Vegan Fluffy Cornbread

Yashara
Jul 1, 2021
3 min read

Updated: Dec 3, 2025

Vegan cornbread is often dry, crumbly, and… well, disappointing. But after months of experimenting, adjusting, and baking batch after batch, we FINALLY created a vegan cornbread that is not only moist and flavorful, but—most importantly—beautifully fluffy. This recipe delivers everything you want in classic cornbread, without any dairy or eggs.

A little background on cornmeal, the heart of any cornbread recipe: corn itself comes from a grain-bearing grass, and its kernels are ground into fine, medium, or coarse textures to produce cornmeal. Yellow cornmeal is the most common and naturally sweeter, while white cornmeal—used widely in the southern United States—is slightly less sweet and contains fewer vitamins. Traditionally, stone-ground cornmeal retained part of the hull and germ, offering more nutrients and a deeper, fuller flavor. Modern steel-roller milling removes much of the husk and germ, reducing nutrition but creating a finer, lighter product.

Whole-grain cornmeal, however, retains the oil, vitamins, fiber-rich hull, and starchy endosperm—providing twice the nutrition of degerminated cornmeal. It contains beneficial nutrients such as thiamin, magnesium, selenium, vitamin B6, and folate. According to USDA data, a 100-gram serving of cornmeal contains: 362 calories, 3.59g fat, 35mg sodium, 76.9g carbohydrates, 7.3g fiber, 0.64g sugar, and 8.12g protein. Cornmeal-based dishes such as grits, polenta, and masa flour are staples around the world, appreciated for both versatility and nourishment.

But enough of the science—let’s get to the delicious part: Vegan Fluffy Cornbread that you’ll want to make again and again.

Servings: 12 Muffins

Prep Time: 10 Minutes

Cook Time: 20-30 Minutes or until toothpick comes out clean (out of center)

Total Time: 30-45 Minutes

Equipment Needed: Muffin Pan, Large Spoon, Large Bowl, Measuring Utensils, Vegetable Spray OR extra Corn Oil, optional: Whisk

Ingredients:

1-1/4 Cups All Purpose Unbleached Flour OR White Wheat
1 Cup Cornmeal (I used Bob Red Mill's Medium Grind)
2/3 Cup Cane Sugar
1 Tablespoon Aluminum-free Baking Powder
1 teaspoon Sea Salt OR Pink Himalayan Salt
1 1/4 Cup Nut Milk
1/4 Cup Water
1/3 Cup Corn Oil

Flour, Cornmeal, Cane Sugar, Salt, Baking Powder

Directions:

Preheat Oven to 350 degrees.
Lightly grease the Muffin Pan.
In a large Bowl, thoroughly combine Flour, Cornmeal, Sugar, Salt, Baking Powder (use a Whisk for best results).

4. Add the Liquids to preferred consistency. If the mixture is too thick, add more water.

5. Lightly grease the Muffin sections with either Corn Oil OR Vegetable Spray.

6. Pour Cornmeal Mixture into each section. If you used a Muffin Pan, you will notice that each section will fill 1/4 Cup per section.

7. Bake Cornbread Mixture for 20-30 Minutes at 350 degrees or until toothpick comes out clean (out of center).

8. Eat & Enjoy!

Vegan Cornbread