This homemade vegan cornbread recipe is it- so moist, tender, fluffy, and just perfectly sweet, and it’s so easy to make. Ready in under 30 minutes, and absolutely no one will know this cornbread is made with no eggs and is dairy free!

slice of cornbread on a plate

Why you need to try this easy vegan cornbread recipe:

If you’ve been looking for a quick and easy cornbread recipe that’s also naturally eggless, dairy free, and easily gluten free, then you need to put this vegan cornbread on your Thanksgiving table.

It might be my favorite part of a secretly vegan Thanksgiving dinner.

This recipe has all of the classic flavors of cornbread that we know and love: super moist, fluffy, lightly sweet, and soft. And yet my non-vegan taste testers were shocked that this cornbread was indeed made without eggs and was naturally dairy free (aka vegan). And it can be made gluten free?!

I mean, say less 😉

You’ll also love how simple this recipe is to make. The prep is seamless, and the cornbread needs just 25-28 minutes in the oven. A really easy recipe to squeeze in between prepping your vegan lentil loaf and vegan sweet potato casserole for the big Thanksgiving dinner.

And even more delicious when sopping up some extra hearty vegetable stew or vegan tortellini soup!

sliced vegan cornbread

But this vegan cornbread is not just perfect for Thanksgiving- it’s also a great side to pair with cozy vegan comfort foods, soups, and more!

You’re just going to love this cornbread; I know it will soon become a family favorite for you too!

Cornbread origins:

Did you know that cornbread was originally vegan? It was first created as a leavened flatbread by Indigenous peoples of America, who had ground corn kernels with flour into a paste, then boiled the dough until cooked.

Over time, cornbread was adapted to use both eggs, dairy, and butter, turning it into more of a sweet cake bread.

This version of cornbread goes back to its vegan origins; however, it’s similar in both taste, texture, and appearance to the cornbread of the 21st century.

slice of stacked cornbread

What ingredients are in cornbread?

What I love most about this vegan cornbread is the simplicity in ingredients. It’s not as simple as what it was when originally created (though that would be really delicious to try!). However, this cornbread still contains minimal and easy to find ingredients, compared to other Thanksgiving recipes we might be preparing!

For this eggless cornbread, you’ll need:

  • Cornmeal: we’ll go over the difference between cornmeal, cornstarch, and polenta below because it’s very important that you use cornmeal in this recipe.
  • Flour: you can use all-purpose flour, gluten free 1:1 baking flour, or even oat flour (yes, we’ve tested it, and it works!).
  • Sugar: use organic granulated sugar or coconut sugar here.
  • Vegan butter: my favorite vegan butter brands to use are Flora Plant Butter, Miyoko’s, or Forager Project. You can also use Earth Balance.
  • Applesauce: this is our vegan egg replacement, but more on that down below.
  • Vegan buttermilk: a simple combination of dairy free milk (love oat milk here!) and apple cider vinegar.
  • Maple syrup: just a touch for a really lovely sweet fall flavor.
  • Leavening agents: this is your baking powder and baking soda.
vegan cornbread ingredients

The vegan egg substitute for cornbread:

You can, indeed, make cornbread without eggs. As we noted earlier, cornbread was originally vegan, so it’s very easy to make a vegan cornbread. To replace eggs in the more modern day version of cornbread, we’re using applesauce.

Unsweetened applesauce is a great egg replacement that helps bind together baked goods, while also offering a bit of natural sweetness (helping us to reduce any added sugar). You can also use ground flaxseed “egg” here, but you will have specks of flaxseed visible in the cornbread.

Cornmeal vs. Polenta vs. Cornstarch

Please note that when purchasing ingredients for this vegan cornbread, it’s really important to use cornmeal. This is much different from both cornstarch and polenta.

Cornstarch is essentially a derivative of corn– it’s used as a binding agent in baking, and can help yield a really lovely velvety, tender texture in cakes and cupcakes. Polenta is more similar to cornmeal, in that it’s ground corn kernels. However, the difference is that polenta has a much grittier consistency. It can work for this recipe, but won’t yield the best results. Cornmeal is the true star of this cornbread recipe. It’s super finely ground dried corn kernels that lend a sweetness and overall fluffiness to the final bake.

slice of cornbread with a drizzle

How to make vegan cornbread (overview):

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

What you’ll love about this eggless cornbread is that it’s incredibly easy and quick to make. You could even technically make it in one bowl (though I prefer two just for the ease of making sure that all the dry ingredients are properly incorporated!).

  1. First: Whisk together the flour, cornmeal, sugar, and leavening agents.
  2. Then: Whisk together the melted vegan butter, applesauce, and vegan buttermilk in a separate bowl.
  3. Fold: Add the dry ingredients to the wet, and mix JUST until there are not more clumps.
  4. Bake: Pour the batter into your prepared baking dish, and bake!
how to make vegan cornbread

How to serve cornbread:

Of course, cornbread is a classic Thanksgiving staple (here are all of our Thanksgiving recipes here!), but it’s also wonderful to pair along other vegan fall and winter dinner recipes. Here are a few of my personal favorite ways to enjoy this eggless cornbread:

And of course, if you need more help with your vegan Thanksgiving, check out our vegan Thanksgiving guide here- approved by non-vegans!

Happy cornbread baking!

slice of vegan cornbread

More vegan Thanksgiving recipes you’ll love:

BEST Ever Vegan Pumpkin Pie

Classic Vegan Apple Pie

Easy Vegan Sweet Potato Casserole

Best Vegan Mac n’ Cheese

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Best Vegan Cornbread Recipe (Gluten Free)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of cornbread on a plate

30 Minute MOIST Vegan Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 28
  • Total Time: 33 minutes
  • Yield: 9 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This homemade vegan cornbread recipe is it- so moist, tender, fluffy, and just perfectly sweet, and it’s so easy to make. Ready in under 30 minutes, and absolutely no one will know this cornbread is made with no eggs and is dairy free!


  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour or oat flour (see notes)
  • 1 cup (140 g) cornmeal
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup (75 g) salted vegan butter, melted and cooled to room temperature
  • 1/4 cup (65 g) unsweetened applesauce, room temperature
  • 1 tbsp maple syrup, room temperature
  • 1 cup (240 mL) vegan buttermilk


  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F. Lightly grease the bottom and sides of an 8×8 baking pan with olive oil, and place a piece of parchment paper down. Make sure that the vegan buttermilk is prepared (mix together the dairy free milk and apple cider vinegar. Set aside to curdle). 
  3. Whisk together the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and sea salt. Set aside.
  4. Make the cornbread batter: In a large bowl, whisk together the vegan butter, applesauce, and maple syrup. Add in the dry ingredients, along with the vegan buttermilk, and gently whisk together until there are no more dry clumps.
  5. Bake the vegan cornbread: Pour the cornbread batter into your prepared baking pan. Place into the oven to bake for 25-28 minutes, or until a toothpick comes out clean.
  6. Slice and serve: Remove the cornbread from the oven, and allow it to cool in its pan for 10 minutes. Then transfer to a cooling rack. Slice and serve!
  7. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Oat flour: Please add in an additional 1 tsp arrowroot starch or cornstarch to your oat flour to help it bind. Once baked, leave the cornbread for another 10 minutes in the baking pan to cool before transferring it. The oat flour cornbread is more crumby if you slice it immediately. Patience is key!

Gluten free: I recommend using King Arthur Measure for Measure gluten free baking flour.


  • Serving Size: 1 large square
  • Calories: 202
  • Sugar: 7.9 g
  • Sodium: 286.5 mg
  • Fat: 7.8 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 30.8 g
  • Fiber: 1.6 g
  • Protein: 3 g
  • Cholesterol: 17.9 mg