There’s nothing that I like with my chilis and soups MORE than a good piece of cornbread! Today I’m showing you how to make this super SIMPLE Vegan Cornbread. It comes together in no time and will quickly become your all time favorite cornbread recipe!
Why you’ll love this family favorite recipe!
This vegan cornbread is one of the very first vegan recipes that I ever posted on my blog! It originally had whole kernels of corn in and while I still LOVE it that way, I wanted to offer a more basic and classic cornbread recipe.
As per usual when I veganize a recipe, I did my best to keep this as close to the traditional recipe as possible. The main changes include swapping the eggs for flax eggs and the milk for plant based milk (really anything that is unflavored and unsweetened works well here!).
Why this is the best vegan cornbread –
It’s super fluffy, soft, and perfectly sweet.
Uses simple pantry staples—no funky ingredients.
Bakes right in a skillet for the best texture and crispy edges.
Comes together in one bowl (okay, technically two—but still).
Easy to customize with add-ins like jalapeños, corn, vegan cheese, or herbs.
100% beginner friendly and a great holiday or weeknight side!
In this post…
Ingredients for Vegan CornbreadExpert TipsIdeas for what to pair this cornbread withWatch the videoVegan Cornbread RecipeStorage Instructions
The recipe comes together in 2 bowls: first the dry ingredients are mixed together and then the wet ingredients in a separate bowl before it’s all combined together.
Ingredients for Vegan Cornbread
All-purpose flour – I use all purpose flour but if you’re looking for a gluten free version, I suggest trying to with a gluten free 1-1 flour. I have not tested this at all with almond flour, oat flour, or anything like that.
Cornmeal – Use a good-quality medium-grind cornmeal for that classic texture and flavor. Avoid super fine corn flour.
Sugar – I wanted a sweeter cornbread but you could cut the sugar in half if you want it less sweet (as written, it’s a very subtle sweetness)
Flax eggs – Our vegan binder! Super easy to make with ground flaxseed + water.
Non-dairy milk – Almond, soy, oat—anything unflavored and unsweetened works great.
Vegetable oil – Keeps the crumb tender and adds moisture. Melted vegan butter works too.
Vegan butter – Melted in the skillet for flavor and to create a nonstick base.
Sweet corn kernels (optional) – Adds juiciness and bursts of sweetness. Fresh, frozen, or canned all work! this is completely optional! I didn’t add them in when i photographed the recipe but I’ve tried it with whole corn kernels and it’s SO GOOD! I highly recommend it!
Expert Tips
Don’t overmix the batter—stir until just combined to keep it tender.
Preheat your skillet with the vegan butter! This gives the cornbread the best crust.
Use medium-grind cornmeal for the most traditional texture.
If using frozen corn, thaw and pat dry to avoid extra moisture.
Let it rest for 10 minutes before slicing so it holds together nicely.
Want spicy cornbread? Add diced jalapeños or a pinch of cayenne.
Yes! Use a 1:1 gluten-free flour blend and make sure your cornmeal is certified GF.
You can use chia eggs or ¼ cup applesauce in a pinch, but flax works best for texture.
Absolutely—an 8×8 dish works great. The edges just won’t get as crispy.
Yep! Wrap tightly and freeze for up to 3 months. Thaw at room temp and warm in the oven.
Totally! Try jalapeños, vegan cheddar, scallions, or even a swirl of maple syrup.
Ideas for what to pair this cornbread with
Watch the video
Vegan Cornbread
Ingredients
Instructions
Notes
Storage Instructions
Store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. Reheat in the oven to bring back that fresh-baked texture. It also freezes really well—wrap slices tightly and freeze for up to 3 months.
Nutrition
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