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dairy free cornbread

The Best Vegan Cornbread - No Eggs

This vegan cornbread is soft and moist and slightly sweet. It makes a great side dish for Thanksgiving or Christmas, or any dinner really! And, t only takes about 15 minutes hands on time to make! No one will ever guess that it's made without milk or eggs!
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 12 pieces
Calories 216 kcal


  • cups soy milk or almond milk
  • 2 teaspoon apple cider vinegar or lemon juice
  • cup olive oil
  • cups cornmeal
  • cups flour
  • ¼ teaspoon sea salt
  • ¼ cup organic sugar
  • 1 tablespoon baking powder


  • Preheat the oven to 200C (400F). Grease an 8x8 inch baking pan.
  • Mix the soy milk with the apple cider vinegar in a small bowl. Set aside for 5 minutes. The milk should split.
  • Combine the dry ingredients in a large mixing bowl.
  • Add the milk/vinegar mix and the olive oil to the dry ingredients and mix until all the flour has been absorbed.
  • Pour the batter into the prepared baking dish and bake for 25 minutes. The cornbread is done when a tothpick inserted in the center comes out clean.


Calories: 216kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 171mgPotassium: 123mgFiber: 2gSugar: 5gVitamin A: 116IUVitamin C: 2mgCalcium: 104mgIron: 2mg
Keyword christmas side dishes, Thanksgiving side
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