My Favorite Vegan Cornbread Recipe

I grew up in the Northeast US, and despite migrating south as an adult, I still prefer the subtle sweetness and light, yet gritty texture of a good northern cornbread. This recipe perfectly recreates that classic, minus the dairy and eggs.

To go straight to the recipe, you can use the "skip to recipe" button above. Or if you need some clarification on any of the ingredients, how to store leftovers, or what other recipes you can serve with this cornbread, keep reading. If you don't see your question addressed below, feel free to leave a comment, and I'll respond as soon as I can!

Ingredient Notes & Substitutions

What kind of cornmeal is best for vegan cornbread? Why is the brown sugar called, "vegan brown sugar"? Can I use oil instead of vegan butter? If you have any of these ingredient-related questions, this is the section for you.

plain, unsweetened almond milk: This provides moisture for the cornbread and combines with apple cider vinegar to create a buttermilk flavor. I like to use almond milk, but you can also use soy milk, oat milk, or any non-dairy milk you prefer for baking.

apple cider vinegar: The acidity of the vinegar curdles the plant milk and creates a non-dairy buttermilk. You can also use white vinegar, if you prefer.

cornmeal: I prefer stone-ground cornmeal for the best texture and flavor, but this is a matter of personal preference. Some people prefer fine cornmeal, so if that's you, feel free to use it. I used Bob's Red Mill Organic Medium Grind Cornmeal, which you should be able to find in natural grocery stores like Whole Foods.

all-purpose flour: Provides structure for the cornbread and makes the texture less dense.

vegan brown sugar: Brown sugar has added molasses, which provides moisture and depth of flavor. If you're in the US, you'll want to purchase organic brown sugar to ensure it's vegan. (Some conventional brown sugar brands are not vegan because they use animal bone char during processing).

vegan butter: This adds a rich, buttery flavor to the cornbread. While you could use oil instead, the flavor won't be quite as good. If you can't find vegan butter in your area, you can use my easy vegan butter recipe.

How to Serve Vegan Cornbread

I love eating this vegan cornbread on its own or with some softened vegan butter. You could also top it with some maple syrup, but I think this recipe has the perfect amount of sweetness as-is.

As a side dish, cornbread is delicious with a bowl of vegan chili, stew, or carrot pumpkin soup. And it goes perfectly on your Thanksgiving dinner table with your vegan green bean casserole, lentil loaf, or vegan mashed butternut squash.

Storing and Reheating Leftovers

While this cornbread is delicious on the first day, it also makes delicious leftovers. You can store it at room temperature in an airtight container for up to 3 days, or for up to 5 days in the refrigerator.

Although the cornbread may soften up a bit, you can crisp up the edges when you reheat it. My favorite way to reheat cornbread is in the air fryer because it's quick and creates crispy edges. But since it is quick, you do need to monitor it to ensure you don't overdo it. I typically reheat at 320°F (160°C) for about 4 minutes.

You can also reheat your leftovers on a baking tray in the oven at the same temperature for about 10 minutes, or until heated through. If you prefer softer edges, you can wrap the cornbread in aluminum foil before reheating it.

Frequently Asked Questions

Why is my cornbread cracking on top? Some cracking is normal, because the edges of your cornbread will cook more quickly than the center, resulting in the center rising more than the edges. If you use a cake pan that's not preheated and wrap it in wet cake strips, that will decrease cracking, but it will also give you soft edges.

How can I make my cornbread lighter or denser? This recipe produces what I'd consider to be a medium texture: not light and cakey, but also not too dense. If you like your cornbread a bit denser, you can reduce the flour to 1 cup (125 g.). Or for a lighter, cake-like texture, increase the flour to 1 1/4 cups (155 g.). I have tested both variations, and they're both delicious, so it's completely up to your preference.

Can I make this recipe as muffins? Yes! I've made a separate vegan cornbread muffin recipe designed to fill 11-12 muffin tins. That muffin recipe also has a slightly lighter, fluffier texture than this cornbread recipe.

Can I use oil instead of vegan butter? Technically, you can, and it will work, but the vegan butter adds a rich flavor that makes this recipe so delicious! If you can't get vegan butter in your area, try my vegan butter recipe.

Can I make this vegan cornbread oil-free? I haven't found a way to make cornbread without oil. It adds fat that's critical for the texture.

More Amazing Vegan Thanksgiving Side Dishes

• Loaded Vegan Baked Potato

• Vegan Butternut Squash Casserole

• Vegan Green Bean Casserole

• Vegan Whipped Butternut Squash

• Vegan Sour Cream Mashed Potatoes

• Classic Vegan Stuffing

And for all kinds of vegan Thanksgiving appetizer, dinner, and dessert recipes, check out my complete vegan Thanksgiving menu with recipes. You can also take a look at my collection of 30 vegan Thanksgiving side dishes.