Vegan Cornbread: A Delicious Twist on a Classic Favorite

Vegan Cornbread: A Delicious Twist on a Classic Favorite

Cornbread is a beloved staple in many households, especially in the southern United States. Its golden crust and moist interior make it the perfect accompaniment to chili, barbecue, or even enjoyed on its own. While traditional cornbread recipes often include dairy and eggs, vegan cornbread offers a delicious and cruelty-free alternative that doesn’t compromise on flavor or texture. In this article, we’ll explore what makes vegan cornbread special and share a delightful recipe for you to try at home.

What Makes Vegan Cornbread Different?

The main difference between traditional cornbread and vegan cornbread lies in the ingredients used to replace dairy and eggs. Here are some common substitutes:

  1. Dairy Alternatives: Plant-based milk such as almond milk, oat milk, or soy milk can replace cow’s milk in the recipe. These alternatives offer a similar creamy texture without the lactose.
  2. Egg Replacements: Flaxseed meal, chia seeds, or applesauce can be used as egg replacements in vegan baking. These ingredients bind the cornbread together and help achieve a moist and fluffy texture.
  3. Butter Alternatives: Coconut oil, vegan butter, or olive oil can be used instead of butter to add moisture and richness to the cornbread.

Benefits of Vegan Cornbread

  1. Healthier Option: Vegan cornbread tends to be lower in saturated fats and cholesterol compared to traditional recipes. It’s also a good source of fiber from the cornmeal.
  2. Cruelty-Free: By choosing vegan cornbread, you’re opting for a compassionate choice that doesn’t involve animal products or by-products.
  3. Allergy-Friendly: Vegan cornbread is free from common allergens like dairy and eggs, making it a suitable choice for those with food sensitivities or allergies.

Vegan Cornbread Recipe


  • 1 ½ cups cornmeal
  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ cups plant-based milk (almond, oat, soy)
  • 2 tbsp flaxseed meal + 6 tbsp water (or egg replacer of choice)
  • ¼ cup maple syrup or agave nectar
  • ⅓ cup coconut oil or vegan butter, melted


  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. In a small bowl, combine flaxseed meal and water. Let it sit for 5 minutes to thicken and form a gel-like consistency (this acts as your egg replacer).
  3. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  4. In another bowl, mix together the plant-based milk, maple syrup or agave nectar, melted coconut oil or vegan butter, and the flaxseed mixture.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cornbread dense.
  6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  8. Remove from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Serving Suggestions

Vegan cornbread pairs well with a variety of dishes. Here are some serving suggestions:

  • Serve alongside vegan chili or soup for a hearty meal.
  • Enjoy with a spread of vegan butter or jam for breakfast or a snack.
  • Use it as a base for vegan cornbread stuffing during the holiday season.

Vegan cornbread offers a delightful twist on a classic favorite, providing a healthier, cruelty-free, and allergy-friendly option without sacrificing taste or texture. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to become a staple in your kitchen. Give it a try and enjoy the deliciousness of vegan cornbread!

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