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.

Source:, October 2018


Recipe Summary

10 mins
45 mins


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

1 piece
168 calories; protein 3.7g; carbohydrates 25.1g; dietary fiber 2.8g; sugars 3.7g; fat 6.4g; saturated fat 0.7g; vitamin a iu 36.9IU; folate 9.5mcg; calcium 41.1mg; iron 2.2mg; magnesium 33.9mg; potassium 101mg; sodium 200.5mg; thiamin 0.1mg.

1 1/2 starch, 1 fat, 1/2 other carbohydrate