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4.9 from 492 votes

Perfect Vegan Cornbread

Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. The perfect comforting side for soups and chilis, or to bake into croutons for salads or stuffing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
42 mins
Servings: 9 (slices)
Calories: 200 kcal
Course: Side Dish
Cuisine: American , Vegan

Ingredients

  • 1 ½ batches flax egg (1 ½ Tbsp (11 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
  • 3/4 cup unsweetened plain almond milk (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 1 tsp lemon juice or Apple Cider Vinegar
  • 1/2 tsp baking soda
  • 1/3 cup vegan butter, melted (we like Earth Balance)
  • 1/2 cup organic cane sugar or granulated sugar
  • 2 Tbsp unsweetened applesauce
  • 1/2 tsp sea salt
  • 3/4 cups fine yellow cornmeal (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 3/4 cups unbleached all-purpose flour* (plus 1 Tbsp as original recipe is written // adjust if altering batch size)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
  2. Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
  3. To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
  4. Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
  5. Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.
  6. Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
  7. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).

Notes

  • *For a gluten-free version, you can try replacing the all-purpose flour with our Best 1-1 GF Blend or check out this recipe.*Nutrition information is a rough estimate calculated without additional toppings.*Note: You can learn more about the origins of cornbread here.*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.

Nutrition Information

Serving 1slice Calories 200 (10%) Carbohydrates 30.6g (10%) Protein 2.6g (5%) Fat 7.9g (12%) Saturated Fat 4.4g (22%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 246mg (10%) Fiber 1.6g (6%) Sugar 11.6g (23%)

Nutrition Facts

Serving: 9(slices)

Amount Per Serving

Calories 200

% Daily Value*

Serving 1slice
Calories 200 10%
Carbohydrates 30.6g 10%
Protein 2.6g 5%
Fat 7.9g 12%
Saturated Fat 4.4g 22%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 246mg 10%
Fiber 1.6g 6%
Sugar 11.6g 23%

* Percent Daily Values are based on a 2,000 calorie diet.