Vegan Cornbread Recipe

Vegan Cornbread
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Vegan Cornbread

Vegan Corncakes

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x


Moist, fluffy, and a hit for all generations.


Units Scale
  • 1/2 cup Cornmeal (organic)
  • 1 1/2 cup All-purpose flour (organic)
  • 1/2 cup Cane sugar (organic, raw)
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 3 tbsp Vegan butter (melted)
  • 1/3 cup Olive oil
  • 1 1/4 cup Cashew milk (unsweetened original)
  • 2 Vegan eggs


  1. Preheat oven to 350 degrees and lightly grease a muffin pan.
  2. Make your egg replacer and set aside. You could use a flax egg if no replacer mix is available.
  3. While the butter is melting, combine your dry ingredients with a whisk in a large mixing bowl. 
  4. 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

  • Category: Appetizer, Side Dish
  • Cuisine: American


  • Calories: 150
  • Sugar: 10
  • Sodium: 301
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 27
  • Fiber: 1
  • Protein: 2

Keywords: Cheese bread, corn, Corn bread

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