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!
My favorite cornbread recipe. It’s just sweet enough where it will help cool down your mouth if you’re eating some of Nisha’s bean chili, but not so sweet that you feel like you’re eating cake.
Hi Jesse, my mouth watered reading your comment! What a great description of the cornbread, thanks for leaving a comment.
My husband and I both said it was the best cornbread we’ve ever had. I used almond milk and it was great.
Can I freeze any leftovers?
I’ve tried several vegan cornbread recipes and this one came out best by far. I used a large enameled iron skillet and the crust was perfect at 30 min. The rosemary was brilliant. Got compliments all round when I served it with chili. Thanks Nisha!
Thanks for the lovely feedback, Saramati!
Been wanting to try this recipe for so long. I’ve finally tried it now and damn it’s so good! The rosemary gives it a very nice and interesting flavor.
I’ve used soy milk and a finer ground cornmeal, but it worked out just fine. Mine looks more fluffy than the one in the video, but I like the texture. Also I have no idea how cornbread usually would taste like, because I’m Dutch and have never heard about this sort of cornbread before, let alone tasted one :)
Hi Jella, 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!
What size is your skillet, please? Thank you for your recipes – what an inspiration!
Hi Jacky, you can use either a 9 or 10-inch cast iron skillet for this recipe! And you’re very welcome, we’re thrilled you enjoy them!
My family so much enjoyed this recipe, definitely the best cornbread I have ever made. My grandson bought me a cast iron pan and he was thrilled how good the cornbread is, said he absolutely loved it. Thanks for your great recipes
Thanks for the lovely feedback, Nelly!
By far the best cornbread I’ve had since I went vegan. It’s got the perfect flavor (lots of corn, some sweetness but not too much, and a touch of rosemary). But where it really stands out is the texture.
So many cornbreads recipes I’ve tried are more akin to corn cakes. But this has just the right amount of bite, while still remaining tender and moist. This will be a staple for years to come.
Awesome, Nicholas. Thanks for your comment and for taking the time to review!
Would date syrup work in place of the agave nectar?
Hi Tammie, yes that would work!
The bread came out amazing! I have been in search of a good vegan cornbread recipe and have tried so many with disastrous outcomes. You made my day with this recipe. The pancake batter consistency and letting it sit for 15 mins was a genius idea. The bread was moist with a beautiful crust. I added an Indian touch to it with chopped chilies, a touch of turmeric, cumin and coriander powder and some sweet corn kernels for a little bite. I am having a field day with the outcome 😁 thank you so much!!!
Thanks for sharing, Rama! We are happy you enjoyed it!
My go-to recipe. It does work without cast iron, but it’s better with. I’m going to have to buy a cast iron pan for this!
Yes you will, Amy! We are thrilled you love the cornbread!
I’ve made this a few times now and it’s exactly what I wanted to satisfy a cornbread craving. I brought it to a 4th of July party this weekend and it was a big hit with everyone. I use maple syrup instead of agave, skip the rosemary, and bake it in a 9×9 cake pan. I would like to turn this batter into corn muffins, any suggestions? I would expect the only big difference is I’d reduce the cook time, but I’m not sure by how much.
Great, Teresa! We haven’t done this ourselves but from what we read online, fill the muffin cups about 2/3 full and bake at 400°F for 15-20ish minutes. To check for doneness, check to make sure a toothpick inserted in the center comes out clean and the top is golden brown. Good luck!
Cornbread was nice and moist and not dense! You can’t even tell its vegan!
Thanks for the lovely feedback, Adriana!
Best recipe I’ve found; works every time. I can measure it by eye now.
Awesome, Lisa. Thanks for your comment and for taking the time to review!
Our go-to cornbread recipe! Delicious and easy, even for someone who can’t bake like myself. It has a much better texture and flavor than the standard cornbread recipes, which are more akin to what you’d find in a crummy box mix. Five stars!
Ava, So glad to hear you loved this recipe! :)
Well, I just made the 8 serving size following the instructions to the letter and I have a watery mixture at the end. It calls for one and a half cups oat milk and that appears to be way too much for the one and a half cups cornmeal and the 3/4 of a cup flour. Not sure how I’m going to fix it I guess I’ll add in more drive and hopefully it works. Is the direction incorrect? I tried this because it had so many positive reviews I’m just trying to figure out what went wrong.
Thanks!
Nancy Ü
Incredible! I made this with coconut flour and almond milk as substitutes because I didn’t have gluten-free flour or oat milk on hand. It was delicious!
Thanks for the lovely feedback, Domenica!
“What? Rosemary in cornbread?!” you say. Don’t ask questions, just do it. Yes, this really IS the most awesome cornbread….ever!!! I love it with vegan smokey black-eyed pea stew.
Awesome, Jen. Thanks for your comment and for taking the time to review!
This came out really good. I’m the sort that likes cornbread to be on the sweet side (I know, sacrilegious to our Southern friends), so the amount of sweetener in this seems just right. Although I’ll admit I was a bit skeptical when I tasted the batter before baking – it tasted really sweet then.
I made this to eat with a sort of weird, “de-constructed” black bean enchilada dish. Only alteration I made to this cornbread recipe was to add a half cup of frozen corn kernels since I like having little surprise bites of whole corn in my cornbread.
For those who only have glass baking dishes, I can say this still worked out well – you still get a nice crispy crust around the edges.
I have one question – would it be possible to replace the AP flour with masa – for extra corn flavor? I have a giant bag of masa from a different recipe and am always looking for opportunities to use it up.
I’m confused – both the oil and agave are listed as 1/4c each, but the metric equivalent for oil is 56 mL and for agave it is 84 mL.
Could you please explain?
I subbed maple syrup for agave because that’s what i had on hand and went with 56mL instead of 84mL. Just the right sweetness – very tasty!!
Hi there – i’m still curious about this discrepancy. Would you be able to explain please?
Hi Kadhambari, agave is heavier than oil so when you measure out 1/4 cup in a liquid measuring cup and put it on a digital scale, it weighs 84 mL!
Hi – thanks for responding but that is incorrect. Liters is a volumetric measurement not weight measurement.
84mL of oil is the same as 84 ml of agave. That’s why I suggested putting weight measurements instead because agave will be a different weight than oil by the same mL amount.
With this information could you please tell me what the correct measurement is? Is it still 84mL or different?