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    Best Vegan Cornbread Recipe

    Jump to Recipe·Print Recipe

    This is seriously the BEST Vegan Cornbread recipe and so easy to make. It’s perfectly sweet, moist, tender, and comforting. The perfect side for chili, soups, and stews.

    Vegan cornbread stacked up.

    It doesn’t get much better than a slice of warm cornbread with a big bowl of chili on a crisp fall day. So, get ready for the best vegan cornbread recipe…EVER!

    I wanted to create a healthy, no oil, vegan version of a classic favorite. And, mission accomplished. All you need is 1 bowl, less than 10 ingredients, and less than 30 minutes. It’s completely plant-based, oil-free, and the perfect side for chili and soup. Also, try having it as a snack with some of this Instant Pot Apple Butter. Heaven.

    Are you ready? Let’s make the best vegan cornbread!

    Easy vegan cornbread in baking stone on wooden table.

    Table of Contents

    • How To Make Easy Vegan Cornbread
    • Vegan Cornbread Q & A
    • What Do I Serve With Vegan Cornbread
    • The Best Vegan Cornbread Recipe

    How To Make Easy Vegan Cornbread

    This recipe could not be any easier. You simply combine the ingredients, mix, dump into a pan, and bake. Let me show you.

    • Combine the cornmeal, organic unbleached all-purpose flour, baking powder, and salt in a large mixing bowl and whisk. You could also use white whole wheat or whole wheat flour as well.
    • Add the maple syrup, almond milk, apple cider vinegar, and aquafaba (chickpea juice) to the dry ingredients and mix everything together until the batter is pretty smooth. But, DON’T overmix.
    • Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean. Remove from the oven and give it a little time to cool down before you serve it. That’s it!
    Cornbread in baking pan with chili on wooden table.

    Vegan Cornbread Q & A

    Can I Make This Into Muffins?

    • Absolutely! Simply add the batter to a nonstick muffin pan and bake at 350 degrees for 30 minutes. The muffins are ready when you insert a toothpick and it comes out clean.

    Can I Make Gluten-Free Vegan Cornbread?

    • Yes! I prefer Bob’s Red Mill Gluten-Free Baking Flour in place of regular flour.

    How Do I Store Leftovers?

    You can store any leftovers in the fridge, freezer, or even on the counter. Here’s how you do it.

    • Counter Top: You can keep on the counter for about 4-5 days, covered.
    • Fridge: Store in the refrigerator for a week.
    • Freezer: You can freeze this cornbread for up to 3 months. When you’re ready to enjoy simply let it thaw overnight in the refrigerator and then warm it up in the oven or microwave.
    Vegan cornbread in tray with white napkin.

    What Do I Serve With Vegan Cornbread

    • Instant Pot Vegetable Soup
    • Instant Pot Vegan Chili
    • Easy Vegan BBQ Baked Beans
    • Easy Instant Pot Cabbage
    • Sweet Potato Black Bean Chili
    • Smear it with this Instant Pot Apple Butter
    Bowl of chili and two pieces of vegan cornbread.

    You will love this Easy Vegan Cornbread recipe. It’s…

    • Easy to make
    • Sweet, but not too sweet
    • Moist
    • Oil-Free
    • Satisfying
    • Crisp around the edges
    • Delicious!

    Need a few more “sweet” treats? Try my Vegan Chocolate Chip Pumpkin Bread, Healthy Vegan Banana Bread, and Vegan Sweet Potato Casserole.

    If you would like to know more about oil-free baking check out this article, Healthy Oil Replacements In Baking.

    Cornbread in tray with white napkin.

    If you make this recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    three square pieces of cornbread stacked on each other

    The Best Vegan Cornbread Recipe

    ★★★★★ 5 from 58 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 25 mins.
    • Total Time: 35 minutes
    • Yield: 12 slices 1x
    • Category: Side Dish
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    This is seriously the BEST Vegan Cornbread recipe and so easy to make. It’s perfectly sweet, moist, tender, and comforting. The perfect side for chili, soups, and stews.


    Ingredients

    Scale
    • 1 cup yellow cornmeal
    • 1 ¼ cup of whole wheat flour or organic unbleached flour
    • 1 Tbsp baking powder
    • ½ teaspoon salt
    • ¼ cup maple syrup or agave
    • 1 ¼ cups unsweetened almond milk
    • 1 Tbsp apple cider vinegar
    • ⅓ cup aquafaba

    Instructions

    1. Preheat oven to 400 F˚ and line an 8 x 8 baking pan with parchment paper. You could also use a nonstick or silicone baking pan.
    2. Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together.
    3. Add the maple syrup, almond milk, apple cider vinegar, and aqufaba to the dry mix. Whisk until everything is combined but do not overmix.
    4. Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean.
    5. Remove from the oven, let the cornbread cool for a few minutes, then serve.

    Equipment

    Round Cake Pan

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    8 x 8 Baking Pans

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    Spatulas

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    Mixing Bowls

    Buy Now →

    Notes

    Aqufaba is the juice from a can of chickpeas. It takes the place of oil in this recipe. If you don’t have aquafaba you can use unsweetened apple sauce.

    Nutrition

    • Serving Size: 1
    • Calories: 107
    • Sugar: 4.1 g
    • Sodium: 73.5 mg
    • Fat: 0.8 g
    • Carbohydrates: 22.9 g
    • Fiber: 1.1 g
    • Protein: 2.3 g
    • Cholesterol: 0 mg

    Keywords: Fall, holidays, winter, side dish, cornbread, vegan cornbread, no oil, oil-free

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    cornbread on top and bottom of picture with title in the middle for pinterest.
    « Vegan Pepper Steak With Onions
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    Reader Interactions

    Comments

    1. Marcy

      March 26, 2023 at 5:03 pm

      Would you size up the containers when doubling and tripling this recipe, please?
      Amazing cornbread. . . . has to be doubled or tripled!!!!!

      ★★★★★

      Reply
    2. Hannah M

      March 23, 2023 at 8:33 am

      My go to cornbread recipe. Love that I always have these ingredients on hand.

      ★★★★★

      Reply
    3. Laurel

      March 21, 2023 at 2:30 pm

      The cornbread was delicious. Made per recipe, using whole wheat and soy milk, and poured into a paper-lined glass pie dish. Thirty minutes was perfect. Can’t get any simpler or better than this. Thank you!

      ★★★★★

      Reply
    4. Elaine Tsai

      December 01, 2022 at 8:29 pm

      Made this and served it with chili and collard greens. So, so delicious. It’s a keeper. I’m glad I found your website as your recipes are excellent.

      ★★★★★

      Reply
    5. Carolyn L.

      November 30, 2022 at 7:00 pm

      This looks good, I’m trying it tomorrow.

      Reply
    6. Christy Coughlin

      September 25, 2022 at 5:32 pm

      We are moving so I made this using ingredients left in my pantry. It turned out perfectly! I baked it in a cast iron skillet. I combined oat, chickpea and almond flours instead of using WW. I only had liquid date sugar (the bread is brown instead of yellow!). It tastes delicious and I killed three flours.

      ★★★★★

      Reply
    7. Pat

      September 09, 2022 at 6:16 pm

      It’s almost time for soup, chili and stew season so we were looking for a healthy cornbread recipe. I’ve tried some in the past and they were heavy and tasteless. This one was delicious and I doubt I would have known it was vegan if someone else had made it for me. I haven’t been disappointed with any of your recipes I’ve tried to date. Thank you!

      ★★★★★

      Reply
    8. Laney

      May 14, 2022 at 7:38 pm

      This is our go to cornbread recipe. Easy AND delicious! Thanks for all your amazing recipes Shane!

      ★★★★★

      Reply
      • Shane Martin

        May 15, 2022 at 11:27 pm

        Thank you!

        Reply
    9. Deborah Dye

      May 13, 2022 at 6:09 pm

      I’ve needed to find a good cornbread recipe for a while now. After making this, I don’t have to look any further . Its so good and is the perfect accompaniment to beans which I eat a lot of. Thanks for another 5 star recipe Shane!

      ★★★★★

      Reply
      • Shane Martin

        May 15, 2022 at 11:28 pm

        Thank you so much!

        Reply
    10. Emily

      April 30, 2022 at 6:31 pm

      Made a double batch after making a double batch of your Easy Chickpea Curry, so very good together!

      ★★★★★

      Reply
    11. Beverly Jeans

      February 13, 2022 at 2:50 pm

      Oops, I think I forgot to click on the star rating. Definitely a 5+ Star!

      ★★★★★

      Reply
    12. Tamra

      January 31, 2022 at 10:28 pm

      I just made this cornbread, and I immediately had to comment! Delicious! I have been a vegan for many years and have tried and experimented with many cornbread recipes. I can finally stop looking, I just found your site and I am so glad. I have read almost all of your recipes, and I know they will all be as good as this one. Thank you!

      ★★★★★

      Reply
    13. Justina

      January 04, 2022 at 2:00 pm

      OMG, LOVE this cornbread! We are vegan and ever since we went oil free (and little salt or sugar), we continue looking for another favorite cornbread recipe. THIS ONE IS IT! We added a cup of frozen corn kernels, and may add some finely chopped red bell pepper next time too! With our traditional big pot of black eyed peas, okra & tomatoes, and collards, we feasted on New Year’s Day! Your recipes always work, and that’s why we recommend your website to friends and our veg group! THANK YOU for all that you do to support us all being healthy!

      ★★★★★

      Reply
    14. Carrie

      December 29, 2021 at 12:33 pm

      I’ve tried other vegan cornbread recipes and they have either been flavourless or the wrong texture.

      These are really the best I’ve tried! Tender on the inside, a bit crunchy on the outside and that perfect balance of sweet and salty.

      A total pleasure to eat. Thanks for sharing this with the world!

      ★★★★★

      Reply
      • M

        May 11, 2022 at 6:56 am

        Do you think I could add a little frozen corn thawed to the batter?

        Reply
        • Shane Martin

          May 11, 2022 at 10:43 am

          Sure!

          Reply
    15. Sandra

      November 13, 2021 at 4:07 pm

      If you want to double the best vegan cornbread recipe, how much baking powder should I put in? Should I double the amount to 2 Tablespoons or should I put in less than 2 Tbsp.? I made it and put in 1 Tbsp., and the flavor is very good, but it’s dense. I know that you shouldn’t always double the baking powder when you double the recipe, but I wonder how much more you should put in than 1 Tbsp. Please help. We eat a single recipe up so fast, that that’s why I wanted to double the recipe, but I forgot to double the baking powder. From what I’ve read in the past, you shouldn’t double the baking powder, but I don’t know how much to increase it by.

      ★★★★★

      Reply
      • Shane Martin

        November 15, 2021 at 10:02 pm

        You should be ok with 1 – 1 1/2 tablespoons.

        Reply
    16. Amelia

      November 12, 2021 at 4:18 pm

      Thank you for the recipe. Will soy, oat, or another plant milk work as well as almond?

      Reply
      • Shane Martin

        November 12, 2021 at 4:58 pm

        Yes, absolutely!

        Reply
    17. Yulca

      November 01, 2021 at 2:32 am

      This will be our go-to cornbread from now on.
      I only had whole-grain spelt, no wheat, so I used that, and used 1/8 maple syrup & 1/8 non-dairy milk for less sweetness, and added a tiny can of corn. It was delicious, thanks!
      P.S. I always freeze aquafaba when I don’t need it right away, so handy to just grab it from the freezer (I thaw it over night in the fridge).

      ★★★★★

      Reply
      • Yulca

        February 01, 2022 at 6:42 am

        Update: In a pinch, I used pumpkin puree instead of aquafaba yesterday, and it still turned out fantastic. Soooo good.

        ★★★★★

        Reply
    18. Ellie

      October 25, 2021 at 12:29 pm

      The only problem with this cornbread is that I kept going back for a “little” taste while I made your pumpkin chili recipe. LOL. This was so good and went so well with the chili. Thanks for another great and easy recipe!

      ★★★★★

      Reply
    19. Rebecca

      October 09, 2021 at 10:47 pm

      Oh my! Delicious!
      I used 1 1/4 cup cornmeal and 1 cup ww flour and used dates in place of maple syrup. It was great! I only mention it in case anyone is going for a more whole food option.

      I’ve tried a number of cornbread recipes. Most were lame; a couple were passable. This one, finally, was delish!

      Thanks!

      ★★★★★

      Reply
      • Shane Martin

        October 11, 2021 at 2:13 pm

        Thanks, Rebecca! I always love seeing how people modify the recipes. Make it work for you. Great suggestions and thanks for the feeback.

        Reply
      • Eve

        November 30, 2022 at 9:08 pm

        Thank you, Rebecca for your suggestion for date paste and flour changes. I regularly use date paste instead of maple syrup and other sweeteners, and the taste is perfect. Most of all, thank you Shane for your wonderful recipes. I received so many compliments during Thanksgiving for your Thanksgiving menu recipes that I made (most were non-vegan eaters), and I directed people to your website. You are a blessing!

        ★★★★★

        Reply
    20. Peggy

      September 20, 2021 at 1:59 pm

      Oh, my goodness! I will never make another cornbread recipe again! I’ve made so many that were dry and flat. Not true with this one! Thanks, Shane, for all the work you put into your recipes. We are the blessed recipients of your labor, and I thank you so very much!

      ★★★★★

      Reply
      • Shane Martin

        September 20, 2021 at 2:46 pm

        Wow, thanks so much, Peggy!

        Reply
    21. Loretta Reust

      August 24, 2021 at 6:23 pm

      This is a nice sweet cornbread. I think I like mine a little more savory and gritty (more corn meal, less flour.) I substituted GF flour, and used this recipe for waffles. Yum!

      Reply
      • Shane Martin

        August 25, 2021 at 11:42 am

        Loretta, that sounds amazing, and thanks for sharing. Please, if you wouldn’t mind, add “star” rating. It helps me with google:)

        Peace,
        shane

        Reply
      • Jennifer

        August 26, 2021 at 6:41 am

        What kind of GF did you use ? I have a boba milk 1 to 1 and a boba mill all purpose. Not sure which one would be best to try .

        Reply
        • Shane Martin

          August 26, 2021 at 3:46 pm

          I love Bob’s Red Mill.

          Reply
    22. Steph P.

      July 31, 2021 at 9:43 pm

      This recipe is 🔥🔥🔥! I made this to go with your Vegan Collard Greens(also 🔥) everyone is full and satisfied. This is an excellent oil-free recipe, The cornbread is so moist, not dry at all….which I was kind of leery about. I’m a fan of all the recipes I’ve tried so far. Thank you for your simple, easy to follow instructions.

      ★★★★★

      Reply
      • Shane Martin

        August 07, 2021 at 11:03 am

        Thank you so much, Steph!!!

        Reply
    23. Collene

      May 29, 2021 at 10:24 pm

      What is the purpose of the vinegar in the recipe? I’m unable to use vinegar of any kind. Could I substitute an equal amount of lemon juice without affecting the taste of the cornbread?

      Reply
      • Shane Martin

        June 04, 2021 at 10:39 am

        Hi, Collene! The vinegar works with the baking soda to make the cornbread rise. You can sub lemon juice if you wish and should have no problems. Hope this helps.

        ★★★★★

        Reply
    24. Sheila

      May 06, 2021 at 12:35 am

      I made this once so far and will make it again and again. It was perfect! I may have to try to make it gluten free for a dear friend. I hope it works!
      Thank you so much for your wonderful recipes!

      ★★★★★

      Reply
    25. Debra Gibson

      February 23, 2021 at 2:51 pm

      Hi, Shane, I’ve made this cornbread three times now and like it so much I keep sneaking another piece! I love how easy and quick it is to make, and it has definitely become my go to when I make vegetable chili, soup or stew. Last night I served it with FOK Black-Eyed Pea Jambalaya & Vegan Collard Greens. After dinner tonight, I’m going to freeze the leftover pieces. I also love all the comments with all the subs and additions like corn kernels and diced jalapeño, yum! Thanks again for sharing your awesome, delicious recipes!!
      Debra

      ★★★★★

      Reply
      • Shane Martin

        February 23, 2021 at 4:39 pm

        Thank you so much! And, I really appreciate the kind words…more than you know.

        Blessings,
        shane

        Reply
    26. Richard

      February 16, 2021 at 2:36 pm

      Just pulled this out of the oven. I love it! I added 1 small can of diced mild chiles. Added a little tanginess which was perfect. Paired this with the FOK Sweet Potato chili. Will try your other recipes.

      ★★★★★

      Reply
      • Shane Martin

        February 16, 2021 at 7:51 pm

        Thank you, Richard!

        Reply
    27. Vicky Brown

      February 14, 2021 at 9:38 am

      I do not like sweet cornbread so I used 1/8 cup Mt Olive diced jalapeños instead and it was AWESOME!! Thank you for the recipe.

      ★★★★★

      Reply
      • Shane Martin

        February 14, 2021 at 12:02 pm

        Awesome! Sounds amazing.

        Reply
    28. Janice

      January 26, 2021 at 3:59 pm

      I have a certain box cornbread mix I have always used. It was my favorite. This was my first time trying your recipe and it tastes just like my favorite box mix. I have been eating it with your chili recipe this week. I love them both. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        January 27, 2021 at 10:45 am

        Thank you so much, Janice!

        Reply
    29. Deana

      January 01, 2021 at 3:59 pm

      Oh, this is so good!!! I used the liquid from some great northern beans that I had to open for a seitan sausage recipe I was making, so figured I’d give it a try. Worked very well as the aquafaba. I baked in a cast-iron skillet for 25minutes and it was perfect. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        January 06, 2021 at 7:27 am

        Awesome!

        Reply
    30. Emily

      December 30, 2020 at 9:03 pm

      So great and quick! Have made it 3 times since Thanksgiving since Hubby has raved about it. I made both the aquafaba and the applesauce versions. I bought some sweet corn to go into my next one for this weekend!

      ★★★★★

      Reply
    31. Christine

      December 15, 2020 at 3:50 pm

      Hi, I’m going to make this tonight and I thought about adding a flax egg. Should I not do that? I think that I’ll throw in some frozen corn kernels because I want to use them up! I’m sure these will be great in any case. Thanks.

      ★★★★★

      Reply
      • Shane Martin

        December 16, 2020 at 12:47 pm

        The frozen corn kernels should turn out great. You could add a flax egg, but not really sure you need it.

        Reply
    32. Tina Chahal

      December 04, 2020 at 3:24 pm

      I tried your chili recipe and it came our awesome.

      I will try the corn bread recipe this weekend.🙏🤩

      ★★★★★

      Reply
      • Shane Martin

        December 04, 2020 at 9:18 pm

        Thank you!!!

        Reply
    33. Ali

      November 25, 2020 at 11:34 am

      We were really wanting cornbread to go with African red bean stew, but I had no regular cornmeal so I used polenta instead. I added some frozen corn and because I didn’t want to open a can of garbanzos, I used a 1/2 cup of applesauce. It turned out great! Nice and moist!

      ★★★★★

      Reply
      • Shane Martin

        November 25, 2020 at 11:54 am

        Awesome! Great subs and thanks for sharing.

        Reply
    34. Emily

      November 22, 2020 at 11:50 am

      YUM! My first ever cornbread made this morning before church and Hubby and I had a little bit afterwards. Letting it cool down then it’s going to be wrapped and frozen for our Thanksgiving meal! On to the next recipe to prep – The Cream of Mushroom soup for the Green Bean casserole!

      ★★★★★

      Reply
    35. Arielle Janae Williams

      November 11, 2020 at 5:11 pm

      Hey, what can I use instead of aqufaba(plant based options?)

      Reply
      • Shane Martin

        November 21, 2020 at 11:40 am

        Applesauce would be a viable option.

        Reply
    36. Kelly

      November 01, 2020 at 6:54 am

      We liked the flavor of this and when warm, it was quite good. About a 1/2 hour after it came out of the oven, it set up quite hard. Maybe I over-stirred it? Any thoughts? I made it as directed. Thanks!

      ★★★★

      Reply
    37. Tina

      October 21, 2020 at 4:25 pm

      This recipe is the BEST vegan cornbread I’ve ever made, and I’ve made quite a few trying to find the perfect one.

      ★★★★★

      Reply
    38. Launie

      October 16, 2020 at 5:54 pm

      This came out perfect! The texture and the amount of sweetness was spot on! I’ve made this twice now and it’s going to be my go to recipe for cornbread as everyone in the house loved it!

      ★★★★★

      Reply
      • Shane Martin

        October 17, 2020 at 11:00 am

        Awesome, Launie! So glad you enjoyed it. Be sure and check out my Vegan Jalapeno Cheddar Cornbread Muffins too:)

        Reply
    39. Donna

      September 30, 2020 at 8:51 pm

      This turned out very moist and raised really nicely. I only had white cornmeal so the color was more brown than yellow, but flavor didn’t seem to e affected.

      ★★★★★

      Reply
    40. Stella

      August 06, 2020 at 5:10 pm

      Hi Shane! Can I cook this in my instant pot? I have the spring form pan insert. Your cornbread is the BEST! But it’s summer in south Florida and I don’t want to turn on my oven. (You can laugh at me, it’s ok.) Thanks for the wonderful recipes!

      Reply
      • Shane Martin

        August 07, 2020 at 7:49 am

        Honestly, I’ve never tried it. But, as I say with my recipes…”anything’s worth trying at least – once.”

        Reply
    41. Rebecca E Davidson

      July 29, 2020 at 10:49 am

      Best cornbread recipe to date! I’m fussy about my cornbread but I love this recipe, I made it last night, quick & easy like all of your recipes! I love to smother mine with honey 😁

      ★★★★★

      Reply
    42. Jennifer

      July 17, 2020 at 2:45 pm

      I made this last night. It was really tasty. And I loved that I could use the aquafaba! I actually used the aquafaba from a can of pinto beans (instead of chickpeas), but it seemed to work as it turned out perfectly. Another winner from Shaneandsimple.com.

      ★★★★★

      Reply
      • Shane Martin

        July 17, 2020 at 3:06 pm

        Awesome!

        Reply
    43. Marie

      May 24, 2020 at 12:21 pm

      Shane, how would this work in the Air Fryer? Any suggestions for temperature and time?

      Reply
      • Shane Martin

        May 24, 2020 at 1:40 pm

        Honestly, no clue! I’ve never made cornbread in air fryer. If you have a convection setting I would just google “convection time” vs. regular baking time.

        Reply
    44. Heather

      May 16, 2020 at 1:25 pm

      Absolutely moist and delicious! Thanks for all your great recipes!

      ★★★★★

      Reply
    45. Shannon

      May 12, 2020 at 1:22 pm

      This recipe is amazing! Much like many of your recipes this will become a regular in our house. We crumble it in our vegetable soup. It also refrigerates well.

      ★★★★★

      Reply
    46. Bella

      May 06, 2020 at 9:35 pm

      Amazing! So thankful that you posted this recipe, it’s definitely kept me stuffed during quarantine! Do you think honey can be substituted for maple syrup, and if so, would it be a 1:1 ratio substitution?

      Also side note, this tastes absolutely amazing with sunflower seed butter spread on top! Thanks again 🙂

      Reply
      • Shane Martin

        May 07, 2020 at 4:07 pm

        If you’re ok with honey yes you can use it as a 1:1 sub. Hope you enjoy it.

        Reply
    47. Carol G

      April 14, 2020 at 8:29 pm

      I didn’t have aquafaba, so I used the unsweetened applesauce. Very nice! Light. Not too sweet. It works well both savory and sweet.
      I made it tonight to accompany black beans, sweet potato, and greens. It was so delicious that I’m planning a late dessert of cornbread with some warmed up stewed apples I have in the fridge.
      This recipe is well worth your four years mastering a delicious cornbread! Thank you, and stay well.

      ★★★★★

      Reply
      • Shane Martin

        April 15, 2020 at 1:51 pm

        Thank you, Carol!

        Reply
    48. Claudia

      April 08, 2020 at 6:41 pm

      Excellent. Thank you for this wonderful recipe.

      ★★★★★

      Reply
      • Shane Martin

        April 09, 2020 at 12:15 pm

        Thank you!

        Reply
        • George H Brock

          April 09, 2020 at 1:45 pm

          I’m absolutely thrilled with this recipe. I have cooked it twice and it is so tasty. Thanks so much.

          ★★★★★

          Reply
          • Shane Martin

            April 10, 2020 at 9:49 pm

            Thanks so much, George! And, thanks for reaching out.

            Reply
    49. Alana

      April 05, 2020 at 7:37 pm

      Best plant based cornbread we’ve had!

      ★★★★★

      Reply
      • Shane Martin

        April 06, 2020 at 6:40 pm

        Thank you!

        Reply
    50. Brian

      March 28, 2020 at 7:53 pm

      Creamed corn worked out well! I think I’ll try adding more nest time.

      ★★★★★

      Reply
      • Shane Martin

        March 29, 2020 at 11:29 am

        Thank you!

        Reply
    51. Brian

      March 15, 2020 at 5:36 pm

      Shane,

      I make my old recipe corn bread with creamed corn. What would you recommend I reduce to compensate using 3/4 cup of creamed corn?

      Reply
      • Shane Martin

        March 17, 2020 at 8:45 am

        Yes, I would start there. I would love to hear how it turns out. Thanks and good luck!

        Reply
    52. Dani

      March 14, 2020 at 3:20 pm

      love how this is both simple and oil-free!! thanks 🙂

      Reply
      • Shane Martin

        March 14, 2020 at 3:58 pm

        My pleasure. Hope you enjoy it.

        Reply
    53. Sherry

      February 29, 2020 at 2:55 pm

      I made this for my vegan husband and my nonvegan, just because it’s vegan means it tastes bad, kids;) It is now my official cornbread recipe taking the place of my stand by that has been used 20+ years! Very moist and tastes delicious. The kiddos were pleasantly surprised and our church group did not even know it was vegan. Thank you for a great recipe!

      ★★★★★

      Reply
      • Shane Martin

        February 29, 2020 at 9:16 pm

        Wow, Sherry! That is so great!!! Thanks for sharing.

        Reply
    54. Barb

      February 06, 2020 at 8:12 pm

      This is delicious cornbread, but mine turned out dense and flat. Do you think vital wheat gluten would help or maybe I just need to buy a new jar of baking powder.

      ★★★★

      Reply
      • Shane Martin

        February 07, 2020 at 8:46 pm

        Hi, Barb! I’m glad you like and sorry to hear it didn’t rise. It could be the baking powder. What size pan did you use? This can also happen if it’s cooked in a bigger pan.

        Reply
    55. Irina Ivon

      January 22, 2020 at 7:00 pm

      I made this last night (with your chili) and it was so so good ! I have missed cornbread sooooo much — and all the other vegan recipes I tried weren’t worth having LOL This was FANTASTIC !! Thank you, Shane !

      ★★★★★

      Reply
      • Shane Martin

        January 22, 2020 at 10:46 pm

        Thank you!

        Reply
    56. Tami

      January 19, 2020 at 6:36 pm

      hey Shane, me again from Canada. I made the corn bread today and it’s the first cornbread that was moist and fluffy. I used oat flour as I’m GF. It was awesome. We are going to enjoy it with the potato soup we have in the instant pot. Keep those great recipes coming. Have you ever tried making pretzels? I’ve tried the different GF recipes and the raccoons out back wouldn’t eat them. Thanks again!!

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2020 at 7:24 pm

        Thank you, Tami! I’ve not pretzels…yet, but it’s in the hopper:) Hopefully soon. Blessings.

        Reply
    57. Kayll

      January 02, 2020 at 8:16 pm

      Made this tonight as a compliment to the Dr. McDougall’s corn chowder recipe (family favorite). I specifically went to your site for something without oil. What does my hubby do? Load it up with margarine “to make it taste better”. Doh! He prefers my tons of sugar + oil vegan recipe. I thought they were yummy, thanks for the healthy recipe. I subbed apple sauce.

      Reply
      • Shane Martin

        January 03, 2020 at 10:50 am

        Thank, Kayll!

        Reply
    58. Lindsay

      December 12, 2019 at 3:13 pm

      This corn bread is legit. I’ve had to keep myself from eating all of it… but I’m slowly failing – one delicious bite at a time. This will now be my go-to cornbread recipe! It makes me excited to try your cornbread casserole recipe!

      ★★★★★

      Reply
      • Shane Martin

        December 12, 2019 at 4:10 pm

        Once again, thank you:) You have literally made my day. Merry Christmas!

        Reply
    59. Kathy Brooks

      November 29, 2019 at 3:22 pm

      This is the only vegan cornbread I’ve ever made that was still edible the second day! THANK YOU!!!

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 9:00 pm

        Good to hear. It usually disappears the 2nd hour around my house. LOL! Thank you:)

        Reply
    60. Marie

      November 26, 2019 at 10:29 pm

      Hi, Shane! I just made this cornbread, and it’s delicious! I will definitely make it again. However, I don’t think mine came out the way it was supposed to. I used the whole wheat flour and the apple sauce, and my finished product looked much darker and less grainy than yours looked. In fact, your cornbread is much more yellow whereas mine is more on the browner side. It’s moist and tasty, but it doesn’t really have a corn taste to it. Any suggestions on how to get mine more like yours? Thanks!

      Reply
      • Shane Martin

        November 27, 2019 at 9:30 am

        Hi, Marie! So glad you liked it. Try coarser cornmeal…I used Bob’s Red Mill. That will help with “grainy”. Honestly, concerning the color, mine changes at times:) And, photography lighting plays a big part and can look much different on a screen. Here’s how I look at things when I cook: If I like it and it tastes good, I go with it. LOL! Happy Thanksgiving and I hope this helps. Blessings.

        Reply
    61. Karen

      November 26, 2019 at 4:53 pm

      Hi Shane! Tried this recipe today and loved it. Best cornbread I have ever made! My husband says it’s the best cornbread he’s ever had! And he’s not wfpb! Thank you for sharing!

      ★★★★★

      Reply
      • Shane Martin

        November 26, 2019 at 9:13 pm

        Wow! Thanks so much, Karen. I get it. I’m from Mississippi and we take our cornbread pretty serious. LOL! Happy Thanksgiving!

        Reply
    62. Pat

      November 17, 2019 at 7:04 pm

      Hi Shane! I haven’t tried this recipe yet but it looks really delicious. Did you use fine grain or medium grain cornmeal to make these? Thanks for taking the time to post your recipes.

      Reply
      • Shane Martin

        November 17, 2019 at 10:04 pm

        Pat, you are so welcome! I prefer a more “fine” cornmeal. Hope this helps.

        Reply
    63. Colleen Parker

      November 11, 2019 at 1:47 pm

      I just made this and it is SO delicious!! Very moist. I didn’t know how to make aquafaba, so left it out. I just noticed you can substitute applesauce, but frankly, it was great without it. It is so moist and not too sweet. I cannot believe how good it is. Truly the best I have ever made. And it’s healthy too. I saw a comment saying it’s not healthy, but just use Whole Wheat Flour instead and I am a vegan so maple syrup is a great sweetener to use. I am now going to check out all your recipes. Thank you!!!!

      ★★★★★

      Reply
      • Shane Martin

        November 11, 2019 at 2:45 pm

        Thank you Colleen. FYI, aquafaba is chickpea juice from a can of chickpeas. It acts as an oil replacement. But, great to hear this works well without it:) Blessings.

        Reply
    64. Trish

      November 05, 2019 at 9:34 am

      I’m making chili and want something to accompany it. Can I make the cornbread the day before? Will it be just as yummy???

      Reply
      • Shane Martin

        November 05, 2019 at 12:18 pm

        Hi, Trish! I think it is absolutely yummy the day, or two, after:) We keep it in a big bag specifically for chili:)

        Reply
    65. Kshama

      October 30, 2019 at 9:14 am

      What can be substituted for unbleached white flour? My daughter is allergic to white flour. Thanks.

      Reply
      • Shane Martin

        October 30, 2019 at 10:24 am

        If it’s just white flour, you can use whole wheat flour or whole wheat pastry flour. If it’s the wheat that causes her allergy, oat flour is a good replacement. So sorry about the allergies. I hope one of these helps and she is able to enjoy the cornbread. Blessings.

        Reply
        • Kshama

          October 30, 2019 at 1:00 pm

          Thanks Shane.

          Reply
          • Shane Martin

            October 30, 2019 at 1:12 pm

            You’re welcome. Good luck!

            Reply
    66. Melodie

      October 30, 2019 at 12:07 am

      I am not a fan of sweet cornbread, any thoughts on what to replace the maple syrup?

      Reply
      • Shane Martin

        October 30, 2019 at 6:45 am

        To make it less sweet, leave out the maple syrup and replace with 1/2 the amount of veggie stock or leave out altogether. Hope this helps:) Peace.

        Reply
    67. Angelina Petraglia

      October 05, 2019 at 6:32 am

      Shane, all I can say is this corn bread is better than any corn bread I’ve ever tasted! Thank you.

      ★★★★★

      Reply
      • Shane Martin

        October 05, 2019 at 10:32 am

        Thank you so much!!! I’m so glad you enjoyed it. Blessings.

        Reply
    68. Kristine

      October 04, 2019 at 3:52 am

      What can I use in place of Aquafina? Also, do you think gluten free flour will result in the same texture? I’m celiac and can’t use regular 🙁

      Reply
      • Shane Martin

        October 04, 2019 at 9:04 am

        Hi, Kristine! I’m sorry about the celiac. We have friends who have dealt with that and we know it’s not pleasant. All the best to you. You can use unsweetened applesauce in place of the aquafaba. And, I would use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. I haven’t tested this recipe with it, but it has always worked well in my other recipes. I hope this helps and good luck!

        Reply
    69. Elizabeth

      October 03, 2019 at 10:19 pm

      This was the first time that I have tried your cornbread recipe. I made it to go with your sweet potato and black bean Chili recipe (also a first try), and my husband said it was the best Chili he’d ever tasted and that both the cornbread and Chili recipes were keepers. Congratulations on “testing well done”!

      ★★★★★

      Reply
      • Shane Martin

        October 04, 2019 at 12:58 am

        Elizabeth, that is so great! Tell him, “thank you!” 🙂 Thanks for reaching out and letting me know. Blessings.

        Reply
    70. Debbie

      October 02, 2019 at 5:34 pm

      Could I still make this in my iron skillet? I’m like your Grandma lol

      Reply
      • Shane Martin

        October 02, 2019 at 9:10 pm

        Haha, me too, Debbie:) It should work just fine. I would keep an eye on it as it may not need as much time. But, you should have no worries. Let me know how it turns out.

        Reply
    71. Shawna

      October 02, 2019 at 11:50 am

      Shane, your cornbread looks so good. Can aquafaba be frozen?

      Reply
      • Shane Martin

        October 02, 2019 at 3:50 pm

        Shawna, thank you! Yes, absolutely. The best is to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Just makes it easier:) Hope this helps.

        Reply
      • Megan

        November 12, 2019 at 11:47 am

        This is so good! Ive been looking for a recipe that doesn’t crumble when it’s served. This came out sweet, soft and slices beautifully!

        ★★★★★

        Reply
        • Shane Martin

          November 12, 2019 at 2:13 pm

          Thank you, Shawna! I’m so glad you liked it. I LOVE cornbread. Happy holidays!!!

          Reply
    72. Shane Martin

      October 02, 2019 at 10:53 am

      Yes!

      ★★★★★

      Reply

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