Vegan Cornbread Recipe

Vegan Cornbread

Written by Amy

Hey you, my name is Amy. I've spent the past decade studying holistic plant-based nutrition, Ayurveda & mysticism. This page is my cozy corner where I get to share the wisdom that has transformed my body, mind & deepened my connection to spirit. I hope you enjoy!

July 7, 2020

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Vegan Cornbread

Vegan Corncakes

  • Total Time: 40 minutes
  • Yield: 12 1x
  • Diet: Vegan



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.
  5. Pour the butter, oil, “eggs”, and milk in the well and stir until well-mixed. 
  6. Pour into the prepared muffin tin and bake for 25-30 minutes, or until a fork comes out clean.
  7. 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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • 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, Corncakes, Bread

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  1. Chef John

    Bread is really good and quick to make. Very tasty! Thanks for the great recipe!

    • Amy

      Oh fantastic! I’m so happy you enjoyed this.


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