8-Ingredient Vegan Cornbread
Sep 19, 2022 (Last updated Mar 13, 2024) by Hannah Sunderani
8-Ingredient Vegan Cornbread
Hiya friends! Today I am sharing a delicious recipe for vegan cornbread. This vegan cornbread recipe is perfectly sweet, wonderfully moist, and requires just 8 ingredients! Made with cornmeal, all-purpose flour, coconut milk and almond milk. It’s perfectly textured with the right amount of grit!
I’ve made this recipe in a decorative pumpkin loaf pan– which is so lovely and fall-themed, but it’s just as delicious when made in a standard loaf pan too!
All-in-all this is a deliciously sweet cornbread that you can enjoy for breakfast, snack-time, or alongside vegan soup or vegan chili!
So, let me tell you exactly how to make this vegan cornbread so that you can enjoy it pronto!!
Vegan Cornbread Recipe
This cornbread recipe is:
- vegan, dairy-free, & soy-free
- perfectly sweet (sweet, but not too sweet!)
- wonderfully moist
- requires less than 10 ingredients to make
- perfectly balanced with the right amount of grit!
- fall-themed and festive!
I’m a sucker for sweet loafs! I’ll often make my gluten-free chocolate chip banana bread, and pumpkin chickpea blondies for a wholesome snack or breakfast-to-go. And I’m pleased to have this vegan cornbread now in rotation!
What I love most about this recipe is that the cornbread is sweet, but not too sweet! I often find most corn-bread recipes on the internet way too sweet. But this cornbread has the perfect amount of sweetness.
I love to slather this cornbread with vegan butter for that sweet and salty combination. It’s absolutely delicious and I encourage you to try it!
I also find that this recipe has the perfect amount of grit – cornmeal is naturally very gritty in texture, and so I’ve combined it with all-purpose flour for the ideal texture. It’s got just the right amount of grit for a mature tasting corn loaf, but one that all eater will adore.
How to make vegan cornbread
Making vegan cornbread is so simple! (And for such an easy recipe, it really does bring the wow-factor.)
This recipe requires less than 10 ingredients. I’ve made this vegan cornbread in a decorative pumpkin loaf pan, but you can also make it in a standard 9×5-inch loaf pan.
To make this vegan cornbread, we’ll start by spraying the loaf pan with oil and dusting lightly with flour. (This will stop the cornbread from sticking to the loaf pan when we invert it – which is especially important when using a decorative pan because there’s lots of small groves).
Place the loaf pan aside and then get started on the batter.
Wheat and Pumpkin Cast Loaf Pan
This is the loaf pan I used to make this cornbread recipe! The loaf pan is available on Amazon. I LOVE it for a show-stopping fall-inspired loaf.
Of course, you can always make this recipe in a standard 9×5-inch loaf pan instead.
1. We’ll start by adding the dry ingredients in a small mixing bowl. Mix together to combine and place to the side.
2. In a separate, larger bowl, combine the wet ingredients and whisk to combine.
3. Then slowly shake in the dry ingredients, while stirring the batter until combined (no need to over mix here, we want it to retain some of the air to be light and fluffy).
4. Pour the batter into the prepared loaf pan and gently tap the pan to release any air bubbles.
5. Bake at 350F/180C for 40 to 50 minutes, or until the edges are browned and a toothpick inserted into the middle comes out clean.
Let the loaf pan cool on a cooling rack for 10 minutes before inverting it onto the rack – allow to cool completely.
Slice and serve! (I like mine slathered with vegan butter – the sweet and salty combo is heaven!)
MAKE THIS CORNBREAD WITH ME!
Join me on my YouTube Channel, where I teach you just how easy it is to make this Cornbread recipe!
How long does this vegan cornbread keep?
This cornbread will keep for up to 5 days. Wrap it in a tea towel, reusable wrap or place the loaf in an air-tight container and leave at room temperature.
Can you freeze this vegan cornbread?
Yes! You can absolutely freeze this cornbread. Wrap tightly in plastic wrap and place in a tin or air-tight container before freezing.
This cornbread can be frozen for up to 3 months. Let thaw at room temperature before eating.
Other recipes you might like:
If you’re digging this vegan cornbread you might like these fall-inspired recipes:
- Pumpkin Chickpea Blondies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Mac and Cheese
- Vegan Pumpkin Soup
So there we have it! A delicious recipe for vegan cornbread that’s perfectly sweet, perfectly textured (with just the right amount of grit), and made with less than 10 ingredients! I really think you’re going to LOVE this vegan cornbread recipe as much as we do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
Enjoy every heavenly slice of this cornbread recipe! Bon app!
8-Ingredient Vegan Cornbread
Ingredients
Dry Ingredients
- 1 3/4 cups cornmeal
- 3/4 cup all purpose flour (more for sprinkling)
- 1 cup cane sugar
- 3 tbsp ground chia (or ground flax)
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup avocado oil (or canola oil)
- 1 cup coconut milk
- 3/4 cup almond milk
Instructions
- Preheat oven to 350F/180C. Spray loaf pan with oil and lightly sprinkle with flour. (This will help to stop the bread from sticking when inverted).
- In a small mixing bowl add the cornmeal, flour, cane sugar, ground chia, and baking powder. Mix to combine.
- In a medium mixing bowl whisk together avocado oil, coconut milk and almond milk. Slowly add the dry ingredients and fold together with a spatula until just combined.
- Pour the mixture into a prepared pan. Gently tap on the counter to remove air bubbles. Bake for 40 to 50 minutes, or until the edges of the loaf are lightly browned and a toothpick inserted into the middle of the loaf comes out clean.
- Let the loaf cool on a cooling rack for 10 minutes, then invert onto the cooling rack.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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Do you have a GF recipe?
Hi Rita, I have not recipe tested this with gluten-free flour but if you do then I’d recommend using Bob’s Red Mill 1:1 gluten-free all purpose flour. It’s always worked for me as a great substitute.
This corn bread is spectacular!! Paired it with a squash soup I made for thanksgiving and everyone loved it! (Also bought the loaf pan you used and wow!! Just beautiful!)
Makes me so happy that you enjoyed this recipe so much Mandi! And it sounds perfect served with squash soup. So glad you’re enjoying that pan too. It’s just so pretty and really elevated the loaf. I’ll be using it every year!
Absolutely delicious! It was a real winner with my family. It’s wonderful as a side with warming soups.
I’m so thrilled to hear that Valerie! Thank you for the very kind comment. 🙂
This looks amazing! Could I make a gluten free version?
Which GF flour would you suggest? Thank you!
Hi Debra! I haven’t tried making this recipe gluten-free, but I would recommend using the Bob’s Red Mill 1:1 baking flour if you do. Would love to know how it turns out if you give it a try! 🙂