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–+ servings
3 pieces of vegan cornbread on a plate.

The Best Vegan Cornbread - No Eggs

Keri Bevan
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!
4.84 from 97 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12 pieces
Calories 216 kcal

Ingredients
 
 

  • 1½ cups soy milk or almond milk
  • 2 teaspoon apple cider vinegar or lemon juice
  • ⅓ cup olive oil
  • 1½ cups cornmeal
  • 1½ cups flour
  • ¼ teaspoon sea salt
  • ¼ cup organic sugar
  • 1 tablespoon baking powder

Instructions
 

  • 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.

Notes

⏰Make Ahead Instructions

Holidays are a busy time, and this recipe is easy to make ahead of time. Here's how:

Bake & Reheat Method

    • You can bake the cornbread completely ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil.
    • Store at room temperature for 1-2 days or in the refrigerator for up to 5 days.
    • To reheat, warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.

Prepare Batter in Advance

  • Mix the dry ingredients (cornmeal, flour, salt, sugar, baking powder) and store in an airtight container at room temperature for up to a week.
  • Combine the wet ingredients (soy milk, vinegar, oil) separately and refrigerate for up to 24 hours.
  • When ready to bake, bring the wet ingredients to room temperature, combine with the dry ingredients, and bake as directed.
 

Nutrition

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