My family loves cornbread.  Cornbread is great because it’s pretty much the closest thing to cake that’s acceptable to eat simultaneously with a meal.  You can eat it for breakfast or on it’s own.  Hot or cold.

In the past, I’ve bought cornbread mixes that I’ve added vegan ingredients to make cornbread.  Then I discovered…cornbread it actually super easy to make on your own!  You probably already have the ingredients you need in your cabinet.

Here’s my vegan cornbread recipe…


  • 2 flax eggs (1 tablespoon flax seed meal mix with 3 tablespoons water = 1 egg)
  • 2/3 cup white sugar
  • 1 cup yellow cornmeal
  • 3 1/2 teaspoons baking powder
  • 1/3 vegetable oil
  • 1 cup unsweetened almond milk
  • 1 cup four
  • 1 teaspoon salt
  • 1/4 cup drained canned corn (optional but highly recommend as it adds a nice texture!)

First step is to preheat your oven to 400 degrees and have a greased 9×9 pan ready.

Prepare your flax eggs and let them set for about 5 minutes.  In a large bowl I mixed my flour, cornmeal, sugar, salt and baking powder together. Next I added my flax eggs, almond milk, corn and vegetable oil  and stirred together.  Pour your batter into the greased pan.

I baked my cornbread for 25 minutes and that was perfect.  Test your cornbread with a toothpick to see if it comes out clean if you’re uncertain.


I took this out of the oven about 20 minutes ago and it’s already half gone, I didn’t even get a picture in of the pan as you can see.  I hope you enjoy!





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