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+ servings
cornbread - vegan, gluten-free, refined sugar free
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4.84 from 6 votes


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. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 9 squares
Calories: 197kcal


  • 1 cup unsweetened almond milk*
  • 1 Tbsp. lemon juice
  • 2 flax eggs**
  • ¾ cup medium-grind cornmeal
  • 1 ¼ cups oat flour***
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • cup vegan butter (or refined coconut oil), melted
  • 2-3 Tbsp. coconut sugar


  • Pour the milk into a medium mixing bowl, add the lemon juice, and give it a few stirs. Let it sit for 5 minutes.
  • Add the corn meal, oat flour, baking powder, baking soda, and salt into a large mixing bowl. Stir until well combined.
  • Add all the other ingredients into the mixing bowl and mix until just combined.
  • 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).
  • Let the cornbread cool in the pan for at least 30 minutes. Then remove to a wire rack to cool completely. 
  • Store leftover cornbread in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.


*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.


Serving: 1square | Calories: 197kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 2g