Who doesn’t love cornbread? Cornbread with soups and stews and of course with chili. It is the perfect staple to any hearty meal.
I think you’ll love this vegan version of cornbread; no eggs or dairy and it’s so easy to make. Check out some of my soup recipes and especially my bean chili recipe.
Vegan cornbread is very simple to make. All you need to do is mix a little flax egg, then the dry ingredients, and add them to the wet ingredients. Pop them in the oven for 20 minutes and they’re ready to serve. Cornbread is especially delicious with a little vegan honey or date syrup.
Fluffy, golden, and just a little crumbly and perfect for dipping into chili.
Be sure you use fresh, high-quality flour and cornmeal. Applesauce is another key ingredient so try and use organic unsweetened applesauce for better results.
Enjoy this cornbread alongside one of my other recipes:
- Pressure Cooker Pinto Beans
- Chili Topped Potatoes with Corn Salsa
- Tamale Pie
- BBQ Baked Beans
- Corn, Tomato Salad
Your family will enjoy this recipe and it really does make those soup-type meals complete. Don’t blink, because all of the cornbread will be gone in a flash.
I’d love to hear your feedback in the comments below for this Vegan Cornbread! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Vegan Cornbread
Equipment
- Measuring Cups and Spoons
Ingredients
- 2 tbsp ground flaxseeds
- 6 tbsp water
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup applesauce or 1/4 cup date sugar plus applesauce
- 1 cup non-dairy milk
Instructions
- Preheat oven to 400 degrees. Spray a 8 x 8″ baking pan sprayed with cooking spray or line with parchment paper.
- Mix the ground flaxseeds and water in a small bowl and let sit for a few minutes while you prepare the dry ingredients.
- In a large bowl, blend the dry ingredients, unbleached flour, cornmeal, baking powder, and salt.
- In another bowl, combine the non-dairy milk, applesauce, and the flax mixture.
- Mix the dry and wet ingredients together just until moistened.
- Pour into your prepared 8 x 8″ baking pan.
- Bake at 400 degrees for about 20-25 minutes or until the cornbread is started to brown and bounces back when touched on top. Be careful not to overcook as it can become dry.
Notes
Nutrition
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I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
Is this 416 calories for the complete pan or 1/6 of it? I wish all your recipes showed how big servings were.
Hi, whenever you see the calories in the nutrition info, it’s always per serving. Unfortunately, I don’t have an easy way to measure what the size is per serving, but in this case, the next time I make it, will do that. I changed the recipe to reflect that it makes 9 pieces instead of 6 so one piece is 298 calories. I haven’t tried it without the oil, but that would cut down on the calories.
I made this with our dinner tonight. It was really good. I have to add 20 minutes to the cook time. I have a brand new oven that cooks awesome so I know it was not the reason.
We enjoyed it with our veggie soup.
Glad you enjoyed them. I’ll have to make these soon and check out the cook time on my oven and adjust. Thanks for letting me know!
The instructions mention “flax mixture “ but I don’t see that in the ingredient list
Thanks for pointing that out. I added that to the ingredients and instructions for the flax eggs.
Actually, you don’t even need the egg replacer in cornbread. I make it all the time without flax or chia eggs. It binds well without any egg or egg replacer.
Good to know, thanks for your insight!
Please check the cook time……..200 minutes?
Hey, Linda, thanks for letting me know! I updated instruction #7. It’s 20-25 minutes.
Masa Harina isn’t corn soaked in lime juice. It comes from corn soaked in calcium hydroxide, AKA pickling lime. The process is called nixtamalization. It completely changes the properties of the corn so it sticks together and doesn’t fall apart when you turn it into tortillas.
Thanks for the feedback, Jef. I’ll make an adjustment to the post.
Could you use almond flour in place of white flour?
I did a quick search and I saw several recipes with almond flour so there’s a good chance it’ll work although I haven’t tried it. I’d like to give it a try and since I’m planning on making chili this week, it’ll be a good time. I love cornbread with chili. I’ll let you know how it goes. Thanks for your question.
I made this alongside a 15 bean soup this evening. It is very moist. I will adjust the applesauce/flax eggs the next time I make it. It has a great flavor. Thank you for sharing.
Thanks for the feedback!