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Vegan Blue Cornbread

A hearty, slightly sweet cornbread with plenty of antioxidants from blue corn.

Yields 10 slices; per slice: 92 calories, 2.2 g fat, 261 mg sodium, 16 g carbohydrates, 1.9 g fiber, 7 g sugar, 1.4 g protein
Vegan Blue Cornbread Photo
Yield: 1 loaf; 10 slices


  • 1.5 cups blue corn meal
  • 1/2 cup unbleached all purpose (or whole wheat) flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
  • 1/3 cup agave nectar or maple syrup (honey for non-vegan) ( 1/2 cup unsweetened applesauce
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp vanilla extract
  • 1 cup unsweetened almond milk or other non-dairy milk


  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients (corn meal, flour, salt, baking soda, baking powder) in a large bowl.
  3. Prepare flax "egg" by adding flaxseed and water and letting it set for a few minutes. Then add agave nectar, applesauce, unsweetened almond milk and vanilla extract and whisk.
  4. Add wet ingredients to the dry bowl and mix until just combined. Transfer batter to a parchment-lined or lightly greased loaf pan (or a 12-cup muffin pan).
  5. Bake muffins 20-24 minutes. Bake a loaf for 45-55 minutes or until golden brown and a toothpick or knife inserted comes out clean. Cool slightly before slicing and store leftovers in an airtight container for up to a few days.

recipe and photos by Dana Shultz

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