Vegan Corn Bread

Vegan Corn Bread

Made  times
Flip Wibbly 4

"Great tasting, easy to make cornbread with no animal products."
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30 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 7 inch square baking pan. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl; set aside.
  2. Place the soy milk, oil, and tofu into a blender. Cover, and puree until smooth. Make a well in the center of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour the batter into the prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.



Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that...

This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you...

we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a supe...

Wow, wow, WOW! This is really amazing cornbread! My teenage son has been strictly vegan for a few years and mentioned he'd really missed cornbread, so I found this recipe and decided to give it ...

This turned out great! Super simple and no one could tell that it wasn't traditional cornbread. I made it with rice milk, which is a little thinner and lighter than soy milk, so that may have ...

I made this almost as instructed. It came out great. I always appreciate a good vegan swap. Unfortunately, I didn't have tofu. I figured the tofu was adding the binding, the moisture, that a...

Best cornbread. Hands down. I make it all the time and even carnists say it's amazing. I double the sugar, add a tsp. of vanilla, a tsp. of apple cider vinegar, and use half cornflour and half ...

Delicious! I couldn't get any silken tofu, so substituted apple sauce to make up for the lack of moisture, turned out great!

I loved the taste of these. And I thought the texture was nice too. I didn't find them overly sweet at all. For those who find them a bit on the dry side have them with some salt free margari...

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