Vegan Cornbread (gluten-free option)

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


Fluffy cornbread that’s vegan (and an option for gluten-free!) that’s perfect for dipping in chilli or served alongside tofu scramble.


  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
  • 1/2 tsp baking soda (use a full 1 tsp if making the gluten-free option)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/2 cup melted vegan butter
  • 1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water


  1. Preheat oven to 400°F / 200°C.
  2. Stir together the non-dairy milk and vinegar. Set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
  4. Add melted vegan butter, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
  5. Pour into a parchment-lined 8×8 baking pan. Bake for 18-20 minutes until golden. Allow to cool then slice and enjoy!