Vegan Cornbread

by | Updated: December 7th, 2017 | Read time: 2 minutes

Vegan baked goods often have a bad rap—turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread—which can bake up dry even with dairy in the mix—making a moist, cake-like confection is tricky. This basic recipe features a blend ingredients, including homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave, for the perfect texture and unforgettable flavor. 

Two Slices of Vegan Cornbread on White Dish |


Serves 6-8


1 cup whole wheat pastry flour
1 cup organic cornmeal
1 Tbsp. baking powder
½ tsp. salt
2 Tbsp. ground flaxseed
6 Tbsp. water
¼ cup maple syrup, agave or honey (Note: Honey is not vegan but may be used for a vegetarian version.)
1 cup non-dairy milk of choice
1/2 cup coconut oil, melted


1. Preheat oven to 425 degrees F. In a large mixing bowl, combine all dry ingredients except ground flaxseed.

2. To make flax eggs, combine flaxseed and water and stir well. (Watch a video explaining how to make vegan “eggs” out of flaxseed.)

3. Add flax eggs and remaining wet ingredients to dry mixture, pouring in coconut oil last. Stir until just blended.

4. Pour batter into 8″ pan and bake for 20 to 25 minutes. (Note: If using a glass plan, lower temperature slightly and cook a little longer.)

Ways to enjoy cornbread:

  • As a side with a healthy salad (we love it with an Israeli salad: diced cucumber and tomato, lemon juice and salt and pepper)
  • Topped with fresh berries and a spoonful of plan yogurt (or honey, for non-vegans)
  • As a topping for vegan or classic shepherd’s pie (stay tuned for the recipe next week!)