Sweet Vegan Cornbread

I’m always looking for recipes that can make enough to last more than one day, something vegetarian, or can be eaten over more than one meal. This is all three! I adapted this from a recipe I found on allrecipes. This corn bread isn’t dessert sweet, but it’s definitely not bland either. Now, some purists might say that corn bread should never be sweet.

I disagree.

But, for those of you who subscribe to that point of view, feel free to decrease the sugar in this recipe.

Sweet Vegan Cornbread Recipe


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal (I like the real stone ground stuff, not Quakers)
  • 3/4 cup turbinado sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1.5tsp Ener-G egg replacer plus 2 tbsp of warm water*
  • 1 cup soy milk or almond milk
  • 1/3 cup vegetable oil


  1. Preheat oven to 400 degrees F. Spray or grease a 9 inch round cake pan or cast iron skillet (I like using my mom’s old skillet for this!)
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  3. Ina small bowl pour warm water into egg replacer and stir until well blended and thick (like batter)
  4. Stir egg substitute mixture, milk and vegetable oil into dry ingredients until well combined.(Don’t over mix! The batter will be a little lumpy) Pour batter into prepared pan.
  5. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the bread comes out clean.

I enjoy eating a small slice of this bread solo for breakfast with a dab of butter and preserves, or even in the afternoon as a snack with tea. I think I’ll whip up a batch Thanksgiving morning, so I won’t be tempted to take a slice out of the pie before dinner!

*You could also use 1 egg for a non-vegan version

• What’s your favorite corn bread recipe?

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18 thoughts on “Sweet Vegan Cornbread

  1. Shauna

    Thanks! I’ve been searching for a good cornbread recipe. I used 1 1/3 c cornmeal and 2/3 flour, 1/2 c sugar, and melted margarine instead of oil. It came out great!

  2. Christy

    Wow! I make all I can from scratch, but have just never found a fabulous corn bread recipe that I love. Therefore, I have been a Jiffy and Marie Calendar’s brand cornbread junkie for most of my adult life. Recently, we have implemented a primarily plant based/whole food diet in our home. Our teen loves her cornbread, so I went on a quest for a great recipe. This recipe is fabulous and even better than my quickie-brand, and much healthier! I was very surprised and our teen loved it and also said it is better than the other brands we made from a package. I even decreased the sugar to less than 1/2 cup and decreased the oil to about a tablespoon. I did, however, add two eggs (we are not quite vegan yet!) and I increased the corn meal by about two full tablespoons. This is a grainy, somewhat dense and also high-rising cornbread!! I cooked with convection heat and it was also very moist. I won’t go back to packaged after finding this recipe!

  3. Savvy

    @Christy Wow that’s great! Thank you so much for sharing. Did you have to cook it for a shorter time in the convection oven?

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  6. Brownsugardee

    I just tried this recipe with a few modifications. Used Maple Syrup instead of sugar, Flax Eggs (2 tbs flax seed gound up mixed with 6 tbs of water) intead of the Ener-G Egg Replacer as I had never heard of it, and Extra Virgin Organic Coconut Oil. I thought it was pretty good. A little too sweet for my liking but my teenagers loved it. Think next time i’ll use a little less maple syrup. Paired well with my vegetarian chili and also my collard, kale, mustard greens!

  7. Taylor G

    I just made this cornbread recipe, and it was absolutely delicious. I did make a few substitutions though. I omitted the milk, and just used water. I also used 1 1/4 cup cornmeal and 3/4 cup Jules gluten free flour. It was probably one of the best cornbread recipes that my family has ever made, not to mention safe for my brother to consume (allergic to soy, dairy, eggs, wheats, gluten, and nuts). Thanks so much! This is def. going into my go-to recipes.

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  9. amanda

    this is the best cornbread recipe ever. thank you so much. You should play around with a pumpkin cornbread one next for the fall. Thanks again!

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  12. Bea

    This recipe is awesome! Last Saturday I made two corn breads. One was chef John’s corn bread recipe and the other was this recipe. My carnivore/vegan household family could not tell the difference. They had equal height , volume, fluffyness, crumb and great taste! I must tell you that I did make some changes to your recipe due to the lack of some ingredients. I used 2 flax eggs , 2/3 cups of sugar and 1/3 cup melted margarine. I was worried about the flax eggs, but they worked like a charm! Thank you so much, this recipe is a keeper!! No more animal fat in my corn bread!!! This is the recipe I used for the flax egg:

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