The BEST Homemade Vegan Cornbread recipe is so moist and made with easy-to-find ingredients. It's an easy plant-based recipe that's vegan, dairy-free, egg-free, butter-free, no faux vegan "butter", contains no refined sugar and can be prepared in about 5 minutes!
Recipe Credit
The original author of this recipe is Isa Chandra.
Estimated reading time: 9 minutes
Table of Contents
Why You'll Love This Recipe!
My top 3 favorite reasons:
- It's Customizable - make it sweet or spicy or plain!
- Can Be Prepared in About 5 Minutes: just add everything to a mixing bowl, stir and it's ready to go in the oven!
- Easy ingredient list - 100% vegan with no eggs or dairy...not even faux vegan "butter"!
Karielyn
Jump to Recipe
The Method Behind All My Recipes
If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ 14-Day Reset helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- are based on the Real Vegan Method™.
This is the BEST Homemade Vegan Cornbread recipe that's perfect with a warm soup, bowl of chili or stew.
Want to try a different version? Try my Vegan Cast Iron Skillet Cornbread with the exact same ingredients...the only differences are:
- Cast Iron Skillet Cornbread: Made in a cast iron skillet and will make (8) large, thin pizza slice pieces of cornbread
- Vegan Cornbread: This recipe is made in an 8 x 8 baking dish and will make (9) thick squares of cornbread.
Now you have to options depending on what mood you're in!
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the ingredients used to make this recipe. Try to use organic if possible.
- Cornmeal
- Unbleached All-Purpose Flour
- Baking Powder
- Non-Dairy Milk
- Apple Cider Vinegar
- Coconut Oil
- Maple Syrup
- Himalayan Pink Salt
That's it! This easy Vegan Cornbread recipe is super easy to make!
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you will step-by-step instructions below.
- Preheat oven (for 8 x 8 glass dish): Preheat the oven to 350 degrees for a glass baking dish. Optional: Line the baking dish with parchment paper.
- Preheat oven (for 8 x 8 non-glass baking dish) or 375 degrees for a non-glass baking dish then set aside. Optional: Line the baking dish with parchment paper.
- Prepare the "buttermilk": Add the non-dairy milk and vinegar to small bowl, whisk together, then set aside.
- Melt the coconut oil: I like to use the double boiler method to melt the coconut oil using a small saucepan with a little water and placing a glass bowl with the coconut oil on top of the saucepan. Place the saucepan on the stovetop on low heat until the coconut oil melts.
- Step 1: Add all the dry ingredients to a large mixing bowl.
- Step 2: Re-whisk the "buttermilk" and add it along with all the other wet ingredients to the bowl with the dry ingredients.
- Step 3: If there are any add-ins (extra sweetener, jalapenos, whole corn kernels) add them in now and stir everything together. Otherwise, just mix the wet and dry ingredients together until there are no lumps.
- Step 4: Transfer the mixture to an 8 x 8 glass baking dish and spread evenly. Bake at 350 degrees for 30-35 minutes or until the cornbread is slightly golden on the top.
Frequently Asked Questions
Yes! Cornbread is considered a "regional" recipe.
For example, some people prefer a sweet cornbread, and some prefer a "savory" or less sweet cornbread. However, there is no right or wrong way to enjoy it!
The great thing about this particular Vegan Cornbread recipe is it's a "basic" cornbread recipe, and you can customize it however you like.
Do you prefer sweet cornbread?
Make it as sweet as you like just by adjusting the amount of maple syrup in the recipe. For example, just add an extra tablespoon at a time until you get it to the sweetness you prefer.
Do you prefer a less sweet, savory cornbread?
Add some diced jalapenos or even organic corn kernels and leave or reduce the amount of maple syrup in the recipe.
Since this is a "basic" cornbread recipe, there are many ways you can customize to make it your own.
For example, feel free to add:
1. Jalapenos
2. Green Chilis
3. Fresh Rosemary
4. Extra Sweetener - Maple Syrup or Honey (not vegan)
5. Whole Corn Kernels
Yes!
Traditional cornbread recipes are made with eggs.
However, in this Vegan Cornbread recipe, no eggs are used, making it a 100% vegan recipe!
In addition, instead of using cow milk, non-dairy milk is used making it a dairy-free recipe as well.
Here are some of my favorite recipes to make with this cornbread:
1. Smoked Paprika Black Bean Chili
2. Chipotle Black Bean and Sweet Potato Quinoa Chili
3. Vegan Slow Cooker Black-Eye Peas
Store it in an air-tight BPA-free container at room temperature for 1-2 days.
While you could make this recipe with vegan butter instead of 100% coconut oil, it is a highly processed faux vegan product that I do not recommend.
It is produced by "ConAgra", which manufactures the following S.A.D. (Standard American Diet) brands: Duncan Hines, Reddi Whip, Banquet Microwave Meals, Pam Cooking Spray, Snack Pack Pudding Cups and Swiss Miss.
Here is the ingredient list for their faux vegan "butter" product:
Earth Balance Vegan Buttery Stick Spreads Ingredients: Vegetable Oil Blend (Palm Oil, Canola Oil, Soybean Oil, Flaxseed Oil), Water, Less Than 2% of: Natural Flavor, Soy Protein Isolate, Olive Oil, Organic Soy Lecithin, Lactic Acid, Annatto Extract (Color).
Not only is it made with unhealthy, inflammatory seed oil, but it is made with GMO ingredients (soy protein isolate and soybean oil).
The ingredient list in coconut oil is: organic expeller pressed coconut oil.
While you may miss the traditional "buttery" flavor in traditional cornbread, if your goal is to eat healthy and avoid highly processed, GMO and inflammatory foods, you may want to avoid faux vegan "butter".
Yes! If you prefer a thinner, pizza slice type of cornbread, you can make it in a cast iron skillet with the same ingredients as this one!
Check out my Vegan Cast Iron Skillet Cornbread recipe!
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Cornmeal. Use organic "medium grind" cornmeal, if possible, for the best results. I like to use this brand when making this recipe. Since corn is a high GMO ingredient, try to buy organic if possible.
Flour. Try to use unbleached organic white flour, if possible.
Non-Dairy Milk. My preference is to use homemade almond milk. However, any type of non-dairy milk such as oat milk will work in this recipe. In addition, it's very important that the milk be room temperature before adding. If the milk is cold when added, it will not mix well with the coconut oil. For example, coconut oil will become solid and clumpy when exposed to cold temperatures.
Coconut Oil. If you don't like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Maple Syrup. This is not a "sweet" cornbread. I used the amount in the original recipe, which results in a less sweet cornbread. However, if you prefer sweet cornbread, add an extra tablespoon at a time until you like it.
Baking Powder. Make sure your baking powder is fresh for the best results.
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.
Optional Add-Ins. Keep in mind that this is a basic cornbread recipe. Feel free to add other ingredients to customize it to your preference. For example, extra sweetener, sliced jalapenos, whole corn kernels, etc.
Baking Dish. I have only tested this recipe using a glass and ceramic 8 x 8 baking dish. Using another size like a 9 x 11 or a 9 x 9 pan may not bake properly and affect the baking time. In addition, other types of baking dishes like aluminum, metal, cast iron, etc. will not bake at the same time or temperature and have not been tested.
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The BEST Homemade Vegan Cornbread
Equipment
Ingredients
Dry Ingredients
- 2 cups organic cornmeal (medium grind)
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon Himalayan pink salt
Wet Ingredients
- 2 cups organic non-dairy milk (room temperature)
- 2 teaspoons organic apple cider vinegar
- ⅓ cup organic coconut oil (melted/liquid)
- 2 tablespoons organic maple syrup
Instructions
- Preheat oven to 350 degrees.
- Prepare an 8 x 8 glass or ceramic baking dish lined with parchment paper. Set aside.
Prepare the wet ingredients:
- Add the room temperature non-dairy milk and apple cider vinegar to a medium-sized mixing bowl and whisk together.
- Add the melted coconut oil and maple syrup in and whisk again until the mixture is foamy and bubbly.
- Adjust the sweetener to your preference.
Prepare the dry ingredients:
- Combine the dry ingredients together in a medium-size mixing bowl and stir until well combined.
- Transfer the dry ingredients to the bowl of wet ingredients and stir until well combined.
Assembly:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake at 350 degrees for approximately 30-35 minutes, or until the top is golden.
- Store in an air-tight- BPA-free container.
Video
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Plant-Based Corn Recipes
- Raw Corn Chips
- Gluten-Free Vegan Pumpkin Spice Caramel Popcorn
- Vegan Southwest Quinoa Bake
- or my Real Vegan Method™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Abigail Keleher says
Yummy! It's true that this is not the most flavorful or sweet cornbread, but I feel like the point of cornbread is to put other stuff on it (butter, honey), or to put it in other stuff (chili), so that's not a problem for me. My modifications:
- 3 tbs maple syrup instead of 2
- Gluten free cup for cup flour instead of regular
- I don't have any glass cookware, so like one reviewer did, I heated coconut oil in a cast iron skillet over medium heat until it sizzled, then poured in the batter, put it in the oven, and cooked for 25 min at 375. I didn't get a crispy/crunchy bottom, so maybe my oil wasn't hot enough or I didn't use enough. It did brown the bottom nicely, though.
I will definitely make this again next time I make lentil chili!
Karielyn Tillman says
Hi there Abigail! I'm so glad that you shared your adaptations for the recipe, because it is a "basic" cornbread recipe ready to add personalization to it such as sweetener, jalapenos, corn, spices, etc. I also LOVE that you adapted it to be gluten-free! Thank you for trying out the recipe and taking the time to let me know you enjoyed it...I sincerely appreciate it! Karielyn 🙂
Holly says
Hi, absolutely love the look of this recipe! Thinking of serving up some with a bean chilli tomorrow. Quick question, does it matter if I use wholemeal flour? Thank you xx
Karielyn Tillman says
Hi there Holly! I'm really sorry...I'm not familiar with wholemeal flour so I don't know for sure if it would work or not 🙁
If you decide to give it a try could you come back and let us know in case someone else needs to know?
Thanks for your question and I hope you enjoy the recipe 🙂
Linda says
Wow, this recipe really worked. We were a little worried because it seemed kind of thin when we poured in the baking pan. But it turned out great. Some of the best corn bread we have ever had!
Karielyn Tillman says
Hi there Linda! I'm so glad to hear you enjoyed the recipe! Thanks so much for trying it out and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Tyra A says
The batter was so very runny for this, that there’s no wonder it was still goopy at 35 minutes. I kept baking it at 10 minute intervals until 55 minutes, when it seemed done. The middle pieces held up, but were a bit too mushy. I should have baked it an hour. I followed the recipe so I know there weren’t any mistakes, so it must be the variety of cornmeal used? I used the kind that came from the bulk bins at sprouts. Hope my comment helps someone. I baked it in a old 9x9 aluminum pan my nana used to use.
Karielyn Tillman says
Hi there Tyra! Thanks for sharing your feedback and I"m sorry the recipe didn't work out for you 🙁
I'll try to troubleshoot to see what could have gone wrong.
1. The recipe was tested using an 8 x 8 baking dish. If you used a 9 x 9 baking dish it could have affected the baking time.
2. I also tested the recipe using "medium grind" cornmeal, so if you used a different variety, it could have affected the recipe as well.
3. The recipe was also tested using both a glass and ceramic baking dish. I have not tested it using a different type of baking dish, like an aluminum pan, so that could have affected the baking time and results. Another reader had commented having success with a metal pan but increased the temperature to 375, so the type of baking dish you used could have definitely made a difference.
If you decide to try it again, I would use an 8 x 8 glass or ceramic baking dish and "medium grind" cornmeal.
Thank you again for your feedback and I hope you will give it another try 🙂
Roslyn says
Hi, I’ve just made this absolutely divine tasting vegan cornbread ?♀️ I followed the recipe exactly, As it happens I already have 9”x 9” square ceramic baking dish which I lined with parchment, and got 9 squares which are so light, fluffy and moist. Thank you for sharing this beautiful recipe.
Was just wondering the best way to store and how long it would keep for? Thank you again
Karielyn says
Hi there Roslyn! I'm so glad to hear that you liked the recipe!
We hardly have any leftover when I make it, but when I do, I store it in an air-tight BPA-free container on the countertop for a couple of days.
Thanks again for trying out the recipe and for taking the time to let me know you enjoyed it...I really appreciate it 🙂
Leonardo Garcia says
I'm going to make this for Thanksgiving but will try to sub apple sauce for coconut oil (I may practice first) in an attempt to make it healthier. As much as I like the taste of coconut oil and holding on to the belief that it is healthy, I've recently seen too many articles refuting the claim that it is healthy. Check out: nutritionfacts.org/video/what-about-coconuts-coconut-milk-and-coconut-oil-mcts/
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Karielyn says
Hi there Leonardo! I love the idea of substituting applesauce for coconut oil! I hope you come back and let us know how it goes 🙂
Landie says
This recipe is pretty great. I’ve been eating clean for a little over a year now and this is the first cornbread recipe that is practically on the same level of my beloved cornbread craze while growing up! Next time I will add more sweetener. I had to use honey instead of maple syrup and used veggie oil in place of the coconut oil. Outside of those differences this recipe is hands down amazing! Thank you for sharing
Karielyn says
Hi there Landie! I'm so glad to hear you enjoyed the recipe. I love how it can be adjusted for more or less sweetener, depending on what you prefer. The cornbread I grew up on was more on the sweeter side, although now I prefer a less sweeter cornbread.
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Carla Flaim says
Cornbread was very good! Thanks.
Karielyn says
Hi there Carla! I'm so glad to hear you enjoyed the recipe! Thanks for taking the time to let me know, I appreciate it 🙂
Elah says
I love your recipes! I plan I making this delicious looking corn bread for our harvest feast 🙂
Thank you for all the great recipes <3
Karielyn says
Hi there Elah! Thanks so much...I hope you enjoy the recipes and have a great holiday! 🙂
Carol S. says
I made a 1/2 recipe for me today of 6 lovely muffins. I'm, soon, going to enjoy my cornbread with green beans, cauliflower, a few red grapes, sparkling water with orange juice and a small Gardein Turk'y Roast. And, afterwards, a little chocolate bunny.
Thanks for having this recipe available, Cheers!
Karielyn says
Hi Carol! I'm so glad you enjoyed the cornbread recipe and that it was part of your delicious meal plan!
Thanks for trying out the recipe and for letting us know you enjoyed it 🙂
Meaghan says
Ugh turned out horrible. Enjoying my day baking vegan goods and this was the worst recipe. Wasted all theseingredients. A delete from my Pinterest board
Karielyn says
Hi there Meghan! Sorry to hear you had a bad experience with the recipe - this is a really easy recipe to make and it gets lots of great reviews. I'm not sure how to help you to figure out what you could have done wrong without more details. Maybe you can give it another try and you'll have better luck with it next time.
Thanks for the feedback and I hope the rest of your baking day is great 🙂
Tonnae says
Love this recipe! Making it for the second time tonight. I heated up my cast iron frying pan on the stove with some coconut oil until nice and hot and dumped in the cornbread mixture before putting it in the oven. That gave it a nice crust on the bottom. My daughter, who normally doesn't like cornbread, couldn't get enough of it. The only problem with that is I had to share. 😀
Karielyn says
Hi there Tonnae! I'm so glad to hear you and your daughter both enjoyed the recipe and I love the extra step you took to make the crispy bottom...yum!
Thanks so much for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it 🙂
Nehal Bhansali says
You are super sweet to respond so quickly! I grew up vegetarian and my mom cooked fresh meals for lunch and dinner every day.I'm a yoga therapist, and your food philosophy jives with mine!! I strive to cook fresh meals for my family each day, using mostly organic ingredients. Cooling is very therapeutic for me, and really my passion. I'm so excited to have found your website, and will definitely visit it often! Thanks!!!!
Karielyn says
Hi Nehal! No worries! I always try my best to reply as soon as I can but I just happened to be at my computer when your comment came in! I hope you enjoy the recipe, it's easy to make and really good.
I'm so glad you found my website and appreciate you being here 🙂
Nehal Bhansali says
HI! Would appreciate a quick response as I'm planning to make this in a couple of hours. I just stumbled upon this recipe so will have to make the homemade almond milk next time. All I have is organic whole milk (dairy) at home. I'm mostly vegan, just use milk in my tea. Can I use regular milk in the recipe today? Don't like to use soy milk due to processed reasons, estrogenic etc. Thanks for the awesome nutritional info with each ingredient! You're doing an amazing service by educating people about what goes in their bodies.
Karielyn says
Hi there Nehal! Yes, you can absolutely you whatever milk version you like, prefer, or have on hand. I just like to use homemade almond milk because it contains just almonds and water, with nothing else added as opposed to boxed almond milk. But any non-dairy milk (boxed or not) would work. And yes, if you didn't need the recipe to be vegan, you could also use regular whole dairy milk. All would be fine.
Thanks for your question and I hope you enjoy the recipe! 🙂
Sean says
I made it! It is wonderful. I used honey instead of maple syrup and it is delicious. No issues at all! Eating with some vegan chili! Yum! I literally took a break from eating to write this comment. Thanks!
Karielyn says
Hi there Sean! You are so sweet...especially to stop mid-meal!! I'm so glad to hear you enjoyed the recipe and paired it with vegan chili!
Thank you for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Hannah says
Do you think I can use agave syrup instead of maple syrup??? Really want to try this recipe but dont have the maple syrup...what do you think?? 🙂
Karielyn says
Hi there Hannah! Yes, you can use agave syrup instead of maple syrup!
Thanks for the question and I hope you enjoy the recipe 🙂
Karly says
Mine turned out absolutely disgusting! The batter wasn't really thick at all, and after baking 35 minutes at 350 in an 8x11 glass pan, it came out like a block of grainy pancake batter with a cooked top layer. It had a really bad flavour and the texture seemed to be vastly undercooked, so I tried another 30 minutes. No difference. Then ANOTHER 30. A little dryer, but still tasted raw! I'm so disappointed! I followed the recipe almost to a tee, the only exception being I used applesauce instead of coconut oil , which I see someone else here did and it worked well for them. I know for sure I used baking powder not soda. Could my cornmeal have been too large-grained? I bought the only one they had, bob's red mill organic. I don't know what I did wrong!
Karielyn Tillman says
Hi there Karly! I'm so sorry to hear the recipe didn't work out for you 🙁 but I'd love to help you troubleshoot to see what went wrong.
From your feedback, I see a couple of things that could have resulted in a failed recipe.
1. I've never tested the recipe using applesauce as a substitute for coconut oil. They're not really exchangeable ingredients, especially in this recipe.
2. You used an 8 x 11 pan and the recipe called for a 8 x 8 pan. This could have drastically affected the baking time.
3. If the baking powder was not fresh, this could have affected the results.
4. The type of cornmeal you used could have affected the results. I used Bob's Red Mill Organic "Medium Grind" Cornmeal.
Again, I'm really sorry it didn't work out for you, but it's not really fair to give the recipe bad feedback when there were multiple critical errors that were made by not following the instructions (like the pan size and coconut oil substitution).
I would give it another try using an 8 x 8 baking pan, not substituting coconut oil with applesauce, using fresh baking powder and "medium grind" cornmeal.
If you do, I hope you will enjoy it - as many, many people have made it with success 🙂
Rachel says
Is there any easy way to print just the recipe?
Karielyn says
Hi there Rachel! There are two places that allow you to print the recipe:
1. At the top of the post, under the title, there is a black box that says "Print Recipe" which will allow you to print the recipe.
2. In the recipe section, under the recipe introduction, there is a black box that says "Print" which will allow you to print the recipe.
Thanks for your question and I hope you enjoy the recipe 🙂
Natasha says
I was super excited to try this and I mean this in the nicest possible way but it was super bland tasting. Granted I am used to the box kind, but this just didn't quite do it for my family, it just needed more flavor. Maybe I needed to add more sweetner or something, I am not sure. Was nice to have a vegan option to try though!
Karielyn says
Hi there Natasha! Thank you for trying out the recipe and leaving feedback. This recipe really is more of a "basic" cornbread recipe and you can customize it to your flavor preference.
Some homemade sweet cornbread recipes call for up to 1/2 cup of sugar, which would definitely change the flavor profile, and this one only uses 2 tablespoons which might be the reason it taste different than you are used to 🙂
If you prefer a more sweeter cornbread, you can add an extra 1 - 2 tablespoons (or more!) of maple syrup. If you prefer a more savory cornbread, you could add some finely diced jalapenos, onions or even a little ground chipotle powder.
Thank you for your question and I hope you give it another try with one of the flavor options listed above 🙂
Jennifer says
Thank you for this wonderful recipe! I followed it exactly. I used muffin tins and 1/4 cup per and it made 18! They are delicious!
Karielyn says
Hi there Jennifer! I'm so glad to hear you enjoyed the recipe! Thank you for taking the time to let me know...I really appreciate it 🙂
Maria says
I've had this saved for a while and finally made it today. There is no way to say this kindly… it was incredibly bland. It wasn't that it simply wasn't sweet enough (which is wasn't, and I'm not into super sweet), it was also totally flavorless. It smelled and tasted slightly like Play Dough. Great texture, zero taste. Followed the recipe to a T and have been baking for 15 years. I was super unimpressed and super disappointed!
Karielyn Tillman says
Hi there Maria! I'm really sorry to hear you didn't enjoy the recipe and that it didn't work out for you 🙁
It's a really easy recipe to make and it currently has a 4.74 rating from 57 different reviewers so it makes me even more concerned that it didn't work out.
Let's try to troubleshoot:
- As for it not being sweet enough: I go into great detail that this is not a sweet cornbread and give many suggestions and options of how to make it sweeter if you prefer. This could be fixed by increasing the sweetener in the recipe.
- As for is being bland and flavorless: I also go into great detail that cornbread is regional and there are many different varieties. I provided a basic cornbread recipe and again, gave many other suggestions to customize the recipe to give it more flavor and make it to your taste preferences.
- As for it smelling and tasting like play dough: In 8 years, I've never had anyone mention play-dough so I'm not sure what to suggest for this
I think, to be fair, that you didn't read the entire post with suggestions to make the cornbread sweeter and with more flavor which would have solved the issues you had. Is it possible that you used the "JUMP TO RECIPE" button at the top of the post and skipped over all the tips?
I would encourage you to try it again with some of my customization ingredients and hopefully, you will have better results.
Thanks for trying out the recipe and for taking the time to leave your feedback 🙂
Becca says
I love corn bread and this is by far the best recipe I have tried. Even my husband liked it and he can't stand corn bread. Thank you for the great recipe.
Karielyn says
Hi there Becca! I'm so glad to hear everyone enjoyed it! Thanks so much for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Alex says
Hi, I cannot have almond milk, do you think coconut milk or soy milk would work well?
Karielyn says
Hi there Alex! Yes, you can definitely use either coconut milk, soy milk or any other non-dairy milk...either would work fine.
Thanks for your question and I hope you enjoy the recipe! 🙂
Michael says
I've made about a dozen vegan cornbread recipes but I tried your recipe last night and it was hands down the best recipe I've found yet! So moist and flavorful. Coconut Oil is the way to go!
Karielyn says
Hi there Michael! I'm so glad to hear that you enjoyed the recipe! Thank you for trying it out and for taking the time to let me know you liked it...I really appreciate it 🙂
Sonja says
I'm confused. I thought all corn seed was now GMO and therefore there is no such thing as organic.
Bread was delicious!
Karielyn says
Hi there Sonja! You can definitely find organic corn meal and other corn products; just make sure it is labeled "U.S.D.A. Organic". Here is the one I use: https://amzn.to/4vCQtlw <--- affiliate link. Thanks for the question and I'm so glad to hear that you enjoyed the recipe 🙂
Robin says
This cornbread turned out great! I made it for a potluck and it was very well received. Nice and moist, just how I enjoy it. I stirred in half a cup of frozen organic non-GMO corn and sprinkled some kernels on top as well. Baked in a parchment-lined 8x8 metal pan for 34ish minutes. I love how you stress the importance of non-GMO/organic ingredients. All of my flours and corn are organic.
Side note, from a professional standpoint it seems only fair to more prominently credit Isa Chandra Moskowitz as the blogger behind this recipe. The credit link appears as an afterthought and suggests that this is being presented as your recipe. Anywho, thank you for posting! You have a great eye for photography.
Karielyn says
Hi there Robin! I'm so glad to hear that you enjoyed the recipe and that you know the importance of using organic ingredients, especially corn products!
The recipe is one I tried when I first started my website back in 2012, and it is definitely an Isa Chandra Moskowitz recipe (as I indicated in the notes section at the bottom of the recipe with a link back to her website).
Thanks for trying it out and for taking the time to let us know you liked it 🙂
Jackie O. says
I 'm going to try this tonight with honey since I am out of maple syrup. It's not vegan but it's all I have on hand from my non vegan husband. I will let you know how it turns out! 🙂
Karielyn says
Hi there Jackie! Yay! I think you will be fine with the honey...and you can add a little more than the recipe calls for if you prefer a sweeter cornbread.
Hope everyone enjoys it! 🙂
Tiffany Wilson says
Thanks so much for this recipe. I will admit I tweaked just a couple things, but this was a great base to start with and it came out amazing!!
I didn't have almond milk, so I used my coconut milk I had ( it's a coconut and rice milk mix) to add the lemon juice to. Also I am very low fat vegan, so I used 1/3 cup apple sauce in place of oil. And 2 Tbs of coconut sugar in place of syrup, which I mixed with dry ingredients.
This was lovely, so moist, a slight chewy texture. Not dry at all, even without the oil. Will be making this again tomorrow to go with our soup as well. As it was so good everyone ate it up with tonight's chili. Thanks again!
Karielyn says
Hi there Tiffany! Very nice...I love the substitutions you made! Especially the applesauce, I bet it gave it a little sweetness too.
I'm so glad to hear you enjoyed the recipe and appreciate you taking the time to let me know everyone like it 🙂
Julia says
This turned out super gritty and dry. Tastes like tortilla. It's bad. Turning it into a dressing/stuffing and hopefully it will be great.
Karielyn says
Hi there Julia! Shoot...I sure am sorry they didn't work out for you 🙁 This is a really popular recipe that everyone loves so I'd be happy to troubleshoot with you to see what could have went wrong.
Let me know if I can help 😉
Paula says
Do you know what temperature/baking time would be if using a cast iron skillet? Hope to try it out for thanksgiving!
Karielyn says
Hi there Paula! I'm terribly sorry I wasn't able to reply to your comment in time for you to make these for Thanksgiving...sorry 🙁
I actually have never made them in a cast iron skillet so I'm afraid I'm not sure what the conversion time/temp would be.
Thank you for your question and I hope you were able to get them to work out ; )
Mrs H says
Hi, I'm gathering my ingredients to make this for dinner, reading all the info listed and I noticed that the list says BAKING POWDER, BUT the picture of all your ingredients says baking SODA... Which is it?
Karielyn says
Hi there Mrs H! I've been out of town for two weeks and am just now getting back and seeing your comment...I'm sure you have already made the cornbread by now 🙁
Thank you for noticing that...it should be baking POWDER, as listed in the recipe. I will correct the link to the photo.
Thanks for your question and I appreciate you letting me know 😉
ray says
I never (NEVER!!!) respond to anything. But, do you really think that the a house hold... "probably already have all the ingredients on hand, with the exception of cornmeal, unless you use it on a regular basis." just about the only ingredient I did have was cornmeal... home made almond milk(?), and pink Himalayan salt(?)... not encouraging to those with allergies or new to being vegetarian. And, believe it or not I cook a lot of vegan dishes!!! Maybe you have a lot of time and money (love to know your occupation) but I just need to get by, feed the fam., and have some vegan cornbread.
Tired and hungry,
Not trying to be mean
Karielyn says
Hi there Ray! Sorry you found the recipe frustrating. I list the healthiest version of ingredients that could be used (ex. homemade almond milk and Himalayan pink salt), but I assume people will use common sense and make substitutions as necessary (ex. whatever non-dairy milk you have on hand, regular processed, refined iodized salt, etc).
I'm sure you had those ingredients on hand and could have easily made the substitutions and enjoyed the cornbread 😉
Rachel says
Thanks for the quick response! I think I'll just make a trip to the store for some regular flour so i know they'll turn out 🙂
Karielyn says
Hi Rachel! That sounds great...let me know how you liked it 😉
Rachel says
Would brown rice flour be an ok substition? Or would it mess up the texture you think?
Karielyn says
Hi there Rachel! I'm sorry..I'm not really familiar with using brown rice flour so I'm not sure what would happen.
I've been experimenting with a gluten-free version, but the texture is a little different (a little bit drier), because it doesn't use regular unbleached flour. When I get it perfected, I'll post it.
Thanks for your question and sorry I couldn't help more 😉
Beatriz says
ok.. I am back/ It was after all really good. One variation besides the coarse cornmeal was that I used almond/coconut milk and along with the coconut oil, it had a coconut flavor but a pleasant one. Next time I will probably process the coarse cornmeal in the food processor to make it less coarse. but it was fluffy and much, much better than the one I exclusively made with the mix form Bob's cornbread mix....
Karielyn says
Hi there Beatriz! I'm so glad to hear it turned out well for you!
Thanks for trying out the recipe and for taking the time to leave feedback...I really appreciate it 😉
Yvonne says
Making it right now,fingers crossed 🙂
After I've made the batter I red about the sweetness level and now I regret I didn't throw a little bit of my pure grade marple syrup 😀
I also added some chopped rosemary and next time I'll probably add some lavender 🙂
Karielyn says
Hi there Yvonne! Another idea if the amount of maple syrup added into the batter didn't make it sweet enough, is to drizzle some maple syrup over the top of the cornbread while it's still warm...yum!
I love the idea of adding rosemary too...I will have to give that a try. And the lavender sounds really interesting too!
Thanks for trying out the recipe and I hope you enjoyed it 😉
Melissa says
I just made skillet cakes with this recipe since i have no oven at the moment. They turned out great!
Karielyn says
Hi there Melissa! I'm so glad to hear you enjoyed them!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 😉
Kim says
I am so excited to make this recipe!!! I only have liquid coconut oil though, will that work too?
Karielyn says
Hi there Kim! Yes, liquid coconut oil would work too.
Thanks for your question and I hope you enjoy the recipe 😉
Chauncyne says
OMG.....this has to be the BEST Vegan Cornbread I've ever had. I did replace the maple syrup with 3 Tbsp of Honey and the batter was somewhat like Jiffy Mix, but it came out PERFECT! Let's just say I will be making this cornbread at least twice a week from this day forth! My children and husband are very picky eaters, but they gave 2 thumbs up on this cornbread!
Thank you for such an amazing recipe!
Karielyn says
Hi there Chauncyne! I am so happy to hear you enjoyed the recipe! I completely understand about picky eaters (I have the same at home with me lol!) so it's even better that it was "100% family approved"!
Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it 😉
Cassie says
Hi Karielyn,
I'm in the middle of making this recipe and I'm running into some similar issues that other people have. I think the milk used and amount of maple syrup may have something to do with it.
I used store bought organic Rice and Quinoa milk and I increased the maple syrup to 4 Tbsp. I followed all of the other amounts exactly. My batter ended up being runny instead of thick. After 35 minutes of baking the middle of my corn bread is still very wet. I have lowered the oven to 325 and am cooking it for another 15 minutes to see if that works. I'll let you know how it goes 🙂
Cassie says
Sorry for the delay on getting back to you about the recipe.
Lowering the temp and cooking the corn bread for longer fixed the runny middle problem. So perhaps if someone else tries it and they end up with a runny batter they might want to cook it at a lower temperature?
Thanks for the recipe 🙂
Karielyn says
Hi there Cassie! Thanks so much for taking the time to report back with your tips...I really appreciate it 😉
Karielyn says
Hi there Cassie! Thanks for the oven temp/time suggestion...let us know how it turns out 😉
Heather says
Hi Karielyn! Can't wait to try this recipe! Question: have you ever done any add-ins with this recipe? Blueberries, or jalapenos? Just curious how it affects the batter!
Karielyn says
Hi there Heather! Although I haven't actually tried yet, I do have "make this with jalapenos" on my "to-make" list one day...I bet it would be really good and I don't think it would affect the batter.
I've never thought of adding blueberries but that sounds ~really~ good!
Thanks for the question and I hope you enjoy the recipe if you give it a try 😉
Lauren says
This is a delicious-almost-the-best vegan cornbread, but just a few points:
1. If you're not using a glass pan, you will need to adjust the oven up to 375.
2. The almond/soy whatever milk must be no cooler than room temperature, preferably even tepid. Otherwise, the melted coconut oil will immediately solidify into something resembling candle wax. The finished product still tastes fine, but the texture is a little heavier.
Karielyn says
Hi Lauren! Thanks for the feedback and suggestions. I will make a note in the "tips" section about the oven temperature if using a different pan and in the recipe about the temperature of the milk.
I'm glad you enjoyed the recipe and appreciate you taking the time to share your tips with everyone 😉
colleen says
I just made this cornbread, I did change a few things as I am also gluten free so I used 1/4 cup of almond flour in place of the flour and I also substituted coconut milk for the almond milk because that's what I had on hand.
I made them into mini muffins to take to a pot luck and they are delicious!!!! Also I put jalapenos and whole corn into the batter 🙂
Thanks for the great recipe!!!
Karielyn says
Hi Colleen! I'm so glad that you like them but even happier to know that you tried the almond flour replacement and it worked...yay!
I also love the mini muffins idea and adding the jalapenos...snaps for Colleen!
Thanks for trying out the recipe and taking the time to leave me feedback 🙂
Stephanie says
I made this for dinner tonight and it as so delicious! My kids voted it the best corn bread ever!!!
Karielyn says
Hi Stephanie! I'm so glad to know that it was a hit!
I like it because it's a good recipe for breakfast and as a side dish with a meal.
Thanks for trying out the recipe and taking the time to leave feedback...I really appreciate it 😉
Tara says
Nevermind, it turned out great!!!!
Karielyn says
Hi Tara! I'm so glad to hear they worked out!
It's good to know the wheat flour worked too for the readers who would prefer to use wheat.
Thanks for the feedback and for trying out the recipe 😉
Tara says
I'm making this now, when I added the coconut oil/agave syrup mixture to the almond milk/apple cider vinegar the coconut oil immediately got hard and all clumpy, because of the cold temperature of the milk. (It was refrigerated), after i added it to the dry ingredients I kneaded the mixture with my hands to warm up the coconut oil again so it mixed well so hopefully they turn out. I'm baking them in cupcake tins as I do not own a 8x8 pan (next purchase!)
Also in the above post you said maybe she used baking powder instead of baking soda, which concerns me because this recipe calls for baking powder! Hope it is supposed to be baking powder.
I substituted whole wheat flour also, hope this doesn't make it too of a difference!
Erin says
I've tried this recipe and it looks beautiful, smells great but is still batter in the middle after 50 minutes! Have followed the instructions and recipe exactly and double-checked my oven temps with a thermometer. Not sure what's up! 🙁
Karielyn says
Hi Erin...I'm trying to think what could have gone wrong. I've made it many times but have never had that happened. The only things I could think is maybe the size of the pan, what size did you use? I'm wondering if it might have been too thick? Or did you maybe use baking soda instead of baking powder? (I've done that before on a different recipe and it was a disaster!)
I went back to check the original recipe and make sure I had the right temp and cooking time and it was correct at 30 - 35 minutes at 350 degrees.
I hope you were able to at least enjoy the outside part that was cooked...and thank you for the feedback 🙂
Pamela says
I so happy to find your site. Fabulous recipes. I have a question about the corn bread recipe. It says the batter will be thick. It wasn't thick at all.
Karielyn says
Hi Pamela! Thank you and I'm glad you found me too! Hmmm...mine has always come out on the thicker side. Were you able to make it with the thinner batter and did it come out ok?
Yolanda says
Hi! I stumbled across your blog while searching for vegan cornbread...this was SOOOO good...and I grew up eating southern cornbread...with all the fat and sugar 🙂 I did add a bit more maple syrup and used fresh lemon juice, but otherwise followed as written. Thank you so much for a great comfort food recipe as my family and I transition to eating only plant-based foods!
Karielyn says
Hi Yolanda! I'm so glad you liked it! And congratulations for transitioning to plant-based foods...you'll be so glad you did.
I hope you look around my site and find some other recipes to try out and thanks for stopping by 😉
Jason says
I made this for the first time tonight and it came out great. I looked back at the source recipe and noted the problems other cooks had experienced and made sure I followed the recipe closely. I substituted honey for the maple syrup and cooked it for 23 minutes in a 9 x 13 metal pan. The finished product was actually pretty light in texture and very flavorful. Thanks for the recipe!
Karielyn says
Hi Jason! I'm glad you liked them. I've read all those comments too (it was a lot!) and it seemed when the recipe didn't come out just right, it was because some of the ingredients were changed or the recipe wasn't followed correctly. I have made this many times (only sometimes adding a bit more sweetener) and have never had any problems. I'm happy yours turned out well. Thanks for trying it out and stopping by 🙂
Kay says
Made this recipe today, used regular sea salt as that is what I had. I also added about 1/3 cup of plain soy yogurt to mimic the moistness that sour cream adds to non-vegan cornbread recipes. Tastes great! Thank you for posting.
Karielyn says
Hi Kay! That was a great tip...thanks for sharing and taking the time to let me know you tried the recipe 🙂
Emily says
The texture of this cornbread is great! However, my family and I prefer the sweetened variety of cornbread... Can sugar be added to this recipe (about 1/4 cup)?
Karielyn says
Hi Emily! Yes, you can. I have made this cornbread numerous times and I have added more sweetener to it on some occasions depending on what I'm serving it with. The extra maple syrup didn't seem to change the texture any when I increased it. Just add enough to get it to the sweetness level you like. Thanks for trying it out 😉
Rob says
I followed the recipe as it states but the batter was so thick there was no pouring into the pan. Seems like it should have had more liquid or less flour or cornmeal. In the oven now...hope it turns out.
Karielyn says
Hi Rob...yes, the batter is very thick. If you've ever made "Jiffy" cornbread (yuck!), it definitely doesn't have a thin batter like that which would be "poured" into the pan. I went back and changed the wording to say "transfer" to describe it more accurately. I hope you enjoyed them! 🙂
Ben says
Nice!
Karielyn says
Hi Ben...thanks! You have a really nice vegan blog...I love all your live, healthy foods. I just subscribed and have a feeling it's going to be my new second home! 😉
Ben says
Thanks!!! I'll be posting more awesome stuff, with you in mind. 😀
Karielyn says
Thanks Ben 😉
Peggy says
I love cornbread! And this one looks like a winner in my book =)
Karielyn says
Hi Peggy, yes, me too! I hope you like it if you try it out. Take care 🙂
Kristy says
How many calories are in each serving ?
Karielyn Tillman says
Hi there Kristy! Approximately 293 calories per serving. The recipe will make (9) large squares and one serving would be (1) large square.
Thanks for the question and I hope you enjoy the recipe! 🙂