The Best Vegan Cornbread

By Jessica Hylton - - Updated
This is the best Vegan Cornbread! It’s moist and fluffy, sweet with signature crisp edges and is absolutely perfect for your Thanksgiving table!
vegan cornbread on a plate with maple syrup drizzling onto it
One of my current goals on Jessica in the Kitchen is to start including way more easy, simple & delicious “basics”. I realise that sometimes I can get so excited about recipes that I make more complicated/advanced versions of them instead of their beautiful basic versions. I just want to show are the recipes at their very best – with all the fun fandangles and flavour versions! But that’s the funny thing, isn’t it? Recipes are often absolutely their best at their simplest. That’s exactly what I found with this Vegan Cornbread. It really is the best vegan cornbread. 
Cornbread, let me count the ways? I’ve already shared cornbread muffins, a cheesy cornbread skillet & even a cornbread stuffing. But for some reason – I haven’t shared simple cornbread. Man, it’s fantastic. While I love all the spin offs and the variations, there’s nothing like good old fashioned cornbread. savoury goodness that’s :
  • slightly sweet
  • golden
  • fluffy
  • Has a beautiful crispy crust
  • Is so delicious you can’t eat just one
I guarantee you’ll love this cornbread. The best part is, it’s so easy to make. First, you make your vegan buttermilk. Then you mix the dry ingredients together, then the wet ingredients into the buttermilk. You want to mix this batter until it’s entirely smooth. I always sift in my baking powder to ensure that’s smooth. You want your batter to be thick but also pourable.
Where I usually add pumpkin purée, I swapped it for an egg replacement. I wanted a nice standard cornbread and for nothing to affect the fluffiness or the cornbread-y flavour. It worked out perfectly! Long story short, I can’t get enough of this delight and know you won’t be able to either. It’s absolutely perfect for your Thanksgiving table and of course, all year long!
Eat up and enjoy friends! 
vegan cornbread on a plate with maple syrup drizzling onto it

The Best Vegan Cornbread

This is the best Vegan Cornbread! It's moist and fluffy, sweet with signature crisp edges and is absolutely perfect for your Thanksgiving table!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 servings
Course Breads, Sides
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, Soy Free, vegan, Vegetarian
  • 1 1/4 cups unsweetened almond milk
  • 2 teaspoons apple cider vinegar or white vinegar
  • 1 1/4 cups 150g fine grain cornmeal
  • 1 cup 148g gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 egg replacer I use Bob’s Red Mill
  • 1/4 cup 44g unmelted olive oil
  • 3 tablespoons cane sugar or coconut sugar or organic brown sugar
  • 3 tablespoons 69g maple syrup


  • Preheat oven to 400 degrees Fahrenheit. Lightly grease an 8x8 square baking pan with coconut oil or spray with baking spray. Set aside.
  • Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk. In a large bowl, mix all the dry ingredients together. Set aside.
  • In the same container as the almond milk mixture (just to avoid using extra containers), mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable. 
  • Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. 
  • Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy! 
*Calories are for 12 slices.
Optionally, you can stir in 1 de-seeded and finely diced jalapeño!


Calories: 162kcal
by Jessica

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Recipe Rating


  1. Cathy says:

    I’m not a fan of kale any chance spinach would work ?

    • Gavin | Jessica in the Kitchen says:

      Hi Cathy thanks so much for reading! This recipe doesn’t use kale was this comment meant for another recipe?

  2. Michelle says:

    Can’t wait to make this!!! Could I use regular all-purpose flour? I don’t have gluten-free on hand.

    • Jessica says:

      Hey Michelle,

      Aww thank you! Yes, you should be able to. I haven’t tested it so it might be a little thick so I can’t guarantee, but give it a try and let me know how it turns out!

  3. Violet says:

    5 stars
    Thank you for the recipe! I have never tried cornbread, this will be fun to make.

  4. Melissa Curit says:

    Just made this cornbread. I happened to have some Bob’s Red Mill Gluten Free 1:1 baking mix…In the past, I tried another recipe for gluten free cornbread, and it was only ok. This cornbread is perfect! I am definitely going to keep this recipe around and use it as my go-to. I am not strictly gluten-free but this is so good. Thank you!

    • Jessica says:

      Hi Melissa,

      Oh that is INCREDIBLE! So happy to hear that and you are so very welcome!!

  5. Jessica says:

    Hi I would really love to make this cornbread but was wondering if I could use 1 flaxegg to replace the Bob’s Mill egg replacer? Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Jessica you we’ve never done that before but it should definitely work in theory. I hope this helps!

  6. Brittany says:

    This looks great! I was just wondering if it’s possible to omit or half the sugar and still get a good result. Thank you!

    • Hey Brittany! Thank you!

      I haven’t tested it with less and it adds both moisture and texture, so I wouldn’t be able to say for sure that it would work. But you can definitely give it a try! I would recommend doing half granulated sugar half maple syrup instead of cutting out one part completely. I hope you enjoy!

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