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Vegan Cornbread

Name: Vegan Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 ½ cup fine grain cornmeal (, see note ); 1 ½ cups fine grain almond flour; ¼ cup tapioca flour; 1 tablespoon baking powder; ¾ teaspoon sea salt; ½ cup maple syrup (, reduce to 6 T for less sweet maple flavor); ¾ cup lite coconut milk (, from the can (see note)); 4 teaspoons apple cider vinegar; maple or honey butter; sriracha butter; jalapenos (, can mix these in as well)

By Sophia DeSantis, Reviewed by Anjali Shah on July 31, 2025

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This simple gluten-free Vegan Cornbread was exactly what I needed last week for a light snack. My kids devour it warm or packed into their lunches, and it’s ready in just 30 minutes using a mix of cornmeal, almond flour, and a touch of maple syrup for sweetness.

Square pieces of corn bread with jalapeños on top stacked on a cream plate

I use cornmeal for many gluten-free bread recipes, from vegan arepas to cornmeal pitas and more. Since I hadn’t done much baking recently with this versatile ingredient and had a serious craving for some cornbread, I wanted to create a new recipe that’s completely vegan.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Side Dish Recipes!

📋 Recipe Card

Once I nailed the vegan cornbread muffin, I knewI had the perfect base. I poured the same batter into a loaf pan one afternoon when we were out of muffins, and it turned out even better than my old egg-filled version. It’s a little lighter, a little sweeter, and now it’s the only cornbread my kids ask for.

👩🏽‍🍳 Why I Love This Recipe

I love the light, airy texture of this cornbread recipe. The touch of sweetness from the maple syrup keeps it nice and moist. It’s so versatile, and everyone has their own way of eating! My boys slice and fill it with tomatoes and vegan bacon for a hearty packed lunch sandwich while I smother it with maple syrup fresh out of the oven, and my husband uses it like a vacuum to soak up his beloved brothy stews. Plus, it’s easy to make, which is one of the reasons I make it all of the time now!

The recipe practically makes itself while I pretend I’m doing something. Ha! All I do is prepare the dry and wet ingredients in separate bowls and slowly incorporate them like shy friends at a party to make a light batter. Five minutes of mixing and 25 minutes of baking, giving me plenty of time to do some blog work or tackle some emails! The key ingredient here is the tapioca flour – AKA my eggless substitute that holds everything together. Skip it, and you’ll end up with a crumbly loaf of cornbread!

I’ve made this recipe so many times with my oldest son that he can practically make it himself. It’s the perfect gluten-free loaf made with wholesome vegan ingredients that everyone can enjoy with or without dietary restrictions, as there is no lactose, gluten, eggs, or nuts in it. Whether I bake it for our book club or share it with neighbors, I am always getting rave reviews for this vegan cornbread recipe!

🥘 Ingredients

Here’s what I grab from my pantry when I’m making vegan cornbread:

Dry ingredients: I mix cornmeal with almond flour and a little tapioca flour to get that perfect crumb, light but still moist. The baking powder helps it rise and keeps it fluffy.

Wet ingredients: I make a quick dairy-free buttermilk by mixing lite coconut milk with a splash of apple cider vinegar. It helps the batter come together and gives the bread a little tang.

Sweetener: I like using maple syrup for a touch of sweetness. It’s just enough to make the cornbread taste special without being overly sweet.

🔪 How To Make

This vegan cornbread is so easy to throw together, I usually have it mixed and in the oven before my coffee even cools. Here’s how I do it:

Mix the dry ingredients: I grab a big mixing bowl and add the cornmeal, almond flour, tapioca flour, and baking powder. Then I give it all a good stir to make sure everything’s evenly combined.

Whisk mixing flour and cornmeal in a glass bowl

Add the wet ingredients: I pour in the coconut milk, maple syrup, and apple cider vinegar right into the dry mix. Then I stir everything together until the batter looks nice and smooth.

Blue spatula mixing cornbread batter in a glass bowl

Pour and bake: I pour the batter into a greased or lined pan, making sure it’s spread out evenly. Then I pop it into the oven and bake until it’s golden and a toothpick comes out clean. Serve!

Collage of cornbread batter in a loaf pan and then baked

💭 Expert Tips

My #1 Secret Tip for making this vegan cornbread is to stop mixing the moment the dry spots disappear. I always tell my kids when we bake this together, don’t stir too much! Just mix the batter until it looks smooth and there are no big dry patches. If you mix it too long, the bread can come out kind of heavy and chewy instead of soft.

Other Tips To Keep In Mind:

Let the batter rest: Letting it sit for 5 to 10 minutes before baking helps the cornmeal soften a bit and improves the final texture.
Use room-temperature ingredients: This helps everything blend smoothly and bake evenly.
Preheat the oven fully: Make sure your oven is hot before the cornbread goes in so it rises properly and cooks through.
Use a toothpick to test: Check for doneness by inserting a toothpick into the center, it should come out clean or with just a few crumbs.
Cool before slicing: Let the bread cool for at least 10 minutes in the pan to set up before cutting, or it may fall apart.

📖 Variations

This Vegan Cornbread is a family favorite in my house, and I love how easy it is to switch things up depending on what we’re craving.

Cheesy Jalapeño Cornbread: I like to stir in 1/2 cup of chopped jalapeños and 1/2 cup of dairy-free shredded cheese to give the loaf a savory kick. It’s perfect when we’re having chili for dinner.

Sweet Corn and Maple: I mix in 3/4 cup of corn kernels and add an extra tablespoon of maple syrup for a little pop of sweetness. My kids love this one as an after-school snack.

Herb and Garlic Cornbread: I toss in 2 tablespoons of chopped fresh herbs like rosemary or thyme and 1/2 teaspoon of garlic powder. It makes the whole kitchen smell so good.

Pumpkin Cornbread: I swap out 1/3 cup of the coconut milk with pumpkin purée and sprinkle in 1/4 teaspoon of cinnamon. It tastes like fall in every bite and goes great with soup.

🍽 Serving Suggestions

This versatile cornbread complements so many meals throughout our week, from breakfast to dinner. Here are a few inspirational recipes to help you pair with your cornbread:

Teatime treats: One of my go-to recipes is this 10-minute flavorful Vietnamese vegan summer rolls dish made with vegetables wrapped in rice paper and a sweet peanut sauce. The combination of sweet and savory flavors perfectly complements cornbread. Low-calorie healthy cinnamon rolls are also a great alternative to have on the table, which goes down a treat!

Spreads: When it comes to spreads, this cornbread becomes the perfect canvas for spreads like creamy butter bean hummus or this 2-ingredient smooth pumpkin seed butter. They’re perfect for smothering over warm squares of cornbread.

🧊 Storage Directions

Refrigeration: I usually keep the cornbread in an airtight container in the fridge. It stays fresh for up to 4 days, and we snack on it cold or warm it up a little.

Freezing: To freeze it, I let the cornbread cool completely, then wrap slices individually in parchment and place them in a freezer bag. It keeps well for about 2 months.

Reheating: When we’re ready to eat, I warm slices in the toaster oven or microwave for 20 to 30 seconds until soft and just heated through. You can even toast it for a little extra crispness!

❓Recipe FAQs

Can I use regular flour instead of almond flour?

I totally get it, sometimes you just don’t have almond flour in the pantry. I like almond flour because it gives the cornbread a soft, slightly nutty texture and keeps it gluten-free. But if that’s not something you need, you can use regular flour or even oat flour. Just know that the texture might be a little more dense, but it will still taste great.

What size pan should I use?

Most of the time, I use an 8×8 baking dish or a regular loaf pan for this recipe. But when I’m feeling fancy or need something easy for lunchboxes, I pour the batter into muffin tins. They bake faster and the kids think they’re extra special when they get their own little cornbread “cupcake.”

How do I know when the cornbread is done?

I do the good old toothpick trick, just poke it right in the middle and if it comes out clean, it’s ready. It usually takes about 25 minutes in my oven, but sometimes I check it at 22 minutes just to be safe. You want the top to look golden and set, and it should spring back a bit if you press it gently.

Hand pouring maple syrup on a stack of pieces of cornbread

🥣 More Vegan Side Dish Recipes!

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