Vegan Cornbread is lightly crisp on the outside, tender and fluffy on the inside, and easy to make with simple pantry ingredients. Serve warm with Black Bean Chili or as a base for Cornbread Dressing.
Ingredients for Vegan Cornbread
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Oat Milk – Any unsweetened plant milk works, but oat milk keeps the flavor nice and mild.
- Lemon Juice – For making a quick dairy-free “buttermilk” that helps the bread rise and adds a hint of tang.
- Vegan Mayonnaise – The binder that replaces eggs found in traditional cornbread recipes.
- Vegan Butter – For buttery flavor and golden edges.
- Cornmeal – The heart of the recipe; it gives that classic texture and subtle corn flavor that makes cornbread what it is.
- Pantry Basics – All-purpose flour, baking powder, baking soda, and salt.
How to Make Vegan Cornbread
STEP ONE: Prep.
Set the oven to 425°F and lightly coat an 8×8-inch baking pan with non-stick cooking spray.
STEP TWO: Mix the Wet Ingredients.
In a small bowl, combine oat milk and lemon juice. Let it sit for 5 minutes to curdle slightly. In a large bowl, whisk together vegan mayonnaise, the milk mixture, and melted butter.
STEP THREE: Mix the Dry Ingredients.
In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
STEP FOUR: Combine.
Add the dry ingredients to the wet ingredients and whisk just until combined. Don’t overmix—just a few turns of the whisk are enough.
STEP FIVE: Rest and Bake.
Let the batter rest for 10 minutes to allow the cornmeal to absorb moisture. Pour into the prepared pan and bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
STEP SIX: Cool and Serve.
Cool in the pan for 10 minutes before cutting into squares. Serve warm.
Tips for Success
Don’t Overmix the Batter.
- The key to getting a nice rise in the cornbread is resisting the urge to get overly zealous with the stirring. You only want to stir the batter ‘just until combined’ and a few times around the bowl is generally sufficient. Cutting out unnecessary stirring ensures that your bread will come out nice and fluffy every time!
Let the Batter Rest.
- Taking a 10-minute break to let the batter rest gives the cornmeal a chance to absorb some moisture before heading into the oven.
Storage and Reheating
- Store leftovers in an airtight container at room temperature for up to a day, or refrigerate for longer storage. Warm individual slices in the oven or microwave before serving.
Chili Recipes You’ll Love!
- Pumpkin Chorizo Chili
- White Bean Quinoa Chili
- Beefy Black Bean Vegan Chili
- Chipotle Spiced Black Bean Vegan Chili
- Three Bean BBQ Chili
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Vegan Cornbread Recipe
Ingredients
- Nonstick cooking spray
- 1 cup oat milk
- 1 tablespoon lemon juice
- 1/2 cup vegan mayonnaise
- 5 tablespoons vegan butter melted
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Set the oven to 425°F and lightly coat an 8×8-inch baking pan with non-stick cooking spray.
- In a small bowl, combine oat milk and lemon juice. Let it sit for 5 minutes to curdle slightly. In a large bowl, whisk together vegan mayonnaise, the milk mixture, and melted butter.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and whisk just until combined. Don’t overmix—just a few turns of the whisk are enough.
- Let the batter rest for 10 minutes to allow the cornmeal to absorb moisture. Pour into the prepared pan and bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before cutting into squares. Serve warm.
Nutrition
This post was updated October 31, 2025.
Kayla DiMaggio
Loving this vegan cornbread recipe! We made it with chili tonight but I am also going to make it again for Thanksgiving!
Tavo
Delicious cornbread! I didn’t miss the dairy at all! Thanks for the recipe!
Andrea
love how sweet this cornbread turned out! so easy to make too!
Tina
Love this cornbread recipe! Turns out perfect every time.
Katie
This vegan cornbread is absolutely perfect! It’s moist and flavorful, I already want to make it again!