.
I made this into muffins and they were so crumbly that I could barely even pick up a muffin. Won’t make again.
Hi Emily, sorry to hear you didn’t have luck with turning these into muffins. Did you by any chance change the temperature and/or cook time? Both are needed when changing the recipe to muffins. We appreciate the feedback and hope you enjoy other recipes on the blog going forward.
This cornbread is Southerner approved! I’ve been looking for a good vegan cornbread recipe to compliment my favorite meals from home, and this definitely will be my go to recipe. We enjoyed big slices with Appalachian soup beans ladled over them, and plenty of braised collard greens of course! The cornbread soaked up all of the pot liquor like a champ and really make me feel like I was home.
The one adjustment I made for my own taste was to greatly reduce the sugar in it, simply because the region of the South I come from doesn’t really do sweet cornbread. I used just 1/8th cup for brown sugar, and completely omitted the agave syrup, and it didn’t hurt the texture or taste in my opinion. I personally thought it still had a nice hint of sweet, but let the savory corn/buttery flavors shine, just like the cornbread I remember my mom making. I was also so skeptical about the rosemary, but it was a BEAUTIFUL addition! It would be the perfect flavor for cornbread dressing at Thanksgiving!
Thank you for the long review, Mary! It warms our hearts to know you are such a fan of the recipe. Happy fall! :)
Tastes amazing and is incredibly indulgent with the maple butter. However it was too soft and crumbly, more like a cake than a bread. I’m wondering how to firm it up?
Hi Steve, we’re thrilled you love the recipe!
Sorry to hear it was crumbly. We have made this recipe over 40 times so I’m not entirely sure what the culprit was if you measured the ingredients using a scale.
Cornbread should be a little crumbly, not cakey, but it shouldn’t fall apart in your hands.
Have you watched the video for this recipe? Hopefully that can help you compare the consistency of the batter with yours.
If you decide to try this recipe again, you can try to add an extra 2 to 4 tablespoons of all-purpose flour if the batter seems thin, as additional flour provides more structure. Or, you can try replacing the agave nectar with more brown sugar.
Hope that helps a bit!
Hi Kaitlin
I will definitely be making this again, so thank you so much for your reply and information. I have noted it. I will also check out the video when I do. 😁
You’re very welcome! :)
With vegan chili, this corn bread was a hit!! However, as good as it tasted, it was very crumbly. It was difficult to to hold a slice without it breaking apart into lots of crumbs. Any ideas of what I might be doing wrong? My batter did seem quite runny – I am wondering if Agave nectar is the same as agave syrup? Otherwise ,I am not sure….I even measured ingredients using a scale to ensure everything was exact.
Thanks for any feedback.
Hi Karen, sorry to hear it was very crumbly! We have made this recipe over 40 times so I’m not entirely sure what the culprit was if you measured the ingredients using a scale.
Cornbread should be a little crumbly, not cakey, but it shouldn’t fall apart in your hands. Agave syrup is the same as agave nectar, though there can be some differences in consistency across brands.
Have you watched the video for this recipe? Hopefully that can help you compare the consistency of the batter with yours.
If you decide to try this recipe again, you can try to add an extra 2 to 4 tablespoons of all-purpose flour if the batter seems thin, as additional flour provides more structure. Or, you can try replacing the agave nectar with more brown sugar.
Hope that helps a bit!
I loooove love loooove this recipe
Ive made it a few times and just turned them into mini muffins my daughter loves them tooo..
Thank you so much for all the time dedication you put in all of your recipes! Btw cant wait to receive your book!🫶🏾
Mini muffins sound lovely, Natalia! Thanks for the sweet review… we hope you’re absolutely loving Big Vegan Flavor :)
I tried the gluten free version yesterday and it was really really epic! It was great! Thank you
That’s so great to hear, Saghar! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
So delicious! I ran out of brown sugar so I used 1/8 of a cup of cane sugar and used maple syrup in place of agave. Lastly I used whole wheat flour and otherwise kept it the same and it was perfect! Thank you.
Great to hear, Kenna! Thanks for the review!