Classic cornbread can easily be made vegan with delicious results by replacing the egg and dairy milk with flaxseed meal and soymilk! Serve this easy recipe as a side with vegan chili or turn it into vegan cornbread stuffing.

Carolyn Casner
Source:, October 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Combine water and flaxseed meal in a small bowl. Let stand until thickened, 3 to 5 minutes.

  • Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk soymilk, oil and the reserved flaxseed mixture in another medium bowl; add to the dry ingredients and stir until combined. Transfer batter to the baking dish, spreading evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for at least 10 minutes before serving.


To make ahead: Store, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.

Nutrition Facts

167.7 calories; protein 3.7g 7% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 3.7g; fat 6.4g 10% DV; saturated fat 0.7g 4% DV; vitamin a iu 36.9IU 1% DV; vitamin cmg; folate 9.5mcg 2% DV; calcium 41.1mg 4% DV; iron 2.2mg 12% DV; magnesium 33.9mg 12% DV; potassium 101mg 3% DV; sodium 200.5mg 8% DV; thiamin 0.1mg 11% DV.