Plant-Based, Vegan Cornbread Recipe

Photo of Cornbread
Anthony Valentine

Easy Cornbread Recipe Without Eggs or Dairy

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Sodium 52 mg
Potassium 149 mg
Phosphorus 90 mg
Protein 2 g
This vegan cornbread recipe is easy to make and can be thrown together in about an hour. When I use to work for a Caribbean restaurant in Portsmouth, NH we had a cornbread recipe that called for Cayenne pepper and I thought it was interesting. I've since adapted Cayenne pepper into this recipe to counter the Brown Sugar. It's the subtly sweet and spiciness that make's this soft, delicious vegan cornbread it's greatness. Let me know what you think about it in the comments!
Prep Time 15 mins
Cook Time 25 mins
Resting time 10 mins
Total Time 50 mins
Servings 15 pieces
Calories 171 kcal
Course Breakfast, Dinner, Lunch
Cuisine American, Native American


  • Oven
  • Plastic spatula
  • Offset spatula
  • Mixing bowl
  • Whisk
  • Misto oil sprayer
  • Measuring cups
  • Measuring spoons
  • 9 x 13 Baking dish


  • 1 1/4 cups All Purpose Flour
  • 1 cup Yellow corn meal
  • 2/3 cup Light brown sugar
  • 1/4 tsp Kosher Salt
  • 1 tbsp Salt-Free Baking Powder (Low sodium)
  • 1 1/2 cup Oat Milk (Regular)
  • 1/3 cup Canola oil
  • 1/4 tsp Cayenne pepper
  • 1/2 cup Blueberries


  • Preheat the oven to 400 degrees F and lightly grease a 9 x 13 pan. I use a Misto Oil Sprayer here.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the oat milk and canola oil. Stir until well combined.
  • Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.


Blueberry Cornbread Modification

  • Add a 1/2 cup of rinsed frozen blueberries
  • Add 1/4 tsp of cinnamon.
  • Instead of 1 tbsp of baking powder, use 4 tsp
  • Instead of 1-1/4 cups of Oat Milk, use 1-1/2 cups

Adjusted Nutrition:

  • Calories: 176
  • Sodium: 54 mg
  • Potassium: 155 mg
  • Phosphorus: 90 mg
  • Protein: 3 g
  • Carbs: 29 g

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