Vegan cornbread with virgin coconut oil

This recipe is very easy to make and pretty impossible to screw up. It is a perfect vegan baked good for making specially with kids, or making an easy side dish for your chili.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Energy193 cal
  • Cuisine
    • American
    • French
    • Italian
  • Course
    • Breakfast
    • Snack


  • 1 ½ cup medium grind cornmeal 
  • 1 ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 2 cups unsweetened soy or almond milk



Heat the oven to 375 degrees. Use coconut oil to liberally grease a pan


In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar.


Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Stir until just combined. Then pour into the prepared pan.


Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Store any leftovers at room temperature covered with a towel for about 3 days.

  • 16 servings per container
  • Amount per serving
  • Calories193
  • % Daily Value*
  • Total Fat7.8 g10%
  • Saturated Fat5.8 g29%
  • Total Carbohydrate28.7 g10.44%
  • Dietary Fiber1.3 g4.64%
  • Total Sugars9 g
  • Protein3 g6%
  • Vitamin D (Cholecalciferol)0.5 IU0.06%
  • Calcium155 mg11.92%
  • Iron1.3 mg7.22%
  • Potassium350.8 mg7.46%
  • Vitamin A1.3 mcg0.14%
  • Vitamin C (Ascorbic Acid)0 mg0%
  • Magnesium22.8 mg5.43%
Shopping cart
Start typing to see products you are looking for.

Sign in

No account yet?