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.
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Taste
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.
Texture
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.
Ingredient Notes
- 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 Make sure your baking powder is not out of date.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.
Storage/Freezing
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.
Recipe
The Best Vegan Cornbread.
Ingredients
- 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
Instructions
- 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.
Danielle
Hello! Do you know if almond and/or coconut flour will work ok? Thank you so much !!
Kelly Roenicke
No, that won’t work, it will be too dense and heavy.
Brenda
I had a question what kind of non dairy milk did you use
Kelly Roenicke
I usually use So Delicious unsweetened coconut milk beverage from the refrigerator section.
Peg
I love cornbread, too. Looks great but when I tgry to print, it will only save. Is is only me?
Helen
Hi Kelly,
Do you think I could use Sorghum flour for the Spelt flour? Thanks☺
Kelly Roenicke
I haven’t tried that, let me know if you do!
Joan
Your cornbread recipe is the best vegan one around. My vegan son & daughter in law couldn’t stop eating it with the chili I made. My non-vegan husband was disappointed that there was no leftover pieces of cornbread because he said he was looking forward to it for breakfast. I enjoyed it myself and I’m making it for dinner tonight with vegan Jambalaya. Thanks for creating this recipe.
Kelly Roenicke
I’m so happy you love it! Thanks for telling me! :)
Meagan
This is literally my FAVORITE vegan cornbread recipe. My husband and kids gobble it up! Thank-You!
Anna C
Made this vegan cornbread last night with Ethiopian Cabbage amd white rice! My husband and I absolutely loved it!! He even said that his family (ALL meat eaters) would love the recipe. I will have to make this for the next family gathering. Thanks for sharing!
Anna C
I would also like to mention that this was my first time making Vegan cornbread… I used Spelt Flour & I used Silk Vanilla Almond Milk. I forgot to get applesauce while at the grocery store, but remembered that I had some single cups of Motts Granny Smith Applesauce, which happened to be Unsweetened! Yaay!! LOL! This recipe was very interesting and fun to make because you are wondering how all of these different ingredients will combine together. LOL! Just PERFECT!
Kelly Roenicke
So glad this worked for you! Thank you for sharing!
Debby
This looks good, but what purpose dose all the baking powder serve? Just wondering, thanks.
Kelly Roenicke
It helps the cornbread rise and be fluffy. It’s a leavening agent.
Lulu
What do you think of substituting canned creamed corn for the applesauce? I don’t have applesauce, but I do have cream corn, and I’m wondering if you’ll think that it will accomplish the same goal. Thanks!
Kelly Roenicke
That might be fine, but the cornbread might be a little more crumbly. The applesauce is a binder.
Vonni
I made this cornbread and it was delicious… thanks
Jane Ilene
Made the GF version and it was a big hit. Not crumbly at all. And not too sweet which is what we looking for. I’ll definitely obe making this again.
Cathy
Made this cornbread with coconut oil and gluten free flour. I did not have applesause, and used almond milk. My adult male family ate it with collard greens and onion, andwe got a thumbs up!
Kelly Roenicke
Yay! Thanks for letting me know!
Aimee Winner
Thank you for this recipe. I just read about you. I also have two kids with severe food allergies. I appreciate your recipes! Thank you!!!
Kelly Roenicke
So glad you found me! Let me know if you have any questions, or if there is a recipe you’re looking for!
Barbara
This cornbread is delicious! Saved my Thanksgiving Vegan stuffing with this. In years past I have always made my mom’s southern cornbread but this year knew I needed to find a vegan option for myself and here it is! Thank you Kelly!!!
Chris
This really is an amazing recipe! I’ve been looking for a good vegan cornbread recipe, and I must say this one tastes much better than my “normal recipe”. I did tweak it a bit. I only had sweetened applesauce (with sugar NOT high fructose corn syrup), so I only added 1 tablespoonful of sugar ( I actually used the Truvia Baking blend that I had). I also used Sodium free baking powder and 1 teaspoonful of sodium free Baking soda substitute.
So this recipe now checks all the boxes for me-it is vegan AND Sodium free, AND absolutely delicious!!
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Ginny
This is the absolute best cornbread recipe. I’ve made it countless times. Recently I started using pumpkin purée as I didn’t have any applesauce. It turned out even better and gives it a lovely color.
Kelly Roenicke
Yay! I’m so happy you love this recipe. Thanks for letting me know!
Ms. Pierce
My family and i are just starting out…and have always loved cornbread. So we will try yours.
Sita Ram Jaya
This cornbread just changed my life. Thank you for sharing.
Kelly Roenicke
So glad you loved it! Thanks for sharing!
Silvia
Do you think i can sub the applesauce with soy yogurt?
Nichole
Is there a good replacement if I don’t have vegan butter? This looks great!
Andrea
We made this tonight, and it was perfect. :)
Kelly Roenicke
So glad to hear that, thank you! :)