Dairy-Free, Plant-Based Cornbread So Good You’ll Fool a Non-Vegan

Cornbread is one of my favorite foods, hands-down. That perfect mix of sweet and savory, with a little texture from the corn, just hits the spot! Naturally, one of the first vegan recipes I ever worked on was this dairy-free, plant-based vegan cornbread recipe.

And let me tell you–it’s been a hit.

I’ve made this for vegans and non-vegans alike, and everyone agrees that it’s extremely delicious. The best part is, it’s such an easy vegan cornbread to make!

This page may contain affiliate links. You’ll be supporting us if you use them, so thank you!

How easy is it to make dairy-free, plant-based vegan cornbread?

I’m sure you don’t want to wait to make this cornbread any more than you have to, so I’ll get to the point:

If you can turn on an oven and mix a few ingredients in a bowl, you are on your way to becoming a plant-based cornbread overlord.

– Me, drunk on three mini loaves of this delicious cornbread

That’s the honest truth. This recipe just involves mixing together some dry and wet ingredients, pouring the resulting mixture into a mini-loaf baking pan, and throwing it in the oven. It doesn’t get much easier. There’s really no need to buy a pre-made mix when this doesn’t take any longer and tastes way better.

Why not use vegan cornbread mix?

I used to think this way. However, after I bought multiple different cornbread mixes, I realized that none of them were quite what I wanted. Then, I looked at the ingredients, and realized how simple it is to make cornbread from scratch. I’m not sure why it took me so long to look at the label, but I suppose I was lured by the mystique of Big Cornbread when I was just a little too hungry during those many trips to the store.

Certainly, a cornbread mix is easier, right? Wrong.

vegan cornbread
Pictured: Your new favorite cornbread

How long does homemade dairy-free, plant-based vegan cornbread last?

But, but, but… what about those magical preservatives in store-bought cornbread mix? Don’t they ensure that my cornbread will last for weeks?!

OK, let’s be real for a second. You’re going to make the cornbread, and eat it quickly. I know you have good intentions, or maybe it’s your resolution to eat less, but who are we kidding?

This dairy-free, plant-based vegan cornbread is a 10 out of 10 on the delicious scale, and is meant to be eaten as soon as humanly possible! That said, if you really want to delay the consumption of this mouth-watering baked good, it will keep for 2 to 3 days after cooking, or up to a week in the fridge. No preservatives required! Freeze it, and you can enjoy it months later.

But let’s not pretend, here–once you make this cornbread, you will eat it. All. Fast.

Embrace your inner glutton.

Vegan Cornbread So Good You’ll Fool A Non-Vegan

Dairy-free, plant-based vegan cornbread. Super easy, super tasty.
Your tastebuds won't know what hit them!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: cornbread, dairy-free, easy, plant-based, quick, vegan, versatile
Prep Time: 5 minutes
Cook Time: 21 minutes
Servings: 6 mini loaves
Calories: 411kcal





  • Preheat the oven to 400 degrees F, and spray the mini-loaf pan with nonstick spray.
  • In a mixing bowl, combine the oil, unsweetened almond milk, lemon juice, and vanilla extract. Mix for 30 seconds, then add the frozen corn, and mix again.
    1 1/4 cup unsweetened almond milk, 1/3 cup canola oil, 1/2 cup frozen corn, 2 tsp lemon juice, 1 tsp vanilla extract, 1 tsp apple cider vinegar
  • In a separate mixing bowl, combine the flour, cornmeal, brown and white sugar, salt, and baking soda and stir until well-mixed.
    1 1/8 cup yellow corn meal, 1 cups unbleached flour, 1/3 cup dark brown sugar, 1 tsp salt, 3/4 tsp baking soda, 1/3 cup granulated sugar
  • Mix all ingredients together and stir until well combined. Pour the batter into your mini-loaf pan.
  • Bake at 400 degrees F for 18-21 minutes, or until a toothpick inserted in the center of one of the loaves comes out clean.
  • ENJOY!!


If you’d rather, you can substitute the unsweetened almond milk for another unsweetened vegan milk, such as soy.
This cornbread pairs really well with our instant pot sweet potato lentil recipe!


Calories: 411kcal | Carbohydrates: 64g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Sodium: 566mg | Potassium: 210mg | Fiber: 4g | Sugar: 24g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

Can I make vegan cornbread muffins, or USE AN 8×8 pan instead?

Of course! No need to change the recipe. Just pour the batter in your pan of choice, and simply check on the progress with a toothpick every few minutes after the 15 minute mark until the toothpick comes out clean.

Regardless of the pan you use, everyone’s oven is a little different, and baking times change at different altitudes. Therefore, it’s best to start checking for doneness with a toothpick periodically once the top gets light golden brown, and use the stated cook time as a general guideline.

Bon Appétit! If you like this, check out some of our other easy vegan recipes!

1 thought on “Dairy-Free, Plant-Based Cornbread So Good You’ll Fool a Non-Vegan”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating