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A slice of cornbread with butter on top on a white plate and a skillet of the cornbread behind it.


An easy one bowl vegan cornbread recipe that’s slightly sweet, with a delicate crisp crust and a moist chewy center. Perfect with spicy chili! Egg-free and dairy-free.
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Course: Appetizer, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 156kcal
Author: Linda & Alex


  • Oven


  • 1 ¼ cups all-purpose flour
  • ¾ cups yellow cornmeal finely ground is best
  • ¼ cup sugar
  • 2 teaspoons aluminum free baking powder
  • ½ teaspoon sea salt
  • 1 cup almond milk or any plant-based milk, except for coconut milk
  • ¼ cup vegetable oil
  • 2 tablespoon pure maple syrup
  • ¼ cup organic unsweetened apple sauce


  • Preheat the oven to 400°F (204°C). Make sure the oven is fully preheated before putting the cornbread in the oven or it won’t bake evenly.
  • Rub a layer of vegan butter over the sides and bottom of a 10-inch cast-iron skillet or a 9-inch baking pan.
  • In a large mixing bowl, whisk the 1 ¼ cup all-purpose flour, ¾ cup cornmeal, ¼ cup sugar, 2 teaspoon baking powder, and ½ teaspoon salt until completely combined.
  • Add the 1 cup almond milk, ¼ cup vegetable oil, 2 tablespoon maple syrup, and ¼ cup apple sauce and stir until completely combined.
  • Pour the batter into the pan and spread evenly throughout the pan.
  • Bake for 20-25 minutes or until golden brown and the sides are separating from the pan. Check for doneness by inserting a wooden toothpick into the center. If it comes out clean, it’s done.
  • Serve warm with vegan butter.


The nutrition and calories for this recipe are determined by how large you slice each piece. We usually slice a 3 x 3-inch slice. 


Serving: 1g | Calories: 156kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 126mg | Potassium: 125mg | Fiber: 1g | Sugar: 7g | Calcium: 59mg | Iron: 1mg
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