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Vegan Cornbread
4.1 from 72 votes

Vegan Cornbread

Vegan Cornbread uses a flaxseed egg substitute combined with almond milk and apple cider vinegar to create tender, moist bread made from all-purpose flour, yellow cornmeal, and a sweetened, lightly leavened batter. It bakes to a golden crust with a soft crumb inside.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 9
Calories: 202 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 Flaxseed used as egg substitute
  • 1 ¼ cup almond milk unsweetened plain
  • 3 teaspoons apple cider vinegar
  • 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour
  • 1 cup yellow cornmeal fine
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt sea salt
  • ⅓ cup cane sugar or coconut sugar
  • ⅓ cup vegan butter melted (or oil), plus more for serving
  • maple syrup for topping (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. Grease a 8x8 inch pan with nonstick cooking spray or vegan butter.
  3. Prepare flax egg in a small bowl and let set for a few minutes to gel up.
  4. Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
  5. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together.
  6. In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine.
  7. Pour the wet ingredients into the dry and mix until fully combined & smooth.
  8. Pour the batter into the pan and using a spatula, smooth down the top into an even layer.
  9. Bake for 28-30 minutes, until a toothpick comes out clean.
  10. Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly.
  11. Slice into 9 slices, serve with vegan butter or maple syrup (or both) and enjoy!

Notes

  • For a dairy-free but not vegan option, use one egg instead of flax egg.
  • Apple cider vinegar mixed with almond milk creates a vegan buttermilk substitute essential for texture.
  • Store cooled cornbread in an airtight container up to 2 days at room temperature, 1 week refrigerated, or freeze up to 3 months.
  • Reheat in the oven at 350°F for 5-10 minutes or microwave for 10-15 seconds.

Nutrition Information

Serving 1slice without toppings Calories 202kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 317mg (13%) Potassium 147mg (3%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 202

% Daily Value*

Serving 1slice without toppings
Calories 202kcal 10%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 2g 10%
Sodium 317mg 13%
Potassium 147mg 3%
Fiber 1g 4%
Sugar 9g 18%

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