Vegan Cornbread (Soy-free)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 470.5 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegan Cornbread (Soy-free) calories by ingredient


Easy and tasty cornbread. This is my meat-eating husband's favorite! Easy and tasty cornbread. This is my meat-eating husband's favorite!
Number of Servings: 8


    2 Tbsp. flax meal (ground flax seeds)
    6 Tbsp. water
    1 cup flour (white or whole wheat)
    1 cup corn meal
    3/4 tsp. salt
    4 tsp. baking powder
    1 cup apple juice (plain water works, too, but it's better with the juice)
    1/4 cup canola or vegetable oil
    2 Tbsp. brown sugar
    1/2 cup fresh or frozen corn kernels (optional, but included in calorie count)


Pre-heating the skillet is not optional.

If you're using a glass baking dish, you don't need to pre-heat the dish, but it may take longer to cook.


Preheat your oven to 425. Five minutes before putting the bread into the oven, spray a cast iron skillet with veggie oil (Pam), and place it in the hot oven to pre-heat.

In a small bowl or mug, combine the flax meal and water. Microwave for 30-60 seconds, until thickened.

In a medium bowl, combine the flour, cornmeal, salt, and baking powder well. In a separate bowl combine the apple juice, brown sugar, oil, and flax meal mixture. Stir to combine.

Add the wet ingredients to the dry, and stir until combined. Add the corn, if using.

Carefully remove the hot skillet from the oven, add the batter, and put it back in the oven for 20-25 minutes. Remove from the oven when the top is golden brown. Let cool slightly before slicing into 8 wedges.

Serving Size: Makes 8 servings