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Easy Vegan Cornbread

The easiest, one bowl cornbread that comes together in under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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 9x13 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