Go Back
+ servings
A closeup photo of two pieces of vegan cornbread stacked on top of each other drizzled with maple syrup and topped with a pat of vegan butter.
Print Recipe
4 from 22 votes

Vegan Cornbread

This vegan cornbread is fluffy, moist and has just the right amount of sweetness. It comes together quickly and is the perfect comforting side to a big bowl of soup or chili.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: vegan cornbread
Servings: 9


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


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



  • Cornmeal: If you like a grittier cornbread, you can use medium ground cornmeal.
  • Coconut sugar: If you use coconut sugar your cornbread will be darker in color. 
  • Flax egg: If you just want a dairy-free cornbread and not vegan, you can use 1 egg in place of the flaxseed egg.


Serving: 1slice without toppings | Calories: 202kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 317mg | Potassium: 147mg | Fiber: 1g | Sugar: 9g