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+ servings
Vegan cornbread recipe

Get the Recipe: Easy Vegan Cornbread Recipe

A super delicious savoury vegan cornbread with just the perfect amount of fluffiness and flavour! It makes an excellent side dish or a party food for special occasions that everyone will love. Ready in 30 minutes and just one bowl!


  • 1 1/2 cup plant based milk
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/3 cups all purpose flour
  • 1 1/3 cups polenta
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt


  • Conventional oven
  • Baking dish
  • Mixing bowl x 2
  • Whisk


  • Preheat the oven to 180 degrees C/350 F and lightly grease a rectangular baking dish.
  • In a large mixing bow, mix together the plant based milk, olive oil, and apple cider vinegar.
  • In a different bowl, mix the flour, polenta, baking soda, baking powder and salt.
  • Add the wet ingredients to the dry, and mix together thoroughly.
  • Transfer the batter to the baking dish and bake in the preheated oven for 25-30 minutes, until golden and a toothpick comes out clean from the centre.
  • Allow to cool for 5 minutes before serving.


  • If you want a sweeter cornbread, add 1/4 cup either coconut sugar or maple syrup.
  • This vegan cornbread lasts in the fridge in an airtight container for up to 2-3 days.
  • You can freeze this cornbread for up to 2 months in individual slices. Allow to thaw fully in the fridge overnight before reheating in the microwave or the oven.
Calories: 251kcal, Carbohydrates: 33g, Protein: 8g, Fat: 11g, Saturated Fat: 1g, Sodium: 504mg, Potassium: 212mg, Fiber: 6g, Sugar: 1g, Calcium: 103mg, Iron: 2mg