Simple Vegan Cornbread

Ever since I was little, I’ve had an affinity for cornbread. There’s something so comforting about a thick piece of cornbread served with a hearty bowl of veggie chili, or simply all by itself as a snack.

Simple Vegan Cornbread Follow Me on Pinterest

But I’m not talking about the dry, gritty cornbread variety. You know the kind that’s often sold at the grocery store that’s probably been sitting out for too long? Yeah, I’ll pass on that. I like mine to be light and almost cake-like, with a hint of sweetness and a little buttery spread and honey. Or, depending on my mood, a lot of honey. Although, the honey could easily be swapped out for pure maple syrup or a little agave to make this 100% vegan.

Vegan Cornbread with Honey Follow Me on Pinterest

This recipe is super simple (you probably have all of the ingredients on hand), vegan, and has a great dense cake-like texture. It takes less than 30 minutes to come together and could easily be used as a base for fun add-ins, like fresh corn, jalapeño peppers, or maybe even pumpkin.

Vegan Cornbread Recipe Ingredients Follow Me on Pinterest

And in case you’re wondering which side of the pumpkin debate I’m on – I plan on cleaning out Trader Joe’s shelves just as soon as they start carrying it.

But back to that cornbread…

Simple Vegan Cornbread Recipe Follow Me on Pinterest

Simple Vegan Cornbread
Prep time
Cook time
Total time
Simple and vegan, with a dense, cake-like texture. This cornbread takes less than 30 minutes to come together and could easily be adapted to include fun add-ins.
Serves: 9
  • 2 flax eggs (2 Tbs ground flax, 6 Tbs water)
  • 1 C whole wheat pastry flour (all-purpose would also work)
  • 1 C finely ground cornmeal
  • 1 Tbs baking powder
  • ¾ tsp fine sea salt
  • ¼ C maple syrup (I used a maple/agave blend)
  • 1 C almond milk (soy milk would also work)
  • ¼ C melted coconut oil
  1. Pre-heat oven to 425 degrees.
  2. Spray an 8-inch-square baking dish with cooking spray.
  3. Combine ground flax seeds and water to make 'flax eggs'. Stir and set aside for a couple of minutes.
  4. In a large bowl, combine the whole wheat pastry flour, cornmeal, baking powder, and salt.
  5. Add the 'flax eggs', maple syrup, and almond milk, to the dry ingredients. Beat just until smooth (do not over-mix).
  6. Slowly pour in the melted coconut oil while you mix to keep it from turning into a solid and clumping.
  7. Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Allow to cool slightly, cut into pieces, and serve!


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  1. Natalie K says

    beautiful website!
    are these on the sweet/ savory site? i can’t find a good vegan corn MUFFIN recipe and was hoping these would be sweet.

  2. Lizzy says

    I just made this to go with my Veg-Head Chili for tonight’s dinner. You know it’s a great recipe when you can sub out a few ingredients and still get a very yummy result (used spelt flour for the whole wheat and coconut milk for almond and grapeseed for the canola)…added fesh corn off the cob and a couple of grindings of black pepper. Love the pepper with the maple syrup!…it straddles the sweet/savory fabulously!
    Thanks so very much for the inspiration ;D

    • says

      Your substitutions sound awesome! I am definitely going to try adding black pepper next time – I love the whole sweet/savory thing. :)

  3. Lizzy says

    Forgot to rate this recipe…this deserves 5+ stars…making another batch right now for stepson…he looooves cornbread, and now he’s found his way to healthier eating, he’ll adore this one just as much as my old one.
    Thanks so much again ;D

  4. Philippe says

    Just wanted to take a second to thank you so much, what a wonderfully simple recipe. I agree with Lizzy, when I ran out of canola oil I was able to up the maple syrup and put a tiny bit of olive oil, it was different to be sure, but worked out all the same, what a versatile recipe. Thank you Thank you

  5. says

    THanks so much for a terrific cornbread recipe. I’m wrapping up day 4 of a month long ( and maybe longer!) commitment to eat vegan to control my insulin levels. I am finding that blogging about it really helps. I’m getting great support and tips.

    • says

      Yay! That’s so great that you’re giving a vegan diet a try! I’m obviously a big fan, and I hope it helps with your insulin levels and just generally makes you feel great. :)

  6. Tramecia says

    I made this cornbread yesterday and must have eaten 4 pieces (not all at one time)! This was sooo tasty. I used almond coconut milk (with vanilla) and also put coconut spread on the top. THANK YOU for this recipe!

  7. Kathleen says

    Have these been tried subbing applesauce in place of the oil? Just wondering, trying them tonight with vegan chili. Try to avoid using oils, for hubby.
    Looks good and is easy!

    • says

      I haven’t tried them using applesauce, but I bet that will work! I often replace the oil with applesauce when I bake, but if you’re worried about changing the texture too much, you could always try half oil, half applesauce (that would be just 2 Tbs. of oil in the entire recipe).

  8. Matthew Kauffman says

    Thank you, This is really good cornbread. On my second batch I sub’d 1/3 c molasses for the maple syrup and then sprinkled the top with raw sugar. Very good.

    • says

      Hey Sara! I haven’t tried making it without the flax eggs, but it might work. You may need to adjust the almond milk to account for less liquid in the recipe. Alternatively, you could use a chia egg or something like Ener-G egg replacer.
      Let me know how it turns out!

        • says

          Hi Jackie, I haven’t tried freezing it (I’m lucky if it lasts a couple of days!), but it should freeze well so long as you wrap it to prevent freezer burn. Enjoy!

  9. Renee says

    This is a GREAT recipe! I’ve been attempting vegan cornbread for awhile now and nothing beat my old egg-cornbread version until now.. I used spelt flour instead of wheat flour and rice milk instead of the almond/soy variety. Will do this again…..tomorrow!! Thanks for sharing.

    • says

      I’m so happy to hear that you loved the recipe, Renee! I also really like spelt flour in place of wheat, and your rice milk substitution sounds wonderful too.

  10. Eeajay says

    This morning I tried your ‘simple vegan cornbread’ recipe, and it tastes great! Since I have chosen not to eat meat, dairy or synthetic food for the month of January, the only thing that I had been missing was cornbread! Jiffy cornbread was my favorite, but your ‘simple vegan cornbread’ recipe has replaced it! Thank you so much for posting this recipe. I look forward to trying some of your other recipes!

  11. Genevieve says

    My kids asked if I could make extra to give to their teachers. You know it’s a hit when it replaces fudge as a gift! Thanks for a great recipe! P.s I am going to add caramelized onions and parsley next time, just for fun!

    • says

      I haven’t tried baking the cornbread as muffins, but I would think 350 degrees for 15-18 minutes for muffins, or 8-10 minutes for mini muffins. That tends to be what works for other recipes. Keep an eye on them though! :)

  12. Stephanie says

    Thank You for this post! The recipe was perfect. It is a great complement to my Swiss Chard and I will also add this to holiday menu.

  13. brandy says

    is there a sub for the coconut oil? my college student pockets have holes in them.. cant afford it :( possibly melted earth balance would be a good sub? thank you!

    • says

      Hi Brandy! No worries. Melted Earth Balance should work just fine, or canola oil (organic if possible so it’s non-GMO, although I know this too adds to the cost).

      • brandy says

        just wanted to give you feedback that these were awesome! i added a jalapeno, some cheddar daiya, fresh corn off the cob, and used a mix of 1.25C cornmeal, .25C all purpose flour and 1/2C whole wheat white flour. amaaaaazing recipe, thank you so much!

  14. Mary says

    Can I substitute another oil for the coconut oil? I don’t want to buy any more specialty-items – getting too expensive!

  15. Ane says

    I was drawn to this recipe because of the ingredients (so many vegan corn breads involve AP flour, for example) and it did not disappoint.
    The recipe even stood up to the (odd?) improvisations I made, by adding some nutritional yeast for cheese flavor, two tiny cloves of minced garlic, sun-dried tomatoes and char-roasted broccoli chopped small, pepper (inspired by a comment here), a pinch of cumin, and chili flakes. My only comment about using this as a base recipe is that perhaps the syrup will make it too sweet for some if savory additions are used. I also subbed spelt flour for the whole wheat, and used rice milk and olive oil (which I noted from other comments were possibilities).
    This is a wonderful recipe – and I can imagine it in other more typical variations. Who would ever use a boxed mix with an easy recipe like this? Thank you!

    • says

      Thank you! That’s wonderful to hear! Your mix-ins sound really good. Pretty genius to add nutritional yeast…that’s totally up my alley.


  1. […] Cornbread was the first recipe I posted when I started my blog a little over a year ago, and since then I’ve developed a gluten-free variation that’s my current go-to recipe. I actually prefer the texture of the gluten-free cornbread, and I’ve been thinking about creating a seasonal pumpkin maple version since my yearly obsession with all things pumpkin began in September. […]

  2. […] This recipe for cornbread from Pickles and Honey is perfect. Ridiculously easy and virtually foolproof, the cornbread is delicious either as directed, or with endless variations like added jalapenos, vegan cheddar, roasted corn, or whatever else you’d like to throw in. I follow the recipe exactly and don’t make any changes (except add-ins).  Served warm and smeared with some vegan butter or margarine it is so, so good. […]

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