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This Vegan Cornbread is golden, fluffy, and baked right in a cast iron skillet for the crispiest edges imaginable! Made with simple pantry staples and zero eggs or dairy, it comes together in just about 35 minutes. Honestly, it’s so good you won’t even miss the real thing.
Why this is such a GOOD cornbread recipe!
This vegan cornbread is one of the very first vegan recipes that I ever posted on my blog! It originally had whole kernels of corn in and while I still LOVE it that way, I wanted to offer a more basic and classic cornbread recipe.
As per usual when I veganize a recipe, I did my best to keep this as close to the traditional recipe as possible. The main changes include swapping the eggs for flax eggs and the milk for plant based milk (really anything that is unflavored and unsweetened works well here!).
Why this is the best vegan cornbread recipe–
- It’s super fluffy, soft, and perfectly sweet.
- Uses simple pantry staples—no funky ingredients.
- Bakes right in a skillet for the best texture and crispy edges.
- Comes together in one bowl (okay, technically two—but still).
- Easy to customize with add-ins like jalapeños, corn, vegan cheese, or herbs.
In this post…
The recipe comes together in 2 bowls: first the dry ingredients are mixed together and then the wet ingredients in a separate bowl before it’s all combined together. AND, it’s the perfect side for a bowl of chili!
Simple ingredients for Vegan Cornbread
The ingredient amounts for this easy vegan cornbread recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- All-purpose flour – I use all purpose flour but if you’re looking for a gluten free version, I suggest trying to with a gluten free 1-1 flour. I have not tested this at all with almond flour, oat flour, or anything like that. Whole wheat flour also works.
- Cornmeal – Use a good-quality medium-grind cornmeal for that classic texture and flavor. Avoid super fine corn flour.
- Sugar – I wanted a sweet cornbread but you could cut the sugar in half if you want it less sweet (as written, it’s a very subtle sweetness)
- Flax eggs – Our vegan binder! Super easy to make with ground flax seeds + water.
- Non-dairy milk – Almond milk, soy milk, and oat milk —anything unflavored and unsweetened works great. However, I do NOT recommend using coconut milk for this recipe.
- Vegetable oil – Keeps the crumb tender and adds moisture. Melted vegan butter works too.
- Vegan butter – Melted in the skillet for flavor and to create a nonstick base.
- Sweet corn kernels (optional) – the perfect addition to add juiciness and bursts of sweetness. Fresh, frozen, or canned all work! this is completely optional! I didn’t add them in when i photographed the recipe but I’ve tried it with whole corn kernels and it’s SO GOOD! I highly recommend it!
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a large bowl, mix together the dry ingredients: flour, cornmeal, baking powder, salt, and sugar. Meanwhile, pre-heat the oven and place the butter into a cast-iron skillet. Put the skillet in the oven until the batter is ready.
- Right on top of the dry ingredients, mix in the wet ingredients including the flax eggs, non-dairy milk, and oil. Stir until just combined.
- Add in the corn and fold until combined. This step is totally optional but it’s my personal preference and highly recommended.
- Pour the batter into the prepared pan and place it into the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cornbread is a nice golden brown.
Expert Tips
- Don’t overmix the batter—stir until just combined to keep it tender.
- Preheat your skillet with the vegan butter! This gives the cornbread the best crust.
- Use medium-grind cornmeal for the most traditional texture.
- If using frozen corn, thaw and pat dry to avoid extra moisture.
- Let it rest for 10 minutes before slicing so it holds together nicely.
- Want spicy cornbread? Add diced jalapeños or a pinch of cayenne.
Frequently Asked Questions
Yes! Use a 1:1 gluten-free flour blend and make sure your cornmeal is certified GF.
You can use chia eggs or ¼ cup applesauce in a pinch, but flax works best for texture.
Absolutely—an 8×8 dish works great. The edges just won’t get as crispy.
Yep! Wrap tightly and freeze for up to 3 months. Thaw at room temp and warm in the oven.
Totally! Try jalapeños, vegan cheddar, scallions, or even a swirl of maple syrup.
Ideas for what to pair this cornbread with
- Loaded Vegan Chili
- Sweet Potato Chili
- Crockpot Vegan Chili
- Butternut Squash Soup
- Black Bean Soup
- Creamy Lentil Soup
Vegan Cornbread
Video
Ingredients
- 1 tablespoon vegan butter
- 1 cup all purpose flour
- ¾ cup good cornmeal
- 3 tablespoons sugar
- 2 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- 2 flax eggs, 5 total tablespoons of water mixed with 2 total tablespoons of flaxseed meal
- 1 cup unflavored almond milk or other non dairy milk
- ¼ cup vegetable oil
- 1 cup sweet yellow corn, optional*
Instructions
- Pre-heat the oven to 400 degrees F.
- Add the butter to a skillet and place it in the oven until the butter is just melted but making sure not to burn it at all. Remove from the oven. Swirl the butter around so that it fully coats the bottom of the skillet.
- In a large mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, mix together the flax eggs, milk, and oil.
- Mix the wet ingredients (flax eggs, milk, and cornbread) into the large bowl with the dry ingredients and stir until fully incorporated but being careful not to over mix. Gently stir in the corn.
- Pour the batter into the hot skillet and place it into the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. ENJOY!!!
Notes
Storage Instructions
Store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. Reheat in the oven to bring back that fresh-baked texture. It also freezes really well—wrap slices tightly and freeze for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
