Best Vegan Cornbread

This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup.

This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “basics”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.

I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy. The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this! 

Vegan Corn Bread Ingredients

• vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.  
• apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
• fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
• flour – you can use all purpose or gluten free – I specify in the recipe!
• egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
• oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
• sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.

How to Make Vegan Cornbread

1. Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.

2. In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.

3. In a large bowl, mix all the dry ingredients together. Set aside.

4. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable. 

5. 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.

6. Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!

Tips for the Best Vegan Cornbread

• Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
• This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
• If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
• Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight!
• You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!

I’ve already shared cornbread muffins, a cheesy cornbread skillet & even a cornbread stuffing. But there’s nothing like good old fashioned cornbread. 

What to Serve with Vegan Corn Bread

One of the best things about this vegan cornbread recipe is how effortlessly it rounds out a meal. It’s lightly sweet, tender, and made for scooping, dunking, and soaking up everything on your plate. Whether you’re pulling together a cozy weeknight dinner or a big holiday spread, here are the pairings you’ll come back to again and again:

• Collard greens: A classic for a reason. The slightly bitter, savory greens are the perfect match for a warm, lightly sweet square of vegan cornbread.
• Vegan turkey: Round out your holiday table with a slice of cornbread alongside your hearty vegan turkey for a comforting, plant-based centerpiece.
• Vegan mac and cheese: Creamy, cheesy, and utterly cozy, this pairing is pure comfort food. A square of cornbread on the side is never a bad idea.
• Soups: Serve it next to a bowl of anything brothy or creamy, from tomato soup to a chunky vegetable soup, for dunking that just makes sense.
• Chili: Cornbread and chili are a match made in heaven. Crumble it right on top or use it to scoop up every last bite.
• Stews: A thick, savory stew and a slice of cornbread make for the kind of meal that warms you from the inside out.

Storing Vegan Cornbread

This vegan cornbread stores beautifully, so don’t worry if you have leftovers, they keep wonderfully for later.
At room temperature: Once the cornbread has cooled completely, store it in an airtight container at room temperature for up to 2 days. Keeping it well sealed is key to holding onto that tender, moist crumb.
In the fridge: For longer storage, transfer the cooled cornbread to an airtight container and refrigerate for up to 5 days. The fridge can dry it out slightly, so a quick warm-up before serving brings it right back to life.
Freezing: Vegan cornbread freezes really well. Let it cool completely, then wrap individual slices (or the whole batch) tightly in plastic wrap or foil and place them in a freezer-safe bag or container. It’ll keep in the freezer for up to 3 months. Freezing in individual pieces makes it easy to grab just what you need.
Reheating: To reheat, warm slices in a 350°F/175°C oven for about 10 minutes (a little longer if frozen), or pop a piece in the microwave for 20 to 30 seconds until warmed through. A little smear of vegan butter on top never hurts.

More Thanksgiving Side Dish Recipes

• Green Bean Casserole
• Cranberry Sauce
• Mashed Potatoes 

Enjoy friends! If you make this Vegan Cornbread recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!