This vegan cornbread has the perfect light and fluffy texture and it’s just right when smeared with vegan buttery spread. Serve warm slices of this cornbread alongside your favorite chili recipe!
If you love cornbread, I think you’re going to be excited about this recipe. This is the recipe I came up with long ago when I was avoiding eggs and dairy because I was nursing my son, and he was intolerant.
Even though he outgrew that intolerance, we still use this recipe, because it’s light, fluffy, and so delicious. This is the recipe that made me say, “If I could only eat one bread for the rest of my life, I think it would be cornbread.”
This is the perfect side dish for serving with a hearty bowl of chili or lentil soup.
This cornbread is slightly sweet. I don’t find it to be as sweet as some cornbread I’ve had before, but it isn’t totally savory, either. I think it has a nice balance. If you prefer it to be sweeter, you can add more sugar to the batter.
If you love a light, fluffy, moist texture, you will love this recipe! A generous amount of baking powder helps this bread rise nicely, and applesauce adds moisture to the batter instead of eggs.
- Cornmeal – I used stone ground yellow cornmeal. I think you could also use white cornmeal if you prefer. Just make sure that you use cornmeal and not cornbread mix which would have added sugar and leavening.
- Flour – I used white spelt flour. You can also use all-purpose flour if you like. This recipe does work with gluten free flour, but if you do use gluten free flour, please reduce the amount of applesauce to 5 Tablespoons.
- Baking Powder – Baking powder is what makes this cornbread rise nicely and gives it a fluffy texture. Make sure your baking powder is not out of date.
- Vegan Buttery Spread – Melted vegan buttery spread adds a nice flavor to the batter. If you prefer, you can use canola oil instead.
- Non-Dairy Milk – Use a neutral tasting non-dairy milk, like unsweetened coconut milk, rice milk, or soy milk. You could also use water.
Step by Step Instructions
- Place the cornmeal, flour, baking powder, salt, and sugar in a bowl.
- Use a fork to whisk the dry ingredients together.
- Add the melted vegan buttery spread, non-dairy milk, and applesauce, and stir well.
- Spread the batter in a pan that has been lined with parchment paper.
- Bake at 350 degrees F for 25-29 minutes.
- Let the cornbread cool for about 15 minutes, then use a sharp knife to slice it.
- Serve sliced cornbread with vegan buttery spread or maple syrup if desired.
Store leftover cornbread in an airtight container at room temperature. It should stay fresh for about 4 days.
If you’d like to freeze this, wrap it in waxed paper or foil, then place in a freezer bag. It should stay fresh in the freezer for about 3 months.
Disclosure: This post contains affiliate links.
The Best Vegan Cornbread.
This moist and tender vegan cornbread is perfect for serving with a hot bowl of soup or chili.
- 6 Tablespoons vegan buttery spread melted
- 1 ½ cups yellow cornmeal
- 1 cup white spelt flour OR gluten free flour, or all-purpose flour*
- 3 ½ teaspoons baking powder
- 6 Tablespoons unsweetened applesauce
- 2 ½ Tablespoons sugar
- 1 ¼ teaspoons salt
- 1 ⅛ cup non-dairy milk or water
Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan, or line it with parchment paper.
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan.
Bake at 350 degrees F for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Allow the cornbread to cool for about 15 minutes, then slice it with a sharp knife. Spread some vegan buttery spread in each slice, or drizzle with maple syrup if you prefer.
*If using gluten free flour, reduce the applesauce to 5 tablespoons.
Nutrition facts are for one slice of cornbread, or 1/9 of the recipe.
Store leftover cornbread in an airtight container. It should stay fresh for about 4 days.
You can freeze this if you like. Wrap it in waxed paper or foil and place in a freezer bag. It should stay fresh in the freezer for about 3 months.
Does this freeze well?
I have not tried freezing it! If you try it, wrap it very well and place in a sealed container.
This was delicious!! I was so pleased with this recipe! I might add corn, or Cayenne, or vegan cheese next time, for flavor, but it was great as-is!
So glad that you loved it! Thanks for letting me know!
Which dairy free milk do you think works best for the cornbread?
I’ve used coconut milk and almond milk and both worked well. I think any non-dairy milk would work to be honest.
I made a big pot of vegan chili and thought cornbread would make the perfect addition. This cornbread is perfect right out of the oven. Plus, leftovers are wonderful with vegan butter, a drizzle of agavé and warming it up in the microwave for a bit. The next time I make this recipe, I’m going to put corn in and see how it turns out.
So glad you love it! Thank you!
Excellent, delicious cornbread! I used regular unbleached multipurpose flour, added a handful of corn kernels, and used vegan buttermilk (recipe from The Gentle Chef for the buttermilk). This is a perfect cornbread. Slightly sweet, moist, with a delicate crumb. I really look forward to trying more of your recipes!
Love your additions! Thanks for your comment!
Made this tonight for my vegan daughter. It was such a great texture. Tastes almost as good as her old favorite from long ago. Cracker Barrel. I added a bit of corn to the recipe and cut back on a Tbs. of the non dairy milk. Soooo good with her Vegan Chili. Thank you!!! A keeper.
So glad to hear that, thank you for sharing!
Great recipe! I made it tonight to go with some vegan tortilla soup and it was the perfect taste and texture. My non-vegan husband loved it too :)
Yay! I’m so happy to hear that, thanks for letting me know!
I love this cornbread. Must I say any more? It’s moist, soft and has a delicious ratio of sweet to savory. Saving this recipe!
This is absolutely the BEST cornbread recipe I have ever made. The cornbread is almost like cake. Thank you for this. Looking forward to trying more of your recipes.
YAY! So glad to hear it!
I was searching Pinterest for a vegan corn bread, I for some ideas from your recipe, but what really caught my attention is that we have the same blue dish hahaha!!!
That’s funny! :)
I am not a vegan, but I was interested in a new recipe for cornbread. This is FANTASTIC. I was surprised how moist and delicious it was. I will be making this for now on.
Oh wonderful! I’m so glad you loved it! Thank you for letting me know!
I’ve never made or had corn bread before (apparently it’s not that big in Australia), so this was the first one I made. It was really good and I was hesitant about the apple sauce but it tastes great! I took it to a very non-vegan Christmas lunch and boyfriends mum even asked for the recipe O.O everyone really liked it. Someone said it has the texture of rock cakes (whatever that is?)
It was crumbly enough that it did fall apart somewhat when I tried to slice it but I still think it was moist enough inside. Oh and I used whole meal flour which might have contributed to that, but I really liked the taste of it.
So thanks for sharing! This ones going in my recipe book. I’m actually off to make some more now. It’s sooo good hot with vegan butter
I’m so glad it was a hit! That’s awesome! Thanks for letting me know!
Making this hoping it’s as good as it looks lol xD
I made this tonight! It’s very yummy. It’s a bit crumbly, but a fork solved that problem :-)
This looks so good. I actually do think that if I could eat only one bread for the rest of my life it would be cornbread! I love it! This is literally day 1 for me vegan eating so I have been trying to find a variety of recipes. This looks like a winner. My husband was just saying he want to try a vegan chili too, so this goes perfect.
I hope you like it! :)
Gayle @ Pumpkin 'N Spice
Oh I can never resist a good cornbread! This looks perfect, Kelly! Totally craving this for breakfast!
Sarah @Whole and Heavenly Oven
I’m pretty sure I could live on cornbread alone for the rest of my life too! Especially as of late because you’re totally right that it’s freezing! We had a few flurries the other day! Wha??
I’m totally with you – cornbread is WHERE IT’S AT. It’s my favorite!
Kelly @ Hidden Fruits and Veggies
Definitely had some snow flurries here in Michigan! My boyfriend grew up in the South, so while I would say cornbread makes a regular appearance in our house, he would say it never appears enough. Looks good!
Yep, the flurries were crazy yesterday! I’m on the east side of the state, I think the west side got a little more snow…oh, Michigan.
Natalie @ Tastes Lovely
30 degrees and snow flurries?! No! It’s supposed to be spring! I love cornbread too. Can’t wait to try this vegan version.
I know, crazy, right?!?
My gosh this cornbread looks perfect! There really is nothing like a hefty slab of hot, buttery cornbread to enjoy on its own or with chili. I have yet to use applesauce as an egg replacer and it looks like it came through with flying colors for this recipe! Now I’m envisioning myself eating a steamy hunk of cornbread with butter + applesauce on top!
Thanks, Julia! I know, cornbread is the best!