Quick and Easy Vegan Cornbread Recipe

Corn Grits
Drbouz/E+/Corn Meal
Ratings (5)
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 9 to 12 servings
Nutritional Guidelines (per serving)
105 Calories
3g Fat
18g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Four ingredients are all you need to make this vegan cornbread recipe: self-rising cornmeal, soy milk or another non-dairy milk substitute, egg replacer and vegan margarine. Just mix it all up, bake it, and you've got yourself the quickest and easiest batch of vegan cornbread ever.

A good vegan cornbread shouldn't be too crumbly and should have plenty of moisture. This is a super quick and easy vegan cornbread recipe using self-rising cornmeal instead of fresh corn to cut down on the preparation time.


  • 2 cups cornmeal (self-rising)
  • 1 1/4 cups soy milk
  • 1 1/2 teaspoons egg replacer (or amount needed for 1 egg)
  • 1/4 cup vegan margarine

Steps to Make It

  1. Pre-heat oven to 400 F and lightly grease a small casserole or baking dish.

  2. In a large bowl, combine all ingredients until smooth and creamy. Pour into greased casserole or baking dish.

  3. Bake for 25-30 minutes.

  4. That's it! Wasn't that the easiest vegan cornbread recipe ever?