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
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!
This was delicious! I made four notable changes to the recipe:
(1) I used a mixture of polenta and very fine cornmeal (because that’s all I had)
(2) I left out the agave altogether
(3) I didn’t let the cornbread sit before putting it in the oven (I was in a hurry!)
(4) I used unsweetened soy milk instead of oat milk (because that’s all I had)
It still turned out amazingly! This seriously is a fantastic recipe. It’s very sweet, so I’m glad I left out the agave. This is a major step up from Jiffy mix, but has a similar feel. My family always served sweet cornbread, and this definitely fit the bill. This will be my go-to cornbread recipe from now on. Thanks, Nisha!
Hi Katie, thank you for sharing and we’re thrilled to hear you enjoyed this recipe! 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!
SCRUMPTOUS!!!
I modified a bit: I used 1/2 cup of soaked chia seed in place of all the sugars, added a tablespoon of maple syrup, and browned a cup of sweet corn in butter left in the pan from melting the 4Tbsp. Thanks to the fact that I only had sweetened soy milk, it turned out plenty sweet for me! Note that this batter can be tasted for desired salt & sweetness
It came out AMAZING! Ultra moist from the chia seed without being gooey. Beautiful crust. Delightful sweet pops of corn with the rosemary. I *really* appreciated the advice to let the batter sit & absorb the liquid; excellent pro advice. A new go-to recipe! Thank you for all your work!
Thanks for sharing, Ava. Cheers!
Your instructions and explanation s are wonderful. However, you neglect to report how to NOT EAT THE WHOLE PANFUL after its cooled. OMG this was delicious. And easy. Thank you!
LOL, oops! Glad you enjoyed the cornbread, Holly!
Incredible. One of the best things I’ve ever made, and I cook a lot. I loved the research that went into this recipe, it so clearly blows other vegan cornbread recipes out of the water. I was able to find all of the ingredients at Whole Foods. The cornbread came out crunchy on the outside, soft on the inside, and a bit crumbly, which is how I like my cornbread. Sweet and savory, this was the perfect complement to the chili recipe.
Cora, So glad to hear you loved this recipe!
Truly the best, fluffiest corn bread!
That’s so great to hear, Sam!
Can I use a cast iron dutch oven with this recipe?
Sure, Paul! If the diameter differs from 9-10 inches, you’ll need to adjust the cooking time.
Came out perfect! An amazing recipe
Tamara, So glad to hear you loved this recipe!
Made this cornbread and your chili recipe for a friend tonight and she said it was probably the best she’s ever had. I believe she is sincere in saying that. This cornbread had such a lovely deep golden color on top and was perfectly moist inside. Loved the rosemary touch as well! Thanks, Nisha, for really working out any kinks in your recipes before publishing. Your tips and commentary are SO helpful. I know I can trust anything on your site.
Aw, thank you so much for your kind words Cathy! We’re elated you and your friend are fans of the recipes :)
I bought a smaller cast irons for this recipe but I just realized I got 8 in instead of 9-10 :( what can I do to make sure the recipe still comes out good?
Hi Mariajose, you will need to cook the recipe a bit longer because the cornbread doesn’t have as much surface area in an 8″ skillet, but otherwise I think you will be okay!
Can I substitute Agave nectar ? with more brown sugar or maple syrup ?
Yes Tasnim, that works! We suggest maple syrup as the closest alternative.
I made this cornbread for thanksgiving. Everybody loved it especially my husband. He was asking me to make it again! We all enjoyed it. Thank you for your recipe!
Thanks for the lovely feedback, Kana!
I made this cornbread along with a vegan chipotle chile for my family recently. Followed your directions and it was ‘over the top’. Whole family enjoyed it.
Thanks for sharing the background on how you came up with this recipe. It is well written and gave me the confidence to make it successfully and know it would be a hit with everyone.
Awesome, Chris. Thanks for your comment and for taking the time to review!
I personally did not like the flavor of the rosemary (I love it in other things) definitely need the medium ground cornmeal
Did you add fresh or ground rosemary? Sorry you didn’t love it. Hopefully you can try it again sometime soon without the rosemary!
I made this for a Thanksgiving gathering with my friends. Everyone loved it, even the picky eaters. I added rosemary and a bit of sage to give more of the Thanksgiving vibes. 100% will be making this with the vegan chili as winter approaches. Thanks again Nisha!
Thanks for the lovely feedback, Matthew!
My husband and son LOVED this cornbread, that I made exactly according to the directions. I loved it too, but partook sparingly due to the generous amounts of butter and oil. To my surprise and delight, my cake looked exactly like the photos you posted. Your tips are right on, too. I would not have thought to preheat the skillet. Thanks for all the work you did to perfect this staple recipe.
Joan, So glad to hear you loved this recipe and you are so welcome for all of the recipe tips!
I absolutely LOVE your channel! Every recipe is mouth watering and super easy to follow! You have the best tips, and I watching your family taste your creations is simply the best! Just bought all the ingredients for the cornbread, and can’t wait to try it! I hope you get your own show on Netflix! I would binge watch that:)
Thanks for the lovely feedback, Ahila! We hope you enjoy the cornbread. And a Netflix show would be pretty cool, wouldn’t it?!
This cornbread is PERFECTION. The texture, taste, everything. It is definitely going to be at my Thanksgiving spread for years down the line!
Awesome, Anisha. Thanks for your comment and for taking the time to review!
This cornbread was the star of our Thanksgiving dinner! I’ll definitely be making this again.
Thanks for the lovely feedback, Leigh!
Perfect! We’ve permanently added this to our fall holidays recipes!
Thanks for the lovely feedback, Jeremy. We are honored!
Thanks for this delicious recipe! I’ve made it twice now and the second time I used oat flour instead of regular flour. It tastes great but it’s a bit crumbly, just an fyi for anyone trying to swap out the flour. I also reduced the amount of sugar as the suggested amount turned out too sweet for me.
Of course, Lisa! Reducing the amount of sugar could have also led to a drier cornbread. We are glad you enjoyed the recipe nonetheless!