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Vegan Cornbread

  • Author: Food with Feeling
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This Vegan Cornbread is simple to make and the perfect pairing for chilis and stews or even just to eat on its own!


  • 1 tablespoon of vegan butter
  • 1 cup of all purpose flour
  • 3/4 cup of good cornmeal
  • 3 tablespoons of sugar
  • 2 1/2 tablespoons of baking powder
  • 1 1/2 teaspoons of salt
  • 2 flax eggs (5 total tablespoons of water mixed with 2 total tablespoons of flaxseed meal)
  • 1 cup of unflavored almond milk or other non dairy milk
  • 1/4 cup of vegetable oil
  • 1 cup of sweet yellow corn (optional)*


  1. Pre-heat the oven to 400 degrees F.
  2. 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.
  3. Swirl the butter around so that it fully coats the bottom of the skillet.
  4. In a large mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
  5. In another bowl, mix together the flax eggs, milk, and oil.
  6. Mix the wet ingredients into the large bowl with the dry ingredients and stir until fully incorporated but being careful not to over mix.
  7. Gently stir in the corn.
  8. 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.
  9. ENJOY!!!


*This is traditionally made without the corn in it but I’ve made it with corn a few times and LOVE it that way!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: bread
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 205
  • Sugar: 4.9 g
  • Sodium: 482.8 mg
  • Fat: 9.5 g
  • Carbohydrates: 28.4 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

Keywords: vegan cornbread, vegan bread, vegan side dish