Vegan Cornbread | Super-Easy One Bowl Recipe

A stack of cornbread pieces.

Cornbread is always welcome here at The Plant Riot. Whether it’s on the side of a bowl of chili, a plate of BBQ, or a warming soup – we never say no! We’re happy to report that it’s a super-easy to make cornbread from scratch using a vegan recipe. With our version, all the delicious flavors come straight from plants! There are no eggs, dairy, or other animal products – which cuts out all kinds of unhealthiness.

How to Make Vegan Cornbread from Scratch

Recipe ingredients laid out on a table.

Our vegan cornbread follows a straightforward, one-bowl recipe. Just mix all the dry ingredients and veggies together: cornmeal, flour, sugar, baking powder, baking soda and salt and canned corn kernels, a sliced jalapeño, and some chopped bell pepper (specific amounts are listed in the recipe). Then add the plant milk (e.g. almond or oat milk) and vegan ‘butter’ and stir until everything is JUST mixed. After that, you simply pour the batter into your baking pan and put it in the oven!

Now, this recipe makes a somewhat sweet cornbread. We know that sweet cornbread isn’t everyone’s favorite – so in that case, you can just reduce the sugar. Your recipe should come out just fine.

Batter in a baking pan ready to be cooked.

Tips, Tricks, and Troubleshooting

Given that cornbread has been around so long and spread so far, it’s no surprise there are hundreds of different recipes out there (even vegan ones). However, there are a few tips and tricks that are common across the board. So, here’s what to do if your cornbread doesn’t come out quite the way you wanted.

Is it:

  • Bitter? Cornmeal can go rancid quite quickly, which could cause a bitter taste. So if this happens, you may need to buy fresh cornmeal. This flavor can also result from the baking powder – so double-check how much you used, and maybe try another brand.
  • Crunchy or Gritty? Some people like some crunch in their cornbread. However, if you don’t, you can select a more finely ground cornmeal. Also, you can try soaking your cornmeal overnight in some of the liquid from the recipe.
  • Dry and Crumbly? You might have overmixed. Cornbread should only be mixed until just combined and still lumpy. In fact, a smooth batter makes crumbly cornbread. You should also make sure your oven temperature is correct (too high = dry). However, if these tricks don’t work, you can increase the amount of canned corn that you use, or even replace some of the liquid with creamed corn. Otherwise, you could try adding a flax egg to the mix.
  • Flat (it didn’t rise)? It’s possible that your baking soda is old and lost some potency. Overmixing can also be the culprit. Finally, get the bread into the oven as quickly as possible after mixing the batter. If you don’t, the baking powder won’t reach the right temperature fast enough to do its job!
Finished cornbread in a baking pan, cut into squares and ready to eat.

How Long will Cornbread Keep?

If you can’t finish all your cornbread in one sitting, try these storage options. In each case, place it in a sealed container to stop it from drying out.

  • Room temperature: 1-2 days.
  • In the fridge: About 1 week, but make sure it has cooled to room temperature before chilling. Otherwise, water condensation will form and make your cornbread spoil faster.
  • In the freezer: 2-3 months. Again, make sure it is at room temperature first.

We hope you enjoy your fresh, hot, vegan cornbread – see how easy it is to make from scratch? What will you eat it with? If you try this recipe, let us know with a comment and rating. Every bit of feedback helps make The Plant Riot even better.

And if you’re looking for some more comfort food, you might like our Creamy Potato Salad, Beet Mac and Cheese, and Hasselback Potatoes.


Vegan Cornbread | Super-Easy One Bowl Recipe

Finished cornbread in a baking pan, cut into squares and ready to eat.

Try this super-easy vegan cornbread recipe right now! Make some amazing cornbread from scratch using just a handful of ingredients, 1 bowl, and a baking pan!

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 10 minuters
  • Cook Time: 25 to 30 minutes
  • Total Time: 35 to 40 minutes
  • Yield: 16 squares 1x


  • 1 1/4 cup cornmeal (see notes)
  • 1 cup all-purpose flour (or Bob’s 1-for-1 gluten-free flour)
  • 1/41/2 cup organic raw sugar (see notes)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canned corn kernels, drained
  • 1/4 red bell pepper finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 cup almond or oat milk
  • 1/4 cup vegetable oil or melted vegan ‘butter’


  1. Preheat the oven to 375F/190C and line a 8 inch/20cm rectangle baking pan with parchment paper. 
  2. Into a large mixing bowl, add cornmeal, flour, sugar, baking powder, baking soda, salt and vegetables. Mix well to combine.
  3. Stir in oil/melted vegan ‘butter’ and plant milk. Mix until JUST combined, and then scoop cornbread batter into the prepared baking pan.
  4. Bake for 25-30 minutes or until a skewer inserted into the cornbread comes out clean. 
  5. Once the cornbread has cooled, cut into 16 squares and enjoy with Bean Soup, Chili or as a side to any of your favorite meals!


Store your vegan cornbread in an airtight container as follows:

  • Room temperature: 1-2 days.
  • In the fridge: About 1 week, but make sure it has cooled to room temperature before chilling. Otherwise, water condensation will form and make your cornbread spoil faster.
  • In the freezer: 2-3 months. Again, make sure it is at room temperature first.


  • Cornmeal: If you don’t want some crunch in your cornbread, you can select a more finely ground cornmeal (or give it a few pulses in your food processor). Also, you can try soaking your cornmeal overnight in some of the liquid from the recipe (we have not tried this but saw it recommended online).
  • Sugar: We have included a range for the amount of sugar to be used in this recipe. If you like your cornbread sweet, use a 1/2 cup of sugar. If you prefer your cornbread less sweet, opt for 1/4 cup. We’ve tried baking the cornbread both ways and its taste great either way. It’s just down to you personal taste.

Keywords: vegan cornbread, easy cornbread recipe, cornbread from scratch, The Plant Riot


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