5 from 1 vote
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This cornbread is the perfect side dish for any chili, stew, or thick soup. It's slightly sweet, soft, and moist with a delicate crumb. 

Servings: 9 squares
  • 1 cup unsweetened almond milk*
  • 1 Tbsp. lemon juice
  • 2 flax eggs**
  • 3/4 cup medium-grind cornmeal
  • 1 1/4 cups oat flour***
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/3 cup vegan butter (or refined coconut oil), melted
  • 2-3 Tbsp. coconut sugar
  1. Pour the milk into a medium mixing bowl, add the lemon juice, and give it a few stirs. Let it sit for 5 minutes.

  2. Add the corn meal, oat flour, baking powder, baking soda, and salt into a large mixing bowl. Stir until well combined.

  3. Add all the other ingredients into the mixing bowl and mix until just combined.

  4. Grease an 8" x 8" (20 cm x 20 cm) baking dish****. Pour the batter in and bake the cornbread at 350°F (175°C) for 25 minutes (until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter).

  5. Let the cornbread cool in the pan for at least 30 minutes. Then remove to a wire rack to cool completely. 

  6. Store leftover cornbread in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.

Recipe Notes

*Make sure your milk is at a room temperature, so the vegan butter (or coconut oil) doesn't harden once added.
**2 Tbsp. (14 g) flaxseed meal + 5 Tbsp. (75 ml) water. Whisk and let the mixture sit for 10 minutes. Then use as instructed.
***I make my own oat flour by grinding rolled oats in a Vitamix. A cup of rolled oats will yield approximately 1 cup of oat flour.
****You can also use a 9" (22.5 cm) cast iron pan, a 12-cup muffin pan, or two 10-oz (0.3 l) cast iron servers.