Vegan Cornbread
A wonderfully moist and tender plant-based cornbread that's completely dairy-free and egg-free. This classic American side is slightly sweet, crumbles perfectly, and is ready in just 30 minutes.
For 8 servings
Preheat oven and prepare the pan
- Preheat your oven to 400°F (200°C).
- Grease an 8x8 inch baking pan with a little vegetable oil.
Make the flax egg
- In a small bowl, whisk together the ground flaxseed and water.
- Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your egg binder.
Combine the dry ingredients
- In a large mixing bowl, add the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk everything together until well combined.
Combine the wet ingredients
- In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, and the prepared flax egg.
Mix the batter and bake
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the greased baking pan and spread it evenly.
- Bake for 20-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve
- Let the cornbread cool in the pan for at least 10 minutes before slicing.
- Serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. Overmixing develops gluten and can make the cornbread tough instead of tender.
- 2For a more traditional Southern-style cornbread, you can preheat your greased cast-iron skillet in the oven and pour the batter into the hot skillet for a crispier crust.
- 3Ensure your baking powder and baking soda are fresh for the best rise.
- 4Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Gluten free
Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
healthyHealthy
Replace the all-purpose flour with whole wheat pastry flour and reduce the sugar to 2 tablespoons.
kid friendlyKid friendly
Fold in 1/2 cup of sweet corn kernels (canned or frozen and thawed) into the batter for extra texture and sweetness.
quickQuick
Make vegan cornbread muffins by dividing the batter into a greased 12-cup muffin tin and baking for 15-18 minutes.
Why this is on our healthy list.
Dairy-Free and Egg-Free
Perfect for those with dairy or egg allergies, or anyone following a vegan lifestyle, without sacrificing taste or texture.
Source of Fiber
Cornmeal and flaxseed provide dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
No Cholesterol
Being entirely plant-based, this cornbread contains zero dietary cholesterol, making it a heart-healthy choice.
Frequently asked questions
Vegan cornbread can be a moderately healthy choice. It's free from cholesterol and lower in saturated fat than traditional versions. This recipe uses minimal oil and sugar, making it a reasonable side dish.
