Bake

No-Fuss Vegan Cornbread

October 28, 2014
11 Ratings
Photo by Alpha Smoot
Author Notes

This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.

I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil. —Gena Hamshaw

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Makes 8 to 10 pieces
Ingredients
  • 2 teaspoons apple cider vinegar
  • 2 cups soy milk
  • 1 1/2 cups finely ground white or yellow cornmeal, or corn flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons organic sugar
  • 1/3 cup canola oil
In This Recipe
Directions
  1. Preheat your oven to 400°F.
  2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
  4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
  5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.

See what other Food52ers are saying.

  • Aparna Kallakuri
    Aparna Kallakuri
  • helicopterina
    helicopterina
  • lizund
    lizund
  • Ashley Perault
    Ashley Perault
  • Elizabeth Ryan
    Elizabeth Ryan
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

88 Reviews

Aparna K. September 10, 2020
Made this for breakfast with a few tweaks - I used regular milk in place of soy milk and sunflower oil in place of canola, 1 1/2 tsp salt and 3 tbsp honey instead of 6 tbsp sugar. I also used white vinegar instead of ACV, and added a few crushed red pepper flakes to the batter. I did not get the soapy soda taste as many have mentioned, but it did seem a bit bland for us - I may add some crushed black pepper with the crushed chillies. On the whole it was YUM and a hit. 6 yo ate his without any issues :-)
 
helicopterina June 14, 2020
Terrific recipe!! Thank you, thank you. My version used 4 T. of sugar, plus I threw in about a cup of frozen corn kernels. Am going to make this over and over, for sure. It went great with a big old pot of extra spicy 3-bean chili and a crunchy salad.
 
Caitlin January 12, 2020
The most beautiful cornbread I’ve ever seen. I added a can of well drained green chiles to the wet ingredients, and topped the cornbread with pats of vegan butter as soon as I pulled it out of the oven.
 
Alexandra G. October 10, 2020
Green chilies?! That's genius. Thanks for the idea!
 
lizund November 29, 2019
Made this easy recipe for Thanksgiving as there was one vegan as a guest. I wish I had made more than one, everyone loved it! I also subbed almond milk because I had it on hand and cut back on the sugar. I will be making this often.
 
Ashley P. November 4, 2019
So good! I subbed almond milk bc it was all I had in hand but this is a perfect cornbread 🌾
 
Elizabeth R. November 3, 2019
Late to the part on this one but a great recipe. I've been searching for a good vegan cornbread that doesn't fall apart.
I added the baking soda, baking powder and salt as listed in the recipe and didn't have any problems with "off" flavors as other described. I *did* need to add another 4+ tbsp of flour to get it to the right consistency.
Baked up as muffins and got 12 full to the brim. They rose nicely while baking and had a good crumb.
 
ardendouglas July 27, 2019
This was a real success for me, but that could be because I made a couple of tweaks based on the comments. They were:
-Added an extra teaspoon of vinegar to counter the baking soda/powder flavor folks were getting. No off flavor detected!
-Reduced sugar to 4 tbsp. This was perfectly sweet for me and I think could be reduced further if you're not inclined to sweet cornbread.
-Used 1.5c soy milk and .5 cup Oatly for a li'l extra creaminess.
-Used melted Earth Balance vegan butter instead of canola oil.
-Folded in a cup of fresh corn after the batter was mostly incorporated.
 
Ellen May 5, 2019
Followed the recipe and it came out great! Will be making again.
 
Melissa M. January 2, 2019
Better than regular corn bread!! Very moist and delicious!!
 
eli October 20, 2018
I literally made an account on here *just* for the purpose of commenting this. I’ve been baking for as long as I’ve existed, I’ve made all sorts of things. and the one time i try corn making bread, the one damn time I confuse 1 1/2 cups with 11.5 cups . I PUT ELEVEN CUPS OF CORNMEAL IN MY RECIPE. WHAT DO I EVEN DO ????? I tried adding more of each ingredient but i’m not even good at math i don’t know how much to put. I just added whatever until it had some kind of dough-y consistency. my whole kitchen has become one whole cornbread. I don’t even know what it’s gonna taste like. There’s so much, everywhere,,,,, help.
 
eli October 20, 2018
making corn bread* damn
 
Mala S. July 8, 2020
Omg! Your story made my day. Baking and math and I have a complicated relationship so this was hilarious to me. What happened??
 
Amy L. September 30, 2018
This is my favorite cornbread recipe!
 
Cj S. April 29, 2018
I subbed 2 tsp of lemon juice, for the vinegar because I hate vinegar. I wanted to do an experiment. I had some old sweet rolls that look like burger buns, that were crumbling so they couldn't be used, so I buzzed the buns up into really fine bread crumbs and substituted them for the 1 cup of flour. I also used a quarter cup of Muscadine jelly as the sugar. I also subbed 1.5 tsp of baking powder & 1/2 tsp of baking SODA. The batter was still runny, so I added in the cup of flour it called for. I put the batter in a mini muffin tin and silicone molds for large candies. They came out perfect! I had to use up some corn meal I had, which was about 2/3rds of a cup. The rest, was corn flour. I'll never buy corn meal again. I used organic corn meal & corn flour, so they weren't made of GMO corn. They were nicely domed, and just slightly sweet. The added cup of bread crumbs, didn't affect them any. So, if you have runny batter and old bread, you can use it up by turning it into bread crumbs and incorporating it into baked goods. I never waste anything, if I can help it. The Muscadine jelly, I got for nothing when a local food store closed. The jelly is way too sweet to eat as is, so I use it as sugar, which it is mostly made of anyway. So, the recipe is very forgiving, and a keeper.
 
Cj S. April 29, 2018
Oh, and I never use salt in my baking.
 
Cj S. April 29, 2018
I used Original flavor oat "milk" beverage instead of soy. Unless the soy is verified by the non GMO Project, or organic, it's probably GMO. 90% of corn, soy & canola in the US, is GMO. I used Sunflower oil, instead of Canola oil.
 
Cj S. April 29, 2018
I cooked it on 350 for 15 minutes. I always cook on a lesser temperature than is called for, so that I can control the donness better and prevent burning if I get side tracked.
 
Liz March 15, 2018
Please don’t make this. Just bad. So salty too. Had to toss the whole thing :(
 
Asher S. May 17, 2018
With six cups of ingreints and only one teaspoon of salt...it was your mistake if they were salty. Measure it next time.
 
Aparna K. September 9, 2020
wow. I followed the recipe with a very few tweaks and 1 tsp of salt was too little. I actually added 1 1/2 tsp else it was super bland.
 
Amy M. January 16, 2018
I absolutely love this cornbread! I use masa instead of cornmeal and unsweetened vanilla almond milk instead of soy. I have zero taste of baking soda like other people have said. It’s fluffy (not crumbly) and delicious! Eating it cold straight from the fridge the next day is like a sweet treat! Really love this recipe and so does my family.
 
Kate V. November 2, 2017
Love this. My batter was too wet, so a bit more flour helped. I subbed in regular milk and brown sugar. A really quick and easy cornbread!
 
Maketal W. October 26, 2017
Don't make this. It taste bad strongly like baking soda. Change the ingredients so it taste good or delete this recipe. I made it hopeing it would taste good but it doesn't. I'm a poor vegan and will probably unpleasantly eat it cuz I cant afford not to.
 
Grace October 1, 2017
Best cornbread I’ve made without a mix! It also warms up well a few days after being made, I warm the leftovers in the oven. Also I made no changes to the recipe, it came out perfectly!
 
CaliGirl325 August 3, 2017
Delicious! I made this tonight to go with a vegan tortilla soup. Followed the recipe exactly except I used almond milk instead of soy. Came out better than other cornbread recipes I've made (and none of those were vegan). Four of us enjoyed it, including three meat eaters. Drizzle a little honey on it for an added touch
 
Martin May 31, 2017
As an update, when the cornbread cooled off completely, it was not crumbly at all and in my opinion, tastier. This is a keeper.
 
Martin May 29, 2017
Just made this. Wifey likes it a lot, me, not super impressed. Used almond milk, coconut oil, 3 tsp apple cider vinegar, 1 tsp baking powder, 1 tsp baking soda and 4 tbsp brown sugar. I do agree that it is crumbly and I was surprised that I couldn't taste the coconut, but happy that there was no taste of baking soda, which I abhor. Anyone with tips about keeping it from crumbling? It was not so much that I couldn't cut it in half, but it was sensitive. Have to add that it was really soft, like a perfect cake.
 
Elsabeth May 31, 2017
I believe the secret to no crumbling is following the recipe exactly. Eggless quick breads are very tricky and when someone finds a recipe that they way works, I always follow it exactly. I used the 2 tsp baking soda and no baking powder and all the sugar. It was smooth and held together beautifully. After getting a successful result, then I start to tweak it per my taste and then I know what makes it work and what makes the result fail.