Quick and Easy Vegan Cornbread

Quick and Easy Vegan Cornbread

vegan cornbreadMost southerners enjoy eating cornbread with meals.  If you are a southerner who is vegan, you can still have cornbread minus the eggs and buttermilk.

I enjoy trying different vegan recipes and this is the second cornbread recipe that I have tried so far.  The first cornbread recipe that I ever tried was a total flop. But this recipe from By Any Greens Necessary is the best.  It is quick, easy and uses very few ingredients.

Classic Vegan Cornbread

by Tracye McQuirter

1 cup corn meal (organic if possible)

1 cup whole wheat pastry flour (if you can’t do wheat, use a pastry flour of your choice)

1 tablespoon of baking soda

1/4 teaspoon salt

1/2 cup olive oil

2 tablespoons raw agave nectar

1 cup water

Preheat oven to 350 degrees

In a bowl, mix together the cornmeal, flour, baking powder and salt.  In a separate bowl, mix together the olive oil, agave nectar and water.  Add the dry ingredients tot he wet ones and stir until well combined.  Pour into an oiled 9-inch round or square baking pan.  Bake for half an hour or until the top center is firm.

Note:  You can add herbs of your choice (Italian), dried minced onion depending on your taste buds.

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About the Author

Evelyn Parham started this site in 2010. She enjoys writing, reading, and dabbling in photography and video editing. Learn more about her here.

20 Enlightened Replies

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  1. Monqiue Koch says:

    Yum! I made corn muffins for my kids using flaxseeds and warm water as the “egg” and they loved it.

  2. jelirob says:


    I’m going to try to make this tomorrow AM, any suggestions for high altitudes? More liquid, less dry, higher temp…?

    • You may need more liquid, along with a little more of the dry ingredients. The batter should be thick, but not so stiff that you can’t mix it. You don’t want it to be watery either. I’m not too familiar with cooking in higher altitudes. If you increase one thing in the recipe, make sure you do it for all ingredients. I hope this helps!

      • jelirob says:

        I made it! It was actually my first vegan recipe, and it was pretty good! I added some fresh corn that I shaved off the cobb and put in some finely chopped hot pepper to give a little pick me up. My vegan friend said it was yummy, as well as us non-vegans. Thanks Evelyn!

      • Hi Jelirob,

        Glad it worked out for you. That sounds pretty good. I’ll have to try it that way soon.

        Thanks for sharing!

  3. Logan says:

    Mmmmmm … looks delicious! Making me hungry 😉
    Thanks for sharing Evelyn, off to make this right now…

  4. TraceyJoy says:

    no more boxes of Jiffy mix, lol. This is easy, kind of excited to try it, good post.

  5. Marlene says:

    Hmm yummy! By reading those recipes i can force my kids to eats veggies and they surrender easier now hehe 🙂

  6. kathy says:

    Hi Evelyn, Nice recipe. I love traditional cornbread, especially with a few bits of jalapenos. The vegan version sounds interesting and delicious 🙂

    Have a great weekend!

  7. David says:

    I am going to try your recipe soon. Another good vegan recipe idea.

  8. Your recipe looks delicious. Yes these days one can get vegan alternative for most products.
    Few days back, I read a news where they say, they have developed the ingredient (artificially from natural sources other than chicken) which gives typical flavor to chicken.