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Perfectly Fluffy Vegan Cornbread Recipe

This Fluffy Vegan Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it’s a great pairing for soup or stuffing. It’s made with pantry staple ingredients and ready in under an hour! 

overhead shot of vegan cornbread in a le creuset ceramic yellow dish on a marble table

How to Make Cornbread Moist

  • Be sure to use a high enough ratio of liquid to dry ingredients. Cornmeal is very absorbent so it can take on a lot of milk and oil.
  • Do not over bake your cornbread. This may seem obvious, but it’s important to keep an eye on your bread while it is baking so that it does not dry out in the oven. Many ovens are not fully calibrated to their exactly set temperature, so yours may run hotter or colder than mine. Begin checking for doneness around the 30 minute mark (and sooner if you make a half batch).
  • Use medium grind cornmeal. This may be a personal preference, but whenever I use fine cornmeal the texture is never ideal (likely because it absorbs so much of the liquid in the blending process).

slice of fluffy cornbread on a plate with a pour of maple syrup

How to Make Fluffy Vegan Cornbread

  • As this is a vegan recipe, we are not relying on eggs for lift in the bread. Instead, we use combination of baking powder (2 TBS) and vinegar will achieve the lift we’re looking for.
  • Bake at a high temperature, about 400 degrees F. This will ensure our mixture begins rising immediately when added to the oven.
  • Do not over mix your batter. Be sure to combine the dry and wet mixes until just integrated.

pat of butter on top of a vegan cornbread slice

What can I do with leftover cornbread?

Cornbread can be easily frozen and reheated for later enjoyment. However, I like to use leftover cornbread in this Cranberry Cornbread Crisp, which also uses leftover cranberry sauce!

I will be using this particular recipe in place of croissants in this stuffing recipe.

I would also imagine that leftover cornbread makes for delicious croutons, specifically atop black bean soup!

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overhead shot of perfect cornbread in a le creuset ceramic yellow dish on a marble table

Perfectly Fluffy Vegan Cornbread

  • Author: Emily
  • Total Time: 50 minutes
  • Yield: 20 slices 1x
  • Diet: Vegan


This Fluffy Vegan Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it’s a great pairing for soup or stuffing. It’s made with pantry staple ingredients and ready in under an hour! This recipe is easily halved***


Units Scale
  • 2.5 cups all purpose flour
  • 2 cups medium yellow cornmeal
  • 2 tsp sea salt
  • 2 TBS baking powder
  • 1 cup granulated sugar (use 1.25 cups if you prefer a sweeter bread)
  • 1 TBS apple cider or white vinegar
  • 2/3 cups canola oil
  • 2.5 cups unsweetened nondairy milk
  • 1.5 cups corn kernels, fresh or frozen (optional)


  1. Preheat your oven to 400 degrees F and oil a 9×13 baking dish.*
  2. To a large bowl, combine flour, cornmeal, salt, and baking powder and mix to combine.
  3. In a small bowl, combine sugar, vinegar, canola oil, and almond milk. Pour wet mixture into dry and fold together until no dry spots remain. Carefully fold in corn kernels if using. Pour mixture into prepared pan and bake for 35-45 minutes, checking for doneness around the 30 minute mark. To test this, stick a small knife inside the center of the bread. If it comes out clear with no crumbs, the bread is done. Let cool completely (it will continue to firm up as it cools).


If making a half recipe, use an 8×8 square dish or a cast iron skillet instead instead.

Have leftover cornbread? Make this Cranberry Cornbread Crisp.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Side
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 213 calories
  • Sugar: 10.7 g
  • Sodium: 43 mg
  • Fat: 8.2 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 7. 5g
  • Trans Fat: 0 g
  • Carbohydrates: 32.9 g
  • Fiber: 1.6 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: cornbread, corn, bread, side, stuffing, Thanksgiving

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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