Growing up in Florida, I have learned a thing or two. Like how nothing goes with a hot bowl of chili quite like a warm slice of cornbread.


Vegan Cornbread




  • 2 flax eggs
  • 1 c flour
  • 1 c cornmeal
  • OPTIONAL: 1/4 c vegan cane sugar or 2 tbsp agave
  • 4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 c almond milk
  • 1/4 c vegan butter, melted


  1. Preheat oven to 425°F
  2. Spray loaf pan  with nonstick cooking spray.
  3. In a small bowl, make flax eggs by adding flax meal with hot water. Set aside.
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt until well-combined. Optional: add sugar at this time.
  5. Add the flax egg, almond milk, and butter to the flour mixture. Optional: add agave at this time.
  6. Mix until smooth.
  7. Pour into pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.*
  8. Cool for 10-15 minutes.


*If you are using a square pan where the batter will be spread out more, bake for 20 minutes and check with toothpick. Cooking time is increased for the loaf pan due to thickness.


Happy baking,

Sherise Rae

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