Best Homemade Vegan Corn Bread

The BEST Homemade Vegan Cornbread recipe is so moist and made with easy-to-find ingredients. It’s an easy plant-based recipe that’s vegan, dairy-free, egg-free, butter-free, contains no refined sugar and can be prepared in few minutes!

This recipe is made with only 8 easy ingredients that you probably already have in your pantry. Try to buy organic ingredients, especially the cornmeal, whenever possible…

It’s perfect with a warm soup, bowl of chili or stew. It fits perfectly into the category of vegan comfort food! It’s great with chili or just on its own with vegan butter or maple syrup.

It’s sooooo delicious and we can’t get enough of it around here!

Vegan Corn Bread

Nicole Kearsley
I was never a fan of cornbread until this recipe. After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you’ll try!
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Servings 9 slices


  • 1/4 cup Vegan Butter
  • 1 cup Unflavored Plant Milk
  • 1 tablespoon Ground Flax Seeds
  • 1 1/4 cups Cornmeal
  • 1 cup All-Purpose Flour
  • 1/2 cup Sugar I used coconut sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt


  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • Combine ground flax seeds with 3 Tbsp water. Let sit 10 minutes before using it. Melt vegan butter.
  • In a large bowl, beat the melted butter, plant milk and flax egg with a fork or wire whisk until well mixed. In a separate bowl combine cornmeal, flour, sugar, baking powder, and salt. Stir dry ingredients into wet ingredients just until the flour is moistened (batter will be lumpy).
  • Pour batter into the pan; use a rubber spatula to scrape batter from the bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


NO RULES: Keep in mind that this is a basic cornbread recipe. Feel free to add other ingredients to customize it to your preference. For example, extra sweetener, sliced jalapenos, whole corn kernels, etc.
YOU WANT IT SWEET?: Make it as sweet as you like just by adjusting the amount of sugar in the recipe. For example, just add an extra tablespoon at a time until you get it to the sweetness you prefer.
YOU WANT IT LESS SWEET?: That’s easy…just add some diced jalapenos or even adjust the cornmeal and leave or reduce the amount of sugar in the recipe.
STORAGE: Keep leftover cornbread stored in an airtight container where it will stay fresh for 2-3 days. It is at its absolute best though when fresh from the oven.
FREEZING: After baking, make sure to let the cornbread cool down completely. Then just put it in freezer bags or in a freezer container. You can freeze it for up to 3 months. When you’re ready to eat it, just thaw it in the fridge overnight. Then bake it at 300 °F for about 10-12 minutes.
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