Homemade easy vegan cornbread

The Best and Easiest Vegan Cornbread

Oh, do I adore a fresh batch of warm, buttery, sweet cornbread! I never was a cornbread type of a gal until I moved to Florida, where it is quite the popular side dish. Every time I make a homemade batch of my chili, I have to make a batch of my easy vegan cornbread to go alongside it!

1 bowl, 1 spoon, & 10 minutes is all you need to make this easy vegan cornbread!

Yes, it is that simple to make! I literally mix the dry ingredients, add in the wet, and then fold everything just until combined. I then scrape it into a greased baking dish and bake it for twenty minutes. So, you could have a fresh batch of super tasty, easy vegan cornbread in just a short thirty minutes!

Close up shot of a piece of cornbread

I make this with just 7 simple ingredients you probably already have at home!

The only ingredient I can see the average cook not have lying around the kitchen may be yellow cornmeal. Fortunately, it is a super basic ingredient that can be found at any grocery store. The other dry components in this easy vegan cornbread are all-purpose flour, organic cane sugar, baking powder, and salt. The two wet ingredients are almond milk and melted vegan butter. I think those are all fundamental kitchen staples.

Putting chili onto a piece of vegan cornbread

Cornbread and chili go together hand in hand.

As I mentioned initially, I always make this cornbread when I make a batch of The Most Delicious Vegan Chili Ever. The two go together so perfectly. I just love how it tastes when I dip or crumble chunks of the cornbread into the chili. Please try eating the two together if you haven’t already, I promise it is delicious.

If you make this vegan cornbread, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Homemade easy vegan cornbread

The Best and Easiest Vegan Cornbread

Author Chef Summer Storm – garden grub
This vegan cornbread recipe is straightforward and quick to make. It's fluffy, tender, buttery, and slightly sweet. Truly the perfect side dish for the colder seasons!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American
Servings 9 pieces


  • 1 1/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup organic cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup almond milk, plain, unsweetened
  • 1/4 cup + 1 tbsp vegan butter, melted, plus a little more for greasing the baking dish
  • *Optional: more melted vegan butter and sugar for finishing off the top of the baked cornbread


  • Preheat the oven to 400 degrees Fahrenheit. Grease a non-stick 9 1/2 X 9 1/2 inch baking dish with melted vegan butter.
  • Into a medium-sized bowl, add the cornmeal, flour, sugar, baking powder, and salt and whisk until combined. Create a hole in the middle.
  • Add the almond milk and melted vegan butter into the hole of the dry ingredients. Use a rubber spatula or wooden spoon to fold everything together until just combined and no visible dry ingredients are showing. However, do NOT over mix.
  • Now scrape the cornbread batter into the greased baking dish and spread it evenly from corner to corner.
  • Set the baking dish onto the middle oven rack and bake it for 20 minutes.
  • Allow cooling slightly before cutting into it. *Optional: Brush on top melted vegan butter and lightly sprinkle over some sugar. I then cut mine twice through each way, giving me 9 squares/pieces.
Tried this recipe?Let me know how it was!

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