This buttery Vegan Moist Cornbread is seriously the best! It’s easy to make in one bowl and bakes up perfectly sweet with a tender crumb. Pair it with chili, soup or beans for the most cozy meal. Or enjoy it as a snack with a smear of butter and drizzle of maple syrup!
Why You'll Love This Moist Cornbread
This one-bowl cornbread is the best vegan cornbread recipe! It’s slightly sweet, perfectly tender and absolutely delicious. It’s also super easy to make and only uses a single bowl! How can you go wrong with that? We love to serve this dish alongside a hearty bowl of chili or as a side to a holiday meal. It also makes an incredible snack topped with butter and a drizzle of maple syrup or honey!
Equipment Needed
This homemade vegan cornbread can be made in one bowl and just poured into a 9x5-inch loaf pan. Hardly any mess to clean up!
Moist Cornbread Ingredients Needed
This easy cornbread recipe uses just 9 super simple ingredients, most of which you probably have in your kitchen. Here's the lineup:
- Coconut Milk: For a rich, moist vegan cornbread we recommend canned full fat coconut milk. No buttermilk necessary!
- Butter: To keep this recipe vegan, use a plant-based butter. If you are not vegan or dairy-free, feel free to use regular butter.
- Corn: Totally, optional but it gives this vegan cornbread a nice hearty crumb. If you want a smoother cornbread texture, you can leave the corn out.
- Baking Staples: You’ll need some baking powder & salt so that the cornbread bakes up nice and fluffy.
- Nutritional Yeast: For a boost of delicious flavor!
- Sugar: Just a bit of sugar adds the perfect amount of sweetness.
- Cornmeal: A must for that classic cornbread flavor.
- Flour: For the best texture, we recommend all-purpose flour for this recipe. If you are gluten intolerant, feel free to use gluten-free all purpose flour. Our favorite brand is King Arthur Measure for Measure.
- Toppings: We love this vegan cornbread served with vegan butter and a drizzle of maple syrup! If you're not vegan, feel free to drizzle it with honey. It's so good!
How to Make Moist Cornbread
The best part about this vegan cornbread recipe? It’s SO easy to make. You’ll need one bowl, one pan and just 5 minutes to prep. Here are the simple steps:
Step 1: Using one bowl, mix the coconut milk, melted vegan butter, baking powder, sugar, salt, and nutritional yeast together.
Step 2: Add the corn and mix. Then, add the cornmeal and regular or gluten free all purpose flour. Mix until a thick batter forms.
Step 3: Transfer the batter into a greased 9x5-inch loaf pan and bake it in an oven that has been preheated to 375ºF for about 40 minutes.
Step 4: Enjoy with vegan butter and drizzle with maple syrup.
Expert Tips
- Gluten-free Cornbread: If you'd like to make this recipe gluten free, we recommend King Arthur Measure for Measure gluten-free flour.
- Fresh Cornmeal: Check your cornmeal for rancidity before baking. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.
- Don't Over-Bake: This vegan cornbread is very moist, but like most cornbread recipes, it can dry out easily if it’s baked too long. Keep a close eye on it, and check the doneness frequently once it gets close.
Vegan Cornbread Serving Suggestions
Cornbread is a great pairing with chili, soup, and salad. It's the perfect vegan side dish to any meal!
Storing Vegan Cornbread
Store leftover cornbread at room temperature in an airtight container for 1 to 2 days, depending on the temperature and humidity. For longer storage, place it in an airtight container in the fridge for up to about 5 days, or in the freezer for up to 3 months.
Reheat in the microwave or in a toaster oven.
Quick tip: Refrigerating this (or any baked good) tends to dry it out. If you do refrigerate it, we recommend reheating it in the microwave as it is best enjoyed warm.
More Vegan Bread Recipes to Try
- Maple Butter Banana Bread
- No-Knead Focaccia
- Chocolate Pumpkin Bread
- Cheesy Cornbread
- Vegan Breadsticks
Frequently Asked Questions
Many cornbreads contain butter, lard, buttermilk, or eggs. Luckily, this vegan cornbread recipe is the best cornbread you'll ever try and it is completely free of butter, milk, and eggs!
You cornbread may be dry because you don't have enough fat content in the batter or because you've baked it too long. We make this cornbread recipe super moist by using coconut milk in the batter. Coconut milk is a great source of healthy fat and provides a ton of moister to this cornbread. Follow the baking instructions below to ensure you don't over bake your cornbread.
Traditional cornbread is not gluten-free. This cornbread recipe is gluten-free friendly because cornmeal is naturally gluten-free and you can use gluten-free all purpose flour in this recipe.
Moist Cornbread
Ingredients
One-Bowl Vegan Cornbread
- 1 13.5 oz can full fat coconut milk
- ¼ cup melted vegan butter
- 1 cup canned corn, rinsed and drained optional
- 2 teaspoon baking powder
- 2 tablespoon nutritional yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 cup cornmeal
- 1 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
For Vegan Cornbread Topping
- softened vegan butter
- maple syrup or honey
Instructions
Vegan Cornbread
- Preheat the oven to 375ºF.
- Using one bowl, mix the coconut milk, melted vegan butter, baking powder, sugar, salt, and nutritional yeast together. Add the corn and mix. Then, add the cornmeal and regular or gluten free all purpose flour. Mix until a thick batter forms.
- Transfer the batter into a greased 9x5 inch loaf pan and bake it in the oven for about 40 minutes. Serve with vegan butter and drizzle with maple syrup.
Video
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Abbey says
I make this recipe every time I make rice and beans and it is so good every single time! it is my all-time favorite cornbread recipe. I use gluten-free 1 to 1 flour from bobs red mill and a heaping quarter cup of Lokanto sweetener instead of sugar and it is perfection!!
Jillian says
Hi Abbey! Thank you for your comment! I am so happy to hear that you enjoy my cornbread recipe!
Mary Beth says
Hi can you explain how to turn this into a muffin recipe?
Jillian says
Hi Mary Beth! I'd try baking these as muffins at a lower temp (350F) and for less time (25-30 minutes). This should make about 12-14 muffins. Fill your muffin wells about 2/3 of the way full. Be sure to grease the wells.
Olivia says
Hi! I haven't tried it yet but I'd love to! What kind of corn do you recommend for the corn to mix in? White, yellow, etc? Thank
Jillian Glenn says
Either white or yellow will work! Hope you love this recipe!
Mia Hickey says
Hi! Super excited to try this recipe! Is it ok to leave out the nutritional yeast if I don’t have it on hand? Thank you!
Jillian Glenn says
Absolutely!
Shirley says
Can used creamed corn? Or leave out the corn all together?
Jillian Glenn says
I don't see an issue with adding creamed corn but I would cut back on the amount to not overly wet your cornbread. You can definitely leave the corn out completely.
Meredith says
Hello-I’m excited to try your recipe. The pics look just what I envision cornbread to be. If I made it tonight (3 days before thanksgiving), would you recommend I keep it out or put in the fridge. And if in the fridge, how long would you heat it for in the microwave Sorry, one more question. Would you reheat it whole or sliced? Thank you for your assistance.
Jillian Glenn says
We keep on the counter 2 days or fridge for up to 5. Fridge can dry out baked goods so keep that in mind. I would reheat each individual slice - 15-20 seconds should do the trick.