a cast iron skillet of vegan cornbread with a knife cutting into it

Vegan Cornbread

  • Author: Jess
  • Prep Time: 10 minute
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Side, Snack
  • Method: Bake
  • Cuisine: American


A delicious vegan cornbread that is easy to make and has the perfect texture!



Optional mix-ins: 

  • Fresh corn
  • Jalapeno
  • Herbs


  1. Preheat the oven to 375 degrees F and grease an 8 inch cast iron skillet with coconut oil.
  2. Mix the flour, cornmeal, coconut sugar, salt and baking powder together in a bowl.
  3. In a separate bowl, whisk together the flax eggs, coconut oil and almond milk.
  4. Pour the wet ingredients into the dry and mix with a spatula just until combined. Do not overmix!
  5. Let the batter sit and rest for 10 minutes.
  6. Pour the batter in the skillet and bake for 20-25, or until a toothpick comes out clean.
  7. Let cool completely before serving.


Don’t overmix the batter. This will lead to a crumbly dense conbread. 

Let the batter sit for 10 minutes so the cornmeal can start to absorb the liquid. 

If you’re oven runs hot, bake at 350 degrees F. 


  • Serving Size: 1 slice
  • Calories: 285
  • Sugar: 8g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 6g

Keywords: vegan cornbread recipe, healthy cornbread