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!
I just made a batch of this cornbread tonight with vegetarian chili! It is THE BEST cornbread, vegan or non-vegan. It has the perfect balance of flavors and textures. I had never included it as a side for Thanksgiving until last year, but I needed another reason to make it. Everyone can focus on the turkey- just pass me the skillet of cornbread and I’ll be happy.
Thank you for your lovely comment, Lisa! It makes us happy to know that you love the cornbread.
Absolutely delicious. It didn’t last long enough for us to let it cool.
We’re over the moon to hear you enjoyed the recipe, Mary. Thanks for your kind words!
I’ve never made (or eaten) cornbread before this but your instructions and metric measurements made it easy and it came out perfectly. The crispy crust is my favourite bit!
Woohoo, we’re thrilled the process went well for you and you found the resulting cornbread tasty, Yvette :)
Hi,
I am trying this recipe tonight turns out my cast iron skilled is way to big.
Please clarify this statement? I think it should be 1 tbsp of butter to hot 9×9 metal baking pan…
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.
OM Goodness best cornbread ever… paired with delicious soup last night… coffee this morning and making it again this evening with the leftover soup!
So good!
Awesome, Valerie. Thanks for your comment and for taking the time to review!
Hi Valerie, sorry for the confusion! This is a typo in the FAQ. It should say add 1 tbsp butter to the 9×9 metal baking pan.
anyone tried it with soymilk?
Yes! I just did yesterday and it was perfect. (I buy the Trader Joe’s Soy Beverage. It’s just organic soybean and water. Very rich and creamy!) :)
I hate reviews that say “Wow, great!” and yet they haven’t made the recipe. But here I go–because I am soooo excited to make this. Yesterday I volunteered to make a vegan cornbread dressing for school Thanksgiving, with pecans and mushrooms. I was just going to veganize my regular cornbread with chia eggs and nondairy milk, but this sounds so much better. The explanation is very convincing. I was also hoping I might make it gluten-free, which I have less experience doing, and I appreciate the tips for that. Thank you!
We are so excited for you to try the cornbread, Wynne!
This was fun to make! The rosemary hides the substitute flavors from the vegan butter and oat milk (though 1 tsp rather than 1 T might do it–it was strong at 2 tsp). My favorite recipe has more flour, which gives the bread structure and balances the richness from all the fat and sugar. I could see this cornbread as an amazing layer cake with a cranberry filling and a little vegan buttercream.
Thanks for the feedback, Wynne. We’re glad you enjoyed it!
I’ll be trying this recipe today, but will substitute the 1/4 cup of olive oil with 1/4 cup of applesauce. If this sounds like a disaster waiting to happen, please let me know.
Hi Sally, sorry we are replying too late, but this is definitely not a swap we recommend… but we do hope it came out okay enough for you to eat!
I’m planning on making this cornbread and then using it for stuffing. Do you know how many cups of cubed cornbread this recipe makes? Thanks so much!!
That sounds SO delicious! We haven’t measured the cups, but based on my research looking at cornbread stuffing recipes, the below recipes use a roughly equal amount of cornbread as our recipe makes (in case that’s helpful for determining the quantity of other ingredients): cornbread stuffing from well plated, damn delicious, and tastes better from scratch.
Wow thank you so much, this is great! 😁
You’re welcome, Rachel!
This is the best vegan cornbread that I have ever made. I had to use soy milk (because that was what I had) and stone ground blue cornmeal from a local mill (also what I had). The crust and edges are crunchy. The cornbread rose beautifully. The crumb was moist, but not gummy like other cornbreads. It’s also browned better than any other recipes that I have tried. I will be making it again.
Hi Kat, Thank you so much for such a fantastic review! Appreciate you taking the time!
This cornbread is so delicious! Perfectly sweet and moist. Good enough to be eaten on its own as a snack but also good as a side. Most recently I wanted to make a double batch for a picnic and make them in muffin tins. I followed the batter instructions as listed and let it rest. I then preheated the muffin tins in the oven at 350 (per other cornbread muffin recipes), sprayed them with avocado oil, and filled them a bit over 3/4 of the way. (One batch makes 12 muffins). I then cooked them for 17-19 minutes (one pan took longer), flipping the pans halfway. I cooked until a toothpick came out clean with a few moist crumbs. They aren’t as crispy on the edges as a cast iron pan with butter, but still deliciously moist and delectable!
Thanks for sharing your experience, Callie! Happy to hear you’re a huge fan of the cornbread.
I made this tonight for the first time and it was delicious :) I followed the recipe exactly except I omitted the rosemary & sprinkled frozen corn on top. mine took about 10 minutes longer to cook and was fluffier than the one pictured. I think I didn’t let the pan heat up enough. will be making again! I am wondering if anyone has made it with add less oil & butter…
Hi Frizzle, lovely to hear you enjoyed the cornbread! Thanks for the review.
I enjoyed the knowledge-full post, with the detailed and thorough explanations, both for the ingredients and the prep. The bread was very moist and delicious…
The flavor of this dish is amazing but because the instructions said to let it cool on a wire rack, I assumed the cast iron skillet would be waayyyyy too hot to put on a wire rack and that you’d need to transfer it. Needless to say that ended with cornbread everywhere because it wasn’t set. May be worth adding some verbiage like “allow to cool in the pan” or something? That said the flavor profile is amazing and I can’t wait to make it again in actual bread form and not cornbread breadcrumb stuffing style lol.
Hi Anna, we’re sorry to hear the cornbread fell apart, and we hope next time it goes perfectly for you!
I have made this recipe several times, mostly for bookclub and combine with vegan kale soup… everyone raves!!
I put a bit of canned corn in batter but wanted to ask if you can recommend how much is ok or if I should reduce liquid so not mushy?
Thanks so much. This recipe has become my signature dish!!!
Blue skies… Kathy j
Hi Kathy, so great to hear you’re such a fan of the cornbread! This recipe is a staple at our house whenever we have visitors!
We haven’t tried adding canned corn in the RPL kitchen so we can’t recommend exact ratios or guarantee that it would work. I’d use no more than 1 cup of corn and I’d be sure to make sure it’s very dry before adding to the batter, as excess moisture will change the texture.
Let me start by saying I am not vegan, nor have I ever baked vegan. I am southern though. I made this for my vegan niece and it was so delicious! I was worried about the brown sugar AND agave making it too sweet, but it was perfect. I did omit the Rosemary though since that flavor did not go with my three sisters stew. The stew was a little spicy and the cornbread was an amazing compliment. I will definitely make this again.
Thanks for the awesome review, Sarah! So cool to hear you two enjoyed the cornbread, thank you so much for giving it a shot!
Super tasty! Made it with soy milk instead of oat because that’s what I have on hand and paired it with a delicious vegan chili! I’m still getting used to the idea of cornbread not being super sweet, and this was a great recipe to try out. 100% would make this again.
We appreciate your feedback and support, Madison. Thank you for leaving a review!
yummy recipe. i think i’ve only eaten cornbread once and it wasn’t sweet. i was worried about the sweetness but it turned out delicious and very soft (i used nuttelex (from Australia) instead of butter and it did break apart even after waiting 30 mins for it to cool down. Thinking i might try half coconut oil instead next time. but the family enjoyed it, thank you
Hi Kim, we’re delighted you and the family enjoyed the cornbread! Cornbread is naturally a bit crumbly, so it’s completely normal if yours was. That being said, we don’t recommend substituting butter for oil as butter is what gives the cornbread much of it’s delicious taste.
Best cornbread I have ever had!
I used coconut oil for the butter and coconut oil for the oil. Ialso used maple syrup in place of the agave syrup. Lastly, i put a whole can of organic corn into the batter. DIVINE! Food of the Gods!
Oh, and I also skipped the rosemary too.
I also forgot to mention that I use organic, Blue cornmeal too. And its gorgeous!
Made this without rosemary and it was delicious!
Thanks for the lovely feedback, Sarah! We hope you get to try the version with rosemary :)
I’ve made this cornbread four times since thanksgiving. It hits every single time! It’s so moist and buttery and honestly better than the cornbread I had growing up that wasn’t vegan. This is my go to cornbread recipe. I’m African American and cornbread is very important in our culture. This is black people approved cornbread! Every recipe I follow from here is so good. The chili, stuffed butternut squash, every curry, the lentil bolognese. Just everything. Thank you!
Awesome, Brianna. Thanks for your comment and for taking the time to review!
Made this 2 years for family Christmas one time with the rosemary and the other without. Both ways are amazing the rosemary adds such a unique flavor however my family is not adventurous so they ate more of the plain one.
Thanks for sharing, Ashton! Too bad your family didn’t enjoy the rosemary version but we’re glad you were able to plan for it and make them a version they could enjoy :)