Incredible Vegan Cornbread: Tender, Sweet & So Easy!

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This vegan cornbread recipe is a perfect addition to any meal! It’s moist, flavorful, and surprisingly simple to make. Packed with sweet corn and fluffy texture, this bread is a crowd-pleaser, even for those who typically avoid vegan dishes.


Vegan Cornbread
Vegan Cornbread

1 ¾ cups all-purpose flour

  • ¾ cup yellow cornmeal (not corn flour)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups unsweetened plant-based milk (such as almond or oat milk)
  • ½ cup melted vegan butter (or coconut oil)
  • 1 large flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes)

  • Directions:

    1. Preheat your oven to 400°F (200°C). Grease a 9×9 inch baking pan.

    2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

    3. In a separate bowl, whisk together the plant-based milk, melted vegan butter, and flax egg until well combined.

    4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! A few lumps are okay.

    5. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    6. Let the cornbread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per serving):

    Calories: 250

  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 4g

  • Please note: These are approximate nutrition facts and can vary depending on the specific ingredients you use.


    This vegan cornbread is a delicious and versatile recipe that’s perfect for any occasion. It’s easy to make, requires minimal ingredients, and is sure to be a hit with everyone at the table!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of plant-based milk?
    Yes, you can! Most unsweetened plant-based milks will work well in this recipe. Oat milk, almond milk, and soy milk are all good options.

    2. What if I don’t have flaxseed?
    You can substitute a store-bought vegan egg replacer according to the package instructions.

    3. Can I make this recipe gluten-free?
    Yes! Simply replace the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum for best results.

    4. How can I store leftover cornbread?
    Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    5. Can I reheat cornbread?
    Absolutely! You can reheat cornbread in the microwave for a few seconds, or wrap it in foil and warm it in a preheated oven at 350°F (175°C) for a few minutes until warmed through.