The Best Vegan Cornbread

The Best Vegan Cornbread Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


1 cup + 2 Tbsp Yellow Cornmeal (176g)

1 cup + 3 Tbsp All Purpose Flour (150g)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 cup Soy Milk (240ml) or Almond Milk

1 Tbsp Apple Cider Vinegar

1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water

1/2 cup Vegan Butter (112g)

1/2 cup Light Brown Sugar (100g)

2 Tbsp Maple Syrup

1 and 1/2 cups Whole Sweet Corn Kernels Canned, Drained


1Preheat the oven to 400°F (200°C) and spray a 9x9 inch square dish with non-stick spray and line the bottom with parchment paper.*

2Add the yellow cornmeal to a mixing bowl and sift in the all purpose flour. Add the baking powder, baking soda and salt.

3Add the apple cider vinegar to the soy milk and set aside.

4Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.

5Melt the vegan butter in a pot on the stove and then add the brown sugar and whisk until the sugar has dissolved.

6When the sugar is dissolved into the butter, remove from the heat and whisk in the maple syrup, and then add in the soy milk and apple cider vinegar mix. Add the wet ingredients in with the dry ingredients. Then add in the flax egg. Use a hand whisk briefly to remove any lumps.

7Lastly add the whole sweet corn pieces and mix in.

8Pour the batter into your prepared baking dish.

9Cook for 25 minutes or until a toothpick inserted into the center comes out clean.

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