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 Make sure your baking powder is not out of date.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.
Odette
I loved it
I used stevia instead of sugar
Vivian
I made this!!! It turned out DELICIOUS!
Embarrassed 2 admit I 4got the oil bcuz I was talking on the phone!
Used maple syrup instead of sugar as I’m working on eliminating sugar from my diet. Used a can of coconut milk
Even with those changes, it turned out delicious!
Yummy!
Kelly Roenicke
Yay, I am so happy to hear that! Thanks for letting me know!
Alejandro González
Hello! How much does each portion approximately weighs? For the portion size in the nutrition facts? :D
Renee
Also can i make earlier in the day or day before and just heat in oven at dinner. I’m making them as muffins :)
Renee
I made this last year for Christmas and it was a hit! I’m making again and i cant remember what I subbed for sugar I dont use white. Would Cane sugar work?!
Kelly Roenicke
Yes, cane sugar will work!
Suzanne
I’m trying this this week. My question, do you have to use the sugar? I’m assuming the apple sauce is used as an egg substitute? I wanted to make it sugar free if possible.
Jennifer
I made the vegan/GF version tonight, but I cooked it in my preheated, well greased cast iron skillet. I put it in for 20 mins at 400°. The entire family inhaled it. I will never make another recipe ever again.
Brenda King
WOW! Sooo Good! I’m not a baker- I’m an – open box, add water & stir person. I’ve tried a few Vegan Cornbread recipes and all turned out to be a lot of work for yuck results but this was awesome !! I got rave reviews from non – vegan friends. Actual quote “ The veg. soup was ok but the corn bread was damn good”. This was super simple. I bought white corn meal instead of yellow (by mistake) and used all purpose flour , I only used 1 Tbl spoon of sugar (my pref.) so easy , I’ve already made it 3 times within 2 weeks.
Kelly Roenicke
So happy you enjoyed it! Thank you!
Lisa
This was an easy recipe and it turned out pretty good. So many recipes I’ve seen had too many ingredients or steps. My only issue was that I only had cinnamon applesauce, so the cornbread had a cinnamon taste. Is there a way to make this not as cake like though? I like more dense cornbread.
Portia
I am going to try this recipe using cocunut flour and hemp milk. All other recipes i have tried have come out mushy (no matter how long i bake for). Do you think that will work? Im a newbie whos vegan and gluten intolerant :( Thanks!
Rebecca
It may be the Coconut flour as does not bake like normal all purpose flour does – it requires less amounts or something like that. Bob’s Red Mill has an excellent gluten free flour that bakes nicely – maybe try that instead of coconut flour or do a combination of the two! Good luck!
Peg Oetjen
Hi Kelly!
I had been trying to adapt my favorite cornbread recipe (from New England, ironically) unsuccessfully
and was almost afraid this would be too much like cake, but the “light and fluffy” seemed worth a try.
It was absolutely delicious – family approved – and I will be making it again soon! For the record, I used
gluten-free flour (first time), “original flavor” almond milk (I’m in northern Europe so don’t know a U.S. equivalent) which is lightly sweetened, so I cut back on the sugar. Perfect! Thank you for your persistence
in working this out.
Kelly Roenicke
So glad you enjoyed it! Thank you for letting me know!
Whit
Hello, I’m excited to try this recipe and thank you for sharing.
Can I use oil in place of the vegan buttery spread?
Kind regards,
Allie
Can you make this into cornbread muffins? How long would you bake them for?
Kelly Roenicke
Yes you can! Try 15 minutes, but keep an eye on them!
Renee
I make this cornbread at least once per week so thought it’s about time I leave a comment 😁 love this recipe. My favorite is to eat with chili or cabbage. Yum!! Thank you for this!
Barbara Stull
I would like to know what non-dairy milk you used? I am not sure which would be best without giving it a
weird flavor as some have.
Kelly Roenicke
I like so delicious unsweetened coconut milk.
Michelle
I make these every time I have chili! So good but I was wondering what is a serving?
Mardy
I have tried several cornbread recipes on the internet and this one is IT! Moist ✔️ Easy ✔️ Flavorful ✔️
Made as written and printed off a copy as my ‘go to’ cornbread recipe, thanks Kelly!
Melissa
I have made this 4x in the past month. It’s uch an easy and delicious recipe.
Thanks for sharing!
Laura Lee
Wow this was so much easier to make then any other cornbread recipe I’ve made. Some recipes have you making flaxeggs or vegan buttermilk or one I had to make quinoa to add to it. Some add crazy amounts of sugar….I saw one that called for 1/2 cup of sugar along with 2 tablespoons of maple syrup! You’ve proven that’s all unnecessary. This recipe tasted great. I used Bob’s gluten free all purpose flour. It was NOT dry or crumbly and the bottom and sides did not get over cooked. I didn’t have unsweetened applesauce only had cinnamon applesauce. I was worried my cornbread would have a cinnamon flavor once it was cooked, but it didn’t.
Kelly Roenicke
I’m so happy to hear that you liked it! Thanks for letting me know!