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This vegan cornbread is the best of the best in the vegan cornbread world. I have been making this for years and years. It’s a crowd-pleaser and I always get asked for the recipe.
I can’t even bring myself to try any other recipes because this is just the one that makes my heart sing. I made chili the other night, and you should have seen my husband’s face when this cornbread didn’t accompany it.
Whoops, I dropped the ball on that one.
I make this vegan cornbread recipe every single Halloween. We have chili and cornbread before going out into the blustery, usually rainy pacific northwest weather. Or I make this to go in cornbread stuffing at thanksgiving, or I just make it because I want some delicious cornbread.
My kids always get excited when they see this cooking.
This recipe as written only makes an 8×8 pan, but I almost always double it for a crowd and it doubles just great.
If you need a good chili recipe for this delicious vegan cornbread give my favorite
This is a sweet cornbread, I hear in other parts of the world they don’t like sweet cornbread?
I don’t know any different and I love the sweetness this brings. It has the perfect sweet and comforting flavor I am looking for in my cornbread.
Which camp are you? Sweet cornbread or no way? Let me know in the comments!
What do you need for this vegan cornbread?
- cornmeal
- flour
- sugar
- baking powder
- salt
- vegan butter
- oil
- plant milk
- egg re-placer or flax eggs
How do you make it?
Preheat oven to 350 degrees and lightly grease a 8×8 pan
In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk.
Make your egg replacer, by following directions on the box or a flax egg set aside.
Melt your vegan butter in a glass liquid measuring cup.
Make a well in the dry ingredients. Pour the melted vegan butter, oil, egg re-placer, and milk in the middle and mix just until incorporated.
Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.
-The best vegan cornbread-
This is the best most easy vegan cornbread recipe.
Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons melted, earth balance vegan butter
- 1/3 cup oil
- 1 1/4 cup oat milk (almond milk, any alternative milk)
- 3 teaspoons egg re-placer with 4 TB water Or flax eggs, * or your egg re-placer of choice to equal 2 eggs
Instructions
- Preheat oven to 350 degrees and lightly grease a 8x8 pan
- 2. In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk.
- 3. Make your egg re-placer, by following directions on the box or a flax egg set aside.
- 4. Melt your earth balance butter in a glass liquid measuring cup.
- 5.Make a well in the dry ingredients. Pour the melted butter, oil, egg re-placer, and milk in the middle and mix just until incorporated. Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.
Notes
This has been adapted to be vegan from this awesome blog right here https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/
Nutrition Information:
Yield: 10 Serving Size: 1 pieceAmount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 83mgSodium: 324mgCarbohydrates: 37gFiber: 1gSugar: 16gProtein: 6g
The calories are computer generated and may not be 100% accurate.
<3 Courtney
This really is heavenly! I have never eaten cornbread before, as it’s not something we usually make in my country (we use corn meal for other things if any). I made this recipe with flax egg and coconut sugar, and it came out super soft and delicious! It’ll definitely be a breakfast/snack staple in our house from now on!
Reka, thank you so much for letting me know! We love this cornbread also. I am so glad your family enjoyed it! ❤
I made this cornbread and used honey instead of sugar. It was delicious!
Thanks so much for letting me know Carrie! I love when substitutions work well! ❤❤
How much honey did you use?
The corn bread with your chilli was a great dinner. I love it when my dinner is a big hit. Thank you.
It’s our favorite as well! Thanks so much for trying it!❤❤
How do you make your stuffing? I’d love to try that.
No me quedo con el mismo color
Hi! I was trying to make this recipe but when I got to the part where it tells me to add the wet ingredients into the dry ingredients I noticed you listed oil but on the ingredient list the oil is not included, how much did you use?
Hi there Lan! I am so sorry I missed that! It’s 1/3 cup. I am on vacation now and unfortunately can’t edit it. But thanks so much for pointing that out! I will fix it first thing when I return.
Hi! Making tonight. Was wondering what your experience has been with Gluten Free flour? Thank you! xo
Hi Ashley! I actually haven’t tried using a Gluten-free flour. I feel like Gluten-free flours have come a long way and it would probably work just fine, but I can’t say for sure. Let me know how it goes if you make it! ❤
I love that this is FLUFFY!!!! This is honestly one of the few vegan recipes I have made that turned out fluffy! It is soooo yummy! You can see my flax more than you can in your pic but still so yummy. I actually kinda like the texture it added.
Thanks so much for trying it Tiffany!! I so appreciate you taking the time to comment! It’s our favorite it also! ❤❤
Thank you for sharing this recipe!! If was so delicious with chili tonight!!! I used flax eggs and subbed applesauce for the oil. I only used 1 cup nut milk to adjust for the applesauce. (macadamia cashew because it’s what I had on hand)
My 7 year old son who is not vegan ate 3 pieces!!
Holly, thanks so much for your sweet comment! I love you substitutions and glad to know that they worked so well, I will have to try it your way next time! Thanks for taking the time to comment ❤ ❤
What can I use as an egg replacer?
Hi Holly! You can either use flax seeds or store-bought egg replacer. Those are the only two I have used for this recipe. But I am sure a chia egg would work also. I hope that helps! ❤
This is our new favorite cornbread, thanks!!
Thanks so much for commenting Jaime! I am so glad you love it as much as we do! ❤❤❤ thanks for trying it! ❤
This cornbread was perfect! Sweet and satisfying, and so easy to make! I followed your recipe exactly using ener-g egg replacer and it’s delicious! Thanks for sharing this. Trying not to eat it all myself before the family gets home for dinner! Haha!
Haha, thanks so much for your kind comment, Alysha! The same thing happens to me when I make it! It’s just too good! Thanks so much for trying it! ❤❤
What type of oil do you recommend?
Hi Elle, I usually use canola or vegetable oil. ❤❤
OMG!! She isn’t exaggerating!! This is the best cornbread ever!!
Thanks so much for your wonderful comment Marcy! And for trying the recipe! ❤️❤️
Hi,
We have been making this recipe with our chili. My son has egg and milk allergies so vegan recipes are perfect for us (especially with baking). Can you comment how you store this? Refrigerated? I made it ahead of time today and I’m wondering if after it cools I should refrigerate it until dinner.
Thanks!
Sarah
Hi Sarah! I am so glad your family enjoys this recipe! Once it’s cooled you could cover it with Saran Wrap and leave it on the counter until dinner. That’s what I have always done and haven’t had any problems. I hope that helps! Have a great day! ❤️
Hello! Great recipe!
Question: if I am making this a day before what is the best way to store it? Or do you recommend this not be made the day before at all? And the one thing I can’t get down is the color, When I’ve made it it comes out pale and not a beautiful yellow like yours lol. I use flax egg do you think that is why it is not yellow ?
Hi Nailah! You can make it the day before and when it’s cool just cover it with Saran Wrap and leave it on the counter. In the photo I used an egg replacer and not flax seed which is why the color is so yellow. I use Ener G egg placer. Thanks so much for stopping by and I hope that helps! ❤️