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I've been perfecting and refining this vegan cornbread recipe for over 20 years! With tons of delicious suggested mix-ins, it works gloriously with barbecue, chili, or even as part of Thanksgiving stuffing. Having been tested by over 400 recipe testers worldwide, this cornbread is super-reliable, even if you're a kinda terrible cook.
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Alright, let’s talk about the elephant in the room first: you can totally make this in a cake pan without following the skillet method, and I have included notes in the recipe card for doing just that. Heck, you can even use this batter for corn muffins. It’s quite the versatile batter.
Serve it up with minced chilies mixed in to go with Korean BBQ sauce grilled vegan chicken, or pan-fry wedges of it, drizzle it with vegan sour cream and chives, and serve it alongside a bowl (or hat) full of vegan chili. Or grab some roasted chestnuts and get ready to turn this bad boy into the best vegan cornbread stuffing you’ve ever put out on your Thanksgiving table.
So preheat your oven and let’s get that skillet sizzling!
Jump to:
🥰Why you'll adore this vegan cornbread recipe
🌽 Cornmeal & Masa Harina Magic: Using a blend of yellow cornmeal and masa harina gives this cornbread its authentic flavor and tender texture. Don’t freak out though. If you can’t get masa harina, I also provide instructions for making it without that stuff.
✌️ Easy-Peasy Ingredients: Some vegan cornbread recipes require some sorta obscure nonsense to pull off. But you won’t have to hunt down any hard-to-find ingredients for this one! Most of what you need is probably already in your pantry. It’s all stuff you should be able to grab from your local supermarket, but I have included links to have everything delivered right to your door, because I love ya.😘
✅ Tested and Approved Worldwide: Like all of my vegan recipes, I've shared it with my team of hundreds of recipe testers around the globe. They replicated it with rave reviews, so you can trust it’ll turn out great no matter where you are and what variety of plant-based milk is on the
🌶️Ingredients for vegan cornbread
Masa Harina
Yellow masa harina is a staple in vegan Mexican cuisine for making tortillas and vegan tamales alike. It is made from finely milled dried corn treated with lime (nixtamalization), which enhances its nutritional content and gives this cornbread a better texture than most recipes. If you don’t have masa harina, you can substitute it with additional cornmeal, or use masa arepa instead.
If you are looking for a recommendation, I am a major fan of the masa harina products from Masienda. They use wonderful heirloom corn varieties in their masa and treat the earth with dignity and care.
Cornmeal
Medium grind cornmeal isn’t nearly as fine as masa harina. It provides the structure that gives a great cornbread recipe its irresistible cakey crumb. If you want to make a blue cornbread, you can, of course, use blue cornmeal instead of the typical yellow stuff, as I do to make my popular blue corn pancakes.
Egg Replacer Powder
This ingredient is basically a mix of plant-based starches which mimic the binding and air bubble-forming properties of eggs. Both Bob’s Red Mill and the OG egg-replacer powder from Ener-G work great in this recipe. If you can’t find either, you can substitute tapioca starch or potato starch and the recipe will still work reliably.
Plant-Based Milk
Unsweetened plant-based milk, such as almond milk, soy, or oat milk, provides moisture and helps blend the ingredients smoothly. Out of all the options, soy milk curdles best when mixed with the acid from the apple cider vinegar, which gives it a buttermilk-like texture. This is the secret to getting a proper moist cornbread.
Don’t Make Bording Ol' Vegan Cornbread!
I mean, unless you are making these as muffins (and even then I’d suggest adding the corn kernels), you are gonna want to jazz up the cornbread with some of these fun goobers!
90% of the time I rock scallions, chives, or minced shallots in the cornbread batter. They offer up their lovely savoriness that balances the sweetness of the bread.
If serving the cornbread with vegan BBQ, vegan chili, or Tex-Mex dishes, storing some jalapeños or Fresno chilies to the batter adds heat and crunch.
✌️Either way, garnishing the finished cornbread with some extra vegan butter, paprika, chives, or parsley makes it look even more inviting. I beg you, m’dear love, please make your food look pretty!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Mexican-Style Vegan Cornbread:
Stir a generous spoonful of minced chipotles in adobo and a handful of fresh cilantro into the batter for a flavorful twist that pairs perfectly with vegan taquitos, mushroom fajitas, or a big ol’ vegan burrito bowl. Pan-fry slices of the cornbread and serve it with a ramekin of salsa roja, tomatillo sauce, or salsa macha on the side.
Vegan Corn Dogs:
You can use this cornbread batter to make legendary vegan corndogs, either with store-bought hot dogs, my vegan hot dog recipe, or vegan sausages. First, preheat your fryer, air-fryer, or Dutch oven on the stovetop with a frying thermometer. Thoroughly coat your favorite vegan hot dogs in cornstarch or flour, and then, working one at a time, dip them into the cornbread batter, ensuring they are fully coated. Immediately fry or air fry them at 350°F (175°C) for 3-5 minutes, turning occasionally, until the batter is golden and crispy. Transfer to a wire rack to drain and cool. Insert sticks if desired and serve with your fave condiments.
Jalapeño Chorizo Cheddar Cornbread:
Mix in 1 cup of vegan cheddar shreds, 1 cup of vegan chorizo crumbles, and finely diced jalapeños into the batter. Top with an additional sprinkle of each of those before baking. The combination of spicy and cheesy flavors creates a satisfying, comforting cornbread that’s perfect with a hearty bowl of Mexican lentil soup or escarole and bean soup.
📖 How to make this vegan cornbread recipe
Nail this quick bread on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Cast Iron-Man:
Preheat your oven to 350°F (175°C). Place a large cast iron skillet (about 10 inches) in the oven to heat up while you prepare the batter.
Step Two
Dry Ingredients:
In a medium-sized mixing bowl, combine the cornmeal, masa harina, flour, baking soda, baking powder, and salt. Stir the dry ingredients together until they’re well mixed and to break up any lumps.
Step Three
Ray Brad-Slurry
In a small bowl, whisk the egg replacer powder and maple syrup together for about one minute until smooth and slightly foamy. Use the tines of a fork or a small whisk for best results.
Step Four
Whisky Tango Foxtrot:
Add the maple syrup mixture to the bowl with the dry ingredients. Pour in the plant-based milk, apple cider vinegar, and olive oil. Stir until the batter is smooth and everything is well incorporated.
Step Five
The Extra-Fun Stuff:
If you’re adding mix-ins like corn kernels or scallions, fold them into the batter at this stage. For a spicier kick, mix in the minced jalapeños if you're serving this cornbread with barbecue.
Step Six
Hot Skillet Glory:
Carefully remove the heated skillet from the oven. Swirl the vegan butter around to coat the bottom and sides of the pan.
Step Seven
Batter Up:
Pour the cornbread batter into the skillet, spreading it out quickly to create an even layer. Return the skillet to the oven and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean, and the edges of the cornbread have pulled slightly away from the pan.
Step Eight
Butter Me Up, Scotty:
Once the cornbread is out of the oven, place a pat of vegan butter on top and let it melt. Garnish with fresh herbs before serving.
💡Serving Ideas
A few of my fave soups that I think go particularly well with this golden, sweet cornbread are roasted carrot lentil soup, vegan chicken noodle soup, and red lentil dal.
Cornbread is essential on my Thanksgiving holiday table! I love to make my holiday spread complete with Turkish green beans, vegan fried chicken, a roasted vegan turkey or a human baby-shaped (I'm not kidding) tofu turkey. I often rock an autumnal dessert like my $25k vegan apple pie recipe, these cardamom glazed, pitachio studded vegan pumpkin muffins or my award winning apple cider donuts.
👉Top tips
- 🔥 Sizzle for Success: Preheat the cast iron skillet in the oven—this is crucial for a crispy, golden crust with a moist, tender inside. Spread vegan butter quickly around the hot pan, then pour in the batter immediately. It should sizzle as it hits the skillet.
- 🙅♀️ Batter Up, Not Over: Stir the wet and dry ingredients until just combined. Overmixing can make the cornbread tough and dense, so stop as soon as the flour is mixed in.
- ⏳ Bulk Means Bide Your Time: Extra mix-ins will extend the cooking time, so be patient if you’ve added corn, peppers, or other goodies like crumbled applewood smoked vegan breakfast sausage.
- ⏱️ Cool Your Cornbread Jets: Let the cornbread rest in the skillet for at least ten minutes before slicing. This allows it to firm up, making it easier to cut without crumbling.
🤷♀️ Recipe FAQs
Yes, you can use a metal baking dish, but you won’t get the same crispy crust as with a cast iron skillet. Preheat the baking dish in the oven for a few minutes before adding the batter for better results.
For sure. This recipe works great in a 13x9-inch Pyrex pan.
For sure, but my recommendation is to use whole wheat pastry flour if you are going to use it in place of the all-purpose flour. If you use whole wheat, the bread will not be 100% as soft and tender, but it will still be delicious, especially if you are going to grill slices to serve with BBQ foods.
Using this exact recipe but substituting a gluten-free flour blend works pretty amazingly! I love the gluten-free measure-for-measure flour mix from King Arthur.
🌡 Storage:
To store cornbread, let it cool completely, then place it in an airtight container. Keep it on the kitchen counter at room temperature for up to 3 days, or in the refrigerator for up to one week. If you need to stack pieces, separate layers with parchment paper to prevent sticking.
❄️ Freezing:
For longer storage, you can freeze cornbread. Wrap the cooled cornbread tightly in aluminum foil, then place it in a reusable silicone bag or airtight container. Store it in the freezer for up to 2 months. When ready to enjoy, thaw the cornbread at room temperature, and pan-fry slices of it in a little olive oil to bring it back to life.
🔥 Stovetop Reheating:
Slice the cornbread into pieces. Heat a small amount of olive oil in a skillet over medium heat. Once the oil is shimmering, add the cornbread slices and pan-fry on all sides until golden and heated through, about three to five minutes per side.
⚡️ Microwave Reheating:
Place a slice of cornbread on a microwave-safe plate. Cover it with a damp cloth to retain moisture, then heat on medium power for thirty to sixty seconds, checking for warmth. Be cautious not to overheat, as the cornbread can dry out quickly.
🔥 Oven Reheating:
Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to keep it from drying out, and place it on a baking sheet. Heat for 8-10 minutes, or until warmed through. For extra crispness, remove the foil during the last few minutes of reheating.
✌️A few soups that are super-yummy to serve with vegan cornbread:
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Get your hands on seriously crowd-pleasing vegan Thanksgiving menus, including detailed video guidance from Chef Adam Sobel.
The Best Vegan Cornbread Recipe
Equipment
- large skillet (10 inches)
Ingredients
- 1 ½ cups yellow cornmeal
- ½ cup masa harina or substitute with additional cornmeal
- 2 ½ cups all-purpose flour or gluten-free all-purpose flour mix
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 3 tablespoons egg replacer powder
- 1 cup maple syrup
- 3 cups unsweetened plant-based milk
- 2 teaspoons apple cider vinegar
- ⅓ cup olive oil
- Optional but recommended mix-ins:
- ⅔ cup sliced scallions
- 1 cup fresh or frozen corn kernels
If serving your cornbread with chili or vegan barbecue:
- 1 minced jalapeño or Fresno chili
For Baking:
- 2 tablespoons vegan butter
- ½ teaspoon smoked paprika
For Serving:
- 1 tablespoon vegan butter
- 1 tablespoon minced chives or parsley
Instructions
- Preheat the oven to 350°F (175°C). Place a cast iron pan into the oven to heat while you put the batter together.
- Whisk together the cornmeal, masa harina, flour, baking soda, baking powder, and salt in a medium-sized mixing bowl.
- In a small bowl, using the tines of a fork or a small whisk, beat together the egg replacer powder and maple syrup for about 60 seconds until smooth and a little foamy.
- Using a rubber spatula, add the maple/egg replacer slurry into the bowl with the dry ingredients. Add the milk, cider vinegar, and olive oil, and mix together until smooth.
- If using any mix-ins, stir in the corn and scallions last. If you are going to be serving the cornbread with BBQ dishes, you can also stir in some minced chilies.
- Remove the hot skillet from the oven, and spread the margarine around the bottom and sides of the pan.
- Using a rubber spatula, add the cornbread batter, and spread it quickly around into an even layer. Place the cornbread back into the oven and bake for 50-55 minutes until a toothpick can be removed from the center without having wet batter adhere to it, and the sides of the cornbread should appear lightly browned and pulling away from the edges of the pan.
- Remove the cornbread from the oven, and just before serving, place a pat of vegan butter in the center and garnish with fresh herbs.
Video
Notes
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Bryan Shaw says
Easy to make and super delicious!
Brenda says
Thank you for this recipe for delicious cornbread. The texture was light and hearty, with just the right amount of sweetness from the maple syrup.
Dina LeClair says
This was fantastic. I made mine gluten free due to my Thanksgiving guests diet needs and it was perfect! Used part of it in the amazing stuffing recipe Adam provided and the rest was put on the table. And gone in no time!
Allyson says
The his cornbread is easily a 5-star recipe! Super simple, so many options to modify based on your entree, and everyone loves it! This is definitely my go to for cornbread.
Ruth Kivi says
I made this cornbread a few days ago and it is the best cornbread I've ever tasted! Shared it with the grandkids (grown-up) and they loved it, too. Freezes and thaws easily without getting soggy. Marvelous it was!
Lizzy says
looks great, esp. about having a super hot skillet!!
but, I think leaving it in the pan to firm up, is letting the bottom steam. No one wants a soggy bottom. Flip it out on a plate, and don't cut it for a little while. It will do better.
Robyn says
I made the recipe with Fresno Chilies as an add-in. Love the savory but slightly sweet flavor. Dry mealy cornbread? Not here! Adam's recipe is spot-on complement to his chili (not in a hat) recipe.
K.P. says
Easy and scrumptious! 😋
Kelly McLaughlin says
This cornbread recipe is absolutely epic and would be great for a crowd! The masa harina adds something magical to the texture, so this is like no other cornbread recipe I have ever tried. You will not be disappointed!
Marna says
I can’t wait to make this but don’t have the egg replacer so I might have to wait. I have both tapioca and potato starch but I worry it won’t taste as amazing???? Did you use egg replacer?
hg says
I never really liked corn bread til I made this recipe. All other corn breads Ive had in the past were so dry and literally hard to swallow. This was delicious, moist and easy to make. I use tapioca starch in place of the egg replaced with no issues at all. Also , the little pops of the corn kernels were a pleasant surprise in each bite.
Nicol Moorhead says
I don't have any either. I intend to make it with a flax egg as a replacement. That's typically: 3 Tablespoons of water mixed into 1Tablespoon of flax meal (this is equal to 1 egg). I've used it everywhere that egg replacer and had no issues.
Crystal Gunter says
I have an egg replacer issue too. The recipe reads 3 tablespoons of replacer. I have no idea how many eggs one tablespoon f replacer represents. Should I assume one egg per tablespoons, therefore this recipe requires 3 "eggs?"
Adam Sobel says
This vegan recipe was never written with the intention of someone replacing the egg replacer with actual chicken eggs.
If you can't find egg replacer powder, you can substitute it with other starches like cornstarch, arrowroot, or tapioca starch.
Bryan Shaw says
I made this and it got gobbled up in no time! It was delicious!