Vegan Cornbread Recipe: A Delicious and Healthy Option

Attention all cornbread lovers and vegan enthusiasts! Let me introduce you to the best vegan cornbread recipe you’ll ever taste. This recipe is a perfect example of how you can still enjoy your favorite dishes while adhering to a vegan lifestyle. As an assistant for a vegan chef, I guarantee that this vegan cornbread will be a hit at any gathering or celebration.

But why settle for just any cornbread when you can have the best vegan cornbread around? I’m not just saying this because it’s a vegan recipe, but because it’s packed with flavor and texture that will leave your taste buds singing praises. Plus, it’s so easy to make that it’ll take no time at all to prepare.

You may be thinking of traditional cornbread made with dairy milk and eggs; however, this recipe uses substitutes like almond milk or soy milk combined with a flax egg. Not only does this make the recipe dairy-free and eggless, but it also makes it easily accessible to those with dietary restrictions such as gluten-free or soy-free needs.

Don’t worry about sacrificing flavor for health benefits though, because this recipe is not only plant-based but is truly mouth-watering as well. The combination of sweet and savory flavors in every bite is nothing short of amazing.

So get ready to indulge in some deliciousness soon! Keep reading for more information on ingredients, step-by-step instructions, substitutions, tips, and more.

Why You’ll Love This Recipe

Vegan Cornbread
Vegan Cornbread

Listen up, folks! I have found the best vegan cornbread recipe out there that is guaranteed to satisfy even the toughest of critics. Don’t let the fact that it’s vegan fool you, because this recipe packs a punch in both flavor and texture.

Firstly, let’s talk about the ingredients. We’ve got canola oil and soymilk, perfect for those who are lactose intolerant or simply choose to avoid dairy products altogether. Add to that, ground flax seeds that work beautifully as an egg substitute and provide a healthy dose of omega-3s. And the star ingredient, yellow cornmeal, gives this cornbread its traditional, rustic flavor.

But what really sets this recipe apart is how easy it is to make. Just mix together all-purpose flour, cornmeal, sugar, baking powder, and salt in one bowl. In another bowl, combine your wet ingredients: soymilk, water, apple cider vinegar, and oil. Then make a well in the dry ingredients and pour in the wet mixture before folding everything together until just combined.

The result? A perfectly moist and crumbly vegan cornbread that rivals any non-vegan version out there. It’s versatile too – serve it alongside hearty chilis, soups or enjoy it as a snack with fluffy jam spread on top.

Plus, if you have gluten allergies, good news! This recipe can easily be made gluten-free by substituting all-purpose flour with gluten-free flour.

So what are you waiting for? Grab your apron and head to the kitchen because this vegan cornbread recipe will give you all the feels of comfort food without any unnatural additives or unwanted ingredients. Whether you’re a seasoned cook or just starting out in the vegan culinary world – this easy-to-follow recipe will keep you coming back for more.

Ingredient List

 Golden and crumbly vegan cornbread fresh out of the oven!
Golden and crumbly vegan cornbread fresh out of the oven!

Let’s talk ingredients!

Here’s everything you’ll need to make the best vegan cornbread recipe:

  • Yellow Cornmeal (1 and 1/2 cups)
  • All-purpose flour (1 cup)
  • Baking Powder (2 teaspoons)
  • Table salt (1 teaspoon)
  • Sugar (1/4 cup)
  • Water (3/4 cup)
  • Ground Flax Seeds (2 tablespoons for the flax egg)
  • Almond Milk, Soy Milk or other non-dairy milk (2 cups)
  • Apple Cider Vinegar or White Vinegar (2 teaspoons)

If you’re going gluten-free, swap the all-purpose flour for a gluten-free flour blend. Make sure to check the baking powder it is also gluten-free.

For an oil-free version, replace the canola oil with unsweetened applesauce.

You can also substitute milk with water or any plant-based milk like oat milk. If you have no nut or soy allergies, feel free to use either almond milk or soy milk.

I recommend using yellow cornmeal instead of white cornmeal because it gives the cornbread that classic color and texture. However, if white cornmeal is what you have on hand, that’s okay too!

As for the vinegar, apple cider vinegar works best but you could also use white vinegar as a substitute. The acid in vinegar helps activate the baking powder which makes the bread rise.

The Recipe How-To

 This cornbread will be the star of your next barbecue or family dinner.
This cornbread will be the star of your next barbecue or family dinner.

Now that we have gathered all the necessary ingredients, it’s time to start baking our best vegan cornbread. Follow these simple instructions, and before you know it, the sweet aroma of freshly baked cornbread will be filling your kitchen.

Step 1: Preheat the oven and Prepare the Pan

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan with canola oil, making sure to cover all sides.

Step 2: Make the Flax Egg

In a small bowl, mix 1 tablespoon of ground flax seeds with 2.5 tablespoons of water. Let it rest for 5 minutes until it thickens into a gel-like consistency. This will act as an egg substitute for our vegan cornbread recipe.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of baking powder and 1 teaspoon of table salt. Mix until everything is well combined.

Step 4: Mix the Wet Ingredients

In another mixing bowl, whisk together 2 cups of soymilk (or any non-dairy milk like almond or oat milk), 2 tablespoons of apple cider vinegar and the flax egg we made in step 2.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry mixture and stir until well combined. Avoid over-mixing as this will make our cornbread tough.

Step 6: Bake in the Oven

Pour your vegan cornbread batter into the prepared pan and bake for around 25-30 minutes or until a toothpick inserted into it comes out clean.

Step 7 Serve Hot!

Remove from oven when ready and allow it to cool for at least five minutes before cutting into slices. Serve hot and enjoy!

Make sure to follow these instructions carefully to achieve perfect results every single time!

Substitutions and Variations

 Just the right amount of sweetness and a subtle hint of savory flavors.
Just the right amount of sweetness and a subtle hint of savory flavors.

To make this vegan cornbread recipe truly your own, feel free to experiment with a few substitutions and variations. Here are some ideas:

– Flour: If you want to stick with gluten-free flour, you can use a 1-to-1 baking blend in place of the all-purpose flour. Alternatively, you could use whole wheat flour or even spelt flour for a heartier texture.

– Milk: Any non-dairy milk will work in this recipe, such as soy milk or oat milk. If you’re allergic to nuts, choose a nut-free milk like oat or hemp milk.

– Egg substitute: To make this recipe vegan, I recommend using a flax egg (1 tablespoon ground flax seeds + 3 tablespoons water), but there are other egg substitutes that work too. Applesauce is a great option for adding moisture, and mashed bananas can add sweetness.

– Sweetener: Swap out the sugar for another sweetener like maple syrup or agave nectar for a different flavor. You could also add in chopped fresh fruit or frozen berries for a fun twist.

– Cornmeal: If you like your cornbread on the sweeter side, use white cornmeal instead of yellow cornmeal.

– Add-ins: Want to add some texture or extra flavor to your cornbread? Consider adding in spices like cinnamon or nutmeg, diced jalapenos or red pepper flakes for heat, or shredded vegan cheese for richness.

Remember that substitutions may change the overall flavor and texture of the cornbread, so be sure to test out any new variations before serving them to guests. Happy experimenting!

Serving and Pairing

 You'll love how easy it is to make this delicious vegan cornbread.
You’ll love how easy it is to make this delicious vegan cornbread.

Now that you’ve made the best vegan cornbread, it’s time to serve it and pair it with some delicious dishes. The versatility of this cornbread means that it can go well with sweet or savory dishes, making it the perfect accompaniment for any meal.

If you prefer sweet cornbread, top it with vegan butter and honey or maple syrup for a tasty breakfast. You can also serve it beside fresh berries or mixed fruit for a light but delightful dessert.

For savory lovers, you can pair your cornbread with a spicy chili or hearty soup. It also pairs perfectly with a classic Southern BBQ or with steamed greens like collard greens or mustard greens.

If you have some leftovers or want to prepare in advance, I recommend toasting slices of cornbread for breakfast and serving them with scrambled tofu and veggies. Or crumble leftover cornbread into breadcrumbs and use them as a tasty coating for fried vegetables.

For drinks, you can pair your vegan cornbread with hot cocoa, tea, coffee or some cold soy milk.

No matter how you decide to serve and pair your vegan cornbread, be sure to enjoy every bite. It’s easy to love something so versatile and delicious!

Make-Ahead, Storing and Reheating

 Serve it warm with a pat of vegan butter and a drizzle of maple syrup.
Serve it warm with a pat of vegan butter and a drizzle of maple syrup.

Listen up, folks. If you’re anything like me, you know that one of the greatest joys in life is making a big ol’ batch of cornbread and enjoying it for days on end. But let’s face it, sometimes you just don’t have the time or energy to whip up a fresh pan every damn day. Fear not! This vegan cornbread recipe is perfect for making ahead and enjoying later.

First things first, if you want to make this vegan cornbread recipe ahead of time, I highly recommend waiting until it has cooled completely before wrapping it up and storing it. If you try to wrap it up while it’s still warm, you’ll end up with a soggy mess. Trust me on this one.

Now let’s talk storage. You can either store your cornbread at room temperature or in the fridge, depending on how quickly you plan on consuming it. If you’re planning on eating it within a day or two, I say leave it out on the counter. Just make sure to wrap it up tightly in plastic wrap or aluminum foil to prevent any air from getting in and drying it out.

If you know that your cornbread is going to last a bit longer than that (up to 5 days), pop it in the fridge instead. It’ll stay nice and fresh in there. When you’re ready to chow down again, just slice off however much you want and warm it up a bit.

Now onto reheating. If your cornbread has been stored in the fridge, I recommend letting it come to room temperature before reheating so that it heats up evenly. Once it’s at room temp, you can either pop it in the microwave for a quick zap (around 15-20 seconds per slice should do the trick) or stick it in the oven at 350°F until warm.

And there you have it, my friends. Whether you’re prepping for a big gathering or just trying to keep your cornbread fresh throughout the week, these tips will help ensure that your precious vegan bread stays delicious from start to finish.

Tips for Perfect Results

 A classic comfort food made vegan-friendly and even better than the original!
A classic comfort food made vegan-friendly and even better than the original!

When it comes to making a vegan cornbread, there are several tricks and tips to achieve the perfect texture and taste. From the type of flour and milk used to the baking time and temperature, every detail counts. Here are some tips that I have learned from years of experience making this recipe.

– Use a combination of flours

Using a mix of all-purpose flour and cornmeal is essential to create the perfect texture for your vegan cornbread. The all-purpose flour provides the structure while the cornmeal adds a slightly gritty and nutty flavor to the bread.

– Don’t overmix the batter

Overmixing can lead to tough and dry cornbread. Mix the batter until it’s just combined, making sure there are no lumps, but avoid overworking it.

– Let the batter rest

Before pouring your batter into the pan, let it rest for 10-15 minutes. This will allow the gluten to relax, preventing your cornbread from becoming dense.

– Bake at a high temperature

Baking at a high temperature helps achieve a crispy crust while keeping the inside moist. Preheat your oven to 425°F (218°C) before baking your cornbread for 20-25 minutes.

– Use vinegar or lemon juice in your milk

Adding vinegar or lemon juice to your milk will help activate the baking soda, which is essential for rising. For this recipe, we recommend using apple cider vinegar.

– Flax egg as an egg substitute

If you are looking for an egg substitute, use flax eggs instead. For each egg that a recipe calls for, mix one tablespoon ground flaxseed with three tablespoons of water and let it sit for five minutes before adding it to your recipe.

By following these tips, you’ll be well on your way to creating perfect golden-brown vegan cornbread that will leave everyone wanting more.


Before we finish up this delicious vegan cornbread recipe article, let’s take a look at some frequently asked questions (FAQs) that you may have in mind. These questions and answers will help you to be more confident in the kitchen and ensure that your vegan cornbread turns out perfectly every time.

What can I use in place of an egg in cornbread?

For this recipe, we will be using five vegan replacements for traditional dairy products. These include ground flax seeds, silken tofu, yogurt or buttermilk (vegan versions, of course), vegan mayo, and sour cream.

Why is Jiffy cornbread mix not vegetarian?

The presence of lard in Jiffy cornbread mix makes it unsuitable for a vegan diet. Lard is a type of fat that comes from the belly of a pig.

What is a non-dairy substitute for milk in cornbread?

If you’re looking for a milk substitute for your cornbread, you can rely on full-fat coconut milk alongside other creamy non-dairy options like unsweetened oat milk or unsweetened soy milk.

What is vegan cornbread made of?

I present to you Cadence’s recipe for delicious cornbread, a vegan take on a classic Southern dish. Get ready to whip up a batch of mouthwatering cornbread using basic ingredients such as almond milk, vegan butter (specifically, Earth Balance Unsalted Vegan Buttery Sticks), baking powder, and corn kernels (either fresh or frozen). Additionally, you will need some vegan butter for greasing the pan and serving. Let’s get started on making this delectable treat!

Bottom Line

So, there you have it: a delicious vegan cornbread recipe that anyone can enjoy! It’s versatile, easy to make and perfect for any occasion. Whether you’re serving it as a side dish or using it as a base for a stuffing or casserole, this vegan cornbread is an ideal choice.

And remember, this recipe is not set in stone. Feel free to experiment with different variations and substitutions based on your preferences and dietary restrictions. Not only that, but you can share this recipe with your loved ones who may have never tried vegan cornbread before.

In the end, the best vegan cornbread is the one that makes you smile from ear to ear when you bite into it. So get baking, devour every crumb and spread the word – vegan cornbread is simply delightful!

Vegan Cornbread

Vegan Cornbread Recipe

I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.
No ratings yet
Prep Time 25 mins
Cook Time 25 mins
Course Side Dish
Cuisine Vegan
Calories 198.6 kcal


  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup soymilk
  • 1/4 cup canola oil


  • Preheat oven to 425°F
  • Spray 8-inch-square baking dish with nonstick cooking spray.
  • Bring the water to a boil in a small saucepan.
  • Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
  • Set aside.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  • Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
  • Beat just until smooth (do not overbeat.)
  • Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Add Your Own Notes


Serving: 79gCalories: 198.6kcalCarbohydrates: 29.2gProtein: 3.7gFat: 7.8gSaturated Fat: 0.7gSodium: 374.8mgFiber: 2gSugar: 6.8g
Keyword < 60 Mins, Beans, Breads, Brunch, Corn, Easy, Egg-free, Free Of..., Grains, Inexpensive, Lactose-free, Oven, Quick Breads, Savory, Soy/Tofu, Stove Top, Sweet, Vegan, Vegetable
Tried this recipe?Let us know how it was!

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