Vegan Cornbread | Super-Easy One Bowl Recipe

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Cornbread is always welcome! Whether it’s on the side of a bowl of chili, a plate of BBQ, or a warming soup – we never say no! We’re happy to report that it’s a super-easy to make cornbread from scratch using a vegan recipe. With our version, all the delicious flavors come straight from plants! There are no eggs, dairy, or other animal products – which cuts out all kinds of unhealthiness.

How to Make Vegan Cornbread from Scratch

Our vegan cornbread follows a straightforward, one-bowl recipe. Just mix all the dry ingredients and veggies together: cornmeal, flour, sugar, baking powder, baking soda and salt and canned corn kernels, a sliced jalapeño, and some chopped bell pepper (specific amounts are listed in the recipe). Then add the plant milk (e.g. almond or oat milk) and vegan ‘butter’ and stir until everything is JUST mixed. After that, you simply pour the batter into your baking pan and put it in the oven!

Now, this recipe makes a somewhat sweet cornbread. We know that sweet cornbread isn’t everyone’s favorite – so in that case, you can just reduce the sugar. Your recipe should come out just fine.

Batter in a baking pan ready to be cooked.

Tips, Tricks, and Troubleshooting

Given that cornbread has been around so long and spread so far, it’s no surprise there are hundreds of different recipes out there (even vegan ones). However, there are a few tips and tricks that are common across the board. So, here’s what to do if your cornbread doesn’t come out quite the way you wanted.

Is it:

Bitter? Cornmeal can go rancid quite quickly, which could cause a bitter taste. So if this happens, you may need to buy fresh cornmeal. This flavor can also result from the baking powder – so double-check how much you used, and maybe try another brand.
Crunchy or Gritty? Some people like some crunch in their cornbread. However, if you don’t, you can select a more finely ground cornmeal. Also, you can try soaking your cornmeal overnight in some of the liquid from the recipe.
Dry and Crumbly? You might have overmixed. Cornbread should only be mixed until just combined and still lumpy. In fact, a smooth batter makes crumbly cornbread. You should also make sure your oven temperature is correct (too high = dry). However, if these tricks don’t work, you can increase the amount of canned corn that you use, or even replace some of the liquid with creamed corn. Otherwise, you could try adding a flax egg to the mix.
Flat (it didn’t rise)? It’s possible that your baking soda is old and lost some potency. Overmixing can also be the culprit. Finally, get the bread into the oven as quickly as possible after mixing the batter. If you don’t, the baking powder won’t reach the right temperature fast enough to do its job!

Finished cornbread in a baking pan, cut into squares and ready to eat.

How Long will Cornbread Keep?

If you can’t finish all your cornbread in one sitting, try these storage options. In each case, place it in a sealed container to stop it from drying out.

Room temperature: 1-2 days.
In the fridge: About 1 week, but make sure it has cooled to room temperature before chilling. Otherwise, water condensation will form and make your cornbread spoil faster.
In the freezer: 2-3 months. Again, make sure it is at room temperature first.

We hope you enjoy your fresh, hot, vegan cornbread – see how easy it is to make from scratch? What will you eat it with? If you try this recipe, let us know with a comment and rating. Every bit of feedback helps make the blog even better.

And if you’re looking for some more comfort food, you might like our Creamy Potato Salad, Beet Mac and Cheese, and Hasselback Potatoes.