This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It’s moist, flavorful and delicious and takes only a few minutes to prepare.
Servings Prep Time
14servings 10minutes
Cook Time
Servings Prep Time
14servings 10minutes
Cook Time
Cornbread Ingredients
Egg Replacer Ingredients
  1. Preheat oven to 400 degrees.
  2. Place a large 12-inch cast iron skillet in the oven to warm it. If you don’t have a cast iron skillet, use a 9-inch baking pan but don’t warm it.
  3. Combine the dry ingredients in a medium bowl and mix thoroughly.
  4. Mix the egg replacer according to the package instructions (1 1/2 tsp + 2 tbsp water).
  5. Whisk the egg replacer, apple cider vinegar, and almond milk in a small bowl.
  6. Melt the vegan butter in a small saucepan or the microwave.
  7. Whisk the melted butter into the milk mixture.
  8. Stir the milk mixture into the dry mixture. Combine well but don’t over-mix.
  9. Remove the skillet from the oven and spray the skillet or baking pan with non-stick cooking spray or rub with 1 tsp vegetable oil.
  10. Pour the cornbread batter into the skillet or baking pan and smooth the top.
  11. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  12. Cut into squares and serve warm.
Recipe Notes

Serving size is about one 2-inch by 2-inch square.