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Vegan Cornbread

This Vegan Cornbread is fluffy, but incredibly moist! It's naturally sweetened and made with corn kernels for a delicious pop of texture.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side, Snack/Appetizer
Cuisine: American
Keyword: canned corn, naturally sweetened, vegan
Servings: 9 pieces
Calories: 283kcal
Author: Jennifer Debth


  • 1 1/4 cups unsweetened almond milk
  • 1/3 cup coconut oil room temperature
  • 1/3 cup pure maple syrup
  • 1 cup whole wheat pastry flour spoon and leveled
  • 1 1/4 cups yellow cornmeal spoon and leveled
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 (15 oz) can corn drained


  • Preheat oven to 400 degrees F and grease a non-stick 8x8 baking pan with cooking spray and line it with a parchment sling. Set aside.
  • Place milk, oil, and maple syrup into a large bowl.
  • Heat in the microwave until the coconut oil has melted, about 1-2 minutes.
  • Add in flour, cornmeal, salt, and baking powder.
  • Whisk to combine, it’s ok if there are some lumps.
  • Stir in corn.
  • Pour batter into prepared pan.
  • Bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.
  • Cool, remove from pan, cut into squares, and enjoy!
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Serving: 1piece | Calories: 283kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Sodium: 307mg | Potassium: 384mg | Fiber: 5g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg