Vegan Cornbread Recipe

Vegan Cornbread
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Vegan Cornbread

Vegan Corncakes

Moist, fluffy, and a hit for all generations.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 150 kcal


  • ½ cup Cornmeal organic
  • cup All-purpose flour organic
  • ½ cup Cane sugar organic, raw
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • 3 tbsp Vegan butter melted
  • cup Olive oil
  • cup Cashew milk unsweetened original
  • 2 Vegan eggs


  • Preheat oven to 350 degrees and lightly grease a muffin pan.
  • Make your egg replacer and set aside. You could use a flax egg if no replacer mix is available.
  • While the butter is melting, combine your dry ingredients with a whisk in a large mixing bowl. 
  • Make a well in the dry ingredients. Pour the butter, oil, "eggs", and milk in the well and stir until well-mixed. Pour into the prepared muffin tin and bake for 25-30 minutes, or until a fork comes out clean.
    Serve hot or store in an airtight container for up to 5 days (best kept in the fridge and reheated when you're ready to eat again).


This recipe is inspired by Courtney’s Homestead


Calories: 150kcalCarbohydrates: 27gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 301mgPotassium: 38mgFiber: 1gSugar: 10gVitamin A: 148IUCalcium: 67mgIron: 1mg

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