Vegan Cornbread
Cornbread is one of those deeply comforting bakes that feels like it should be impossible to pull off without eggs, butter, and buttermilk — but this version proves otherwise. A flaxseed gel steps in as the egg replacement, thickening up beautifully within minutes and binding everything together without any fuss. Plant-based milk combined with a splash of apple cider vinegar creates a quick homemade "buttermilk" that keeps the crumb tender and gives the loaf just the right amount of lift. The result is a golden, slightly sweet square that bakes up in under 25 minutes and cuts cleanly into 9 satisfying portions. It pairs perfectly with chili, soups, or honestly just a drizzle of maple syrup straight from the pan. Every ingredient here is straightforward pantry staple territory, so there's no hunting down specialty products or second-guessing labels.
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Learn more →Ingredients
9 servings
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (such as canola or vegetable oil)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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