Easy Vegan Cornbread

Yes, I am a Southern woman...I have often referred to myself as a reluctant Southern Belle. But every once in a while, my roots simply cannot be denied. I was craving some cornbread a few nights ago, and I must say this is one of the best cornbreads - vegan or not - that I've tried. I like mine a little sweet, with a lot of vegan butter. (And when it comes to vegan butter, no one does it better than Miyoko's - the European Style Cultured Vegan Butter is dynamite!) This recipe was inspired by and mostly based on this recipe on the It Doesn't Taste Like Chicken blog; I just made a couple of small tweaks to suit my tastes.


  • 1 1/4 cups cornmeal*

  • 1 cup all-purpose flour

  • 1 cup Edensoy Soy Milk, unsweetened

  • 1 tablespoon lemon juice

  • 1/2 cup cane sugar, granulated

  • 5 tablespoons vegan buttery spread, melted

  • 1 tablespoon baking powder

  • 1/2 teaspoon sea salt

  • 1 cup frozen corn kernels


  1. Mix soy milk and lemon juice and set aside; it will thicken and become "buttermilk"!

  2. Preheat oven or toaster oven to 400 degrees.

  3. Lightly grease an 8" by 8" pan.

  4. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and sea salt. Whisk until thoroughly blended.

  5. Add the vegan "buttermilk" and melted buttery spread.

  6. Mix with a fork just until blended - do not overmix.

  7. Add the frozen corn kernels and stir just enough to mix them in.

  8. Bake for 20-25 minutes, until a knife or toothpick inserted in the middle comes out clean. It took mine about 22 minutes in a toaster oven.

  9. Let it rest for about 15 minutes before slicing. When slicing - proceed gently!

  10. Top with vegan buttery spread and enjoy!


I like a mixture of blue cornmeal and yellow cornmeal. I used approximately half of each in this recipe, but feel free to use all yellow or all blue!

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