vegan cheddar corn bread

Easy, One-bowl Vegan Cornbread

If I had to rank my favorite comfort foods, cornbread is definitely near the top of that list. It’s like the little black dress of comfort food – you can jazz it up with cheese, green onions, diced pepper, or jalapenos, or you can eat it plain-jane with a shmear of butter.

Now that fall is upon us, I’m finding that this recipe graces our dinner table more often than not. It’s warm, hearty, comforting, and comes together in 30 minutes, which means it’s great for crazy, back-to-school weeknight dinners.

What I love most about this cornbread is how fluffy and moist it is. Nothing disappoints me more than biting into cornbread and feeling like I have a mouth full of sawdust. And I found that many vegan recipes I tried were exactly that.

This one has just the right texture of corn meal and soft, fluffy crumb – and it stays that way for a few days, so you can enjoy it over and over again.

I like to use Just Egg in this recipe to replace traditional eggs, but if you prefer, you can swap it for flax “eggs” (2 tbsp ground flax meal mixed with 3 tbsp hot water will do the trick), or 1/2 cup unsweetened applesauce – but you might want to reduce the sugar as applesauce is plenty sweet on its own.

Easy Vegan Cornbread

The easiest, one bowl cornbread that comes together in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dessert, dinner, lunch, Snack
Cuisine: American
Keyword: comfort food, corn bread, dairy-free, egg-free, southern food
Servings: 8


  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsweetened plant milk
  • 6 tbsp Just Egg liquid plant egg*
  • 1/3 cup vegetable oil
  • 2 tbsp maple syrup

Optional Add ins

  • 1.5 cups vegan cheddar, shredded
  • 1/2 cup green onions, diced
  • 1-2 jalapeno peppers, seeded and diced


  • Preheat the oven to 400F. line a 9×13 baking dish with parchment paper, ensuring that it hangs 1” over the edge.
  • In a large bowl, whisk together thecornmeal, flour, sugar, baking powder, baking soda, and salt. Add the plantmilk, Just Egg, vegetable oil and maple syrup. Gently fold in any mix-ins.
  • Pour into the prepared baking pan,and spreading out the batter evenly. Bake for 20 minutes, or until a toothpick inserted in the center comesout clean. Let cool in the pan for 10 minutes, then use the ends of theparchment to lift the cornbread out of the pan. Place the parchment onto a wirerack and let the cornbread cool completely. Once cooled, transfer the cornbread(still on the parchment paper) to a cutting board and slice into squares.


* If you don’t have Just Egg you can swap it for 2 tbsp flax egg mixed with 3 tbsp hot water
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