The best vegan cornbread


  • 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


  1.   Preheat oven to 350 degrees and lightly grease a 8×8 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.

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The best vegan cornbread
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