Vegan Cornbread Recipe
Prep time
Cook time
Total time
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbreads or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Serves: 8" Round Bread
  • Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seed 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (135ml)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Almond Milk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Daiya Cheddar Cheese 1 cup (113g)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance and sugar until light and fluffy
  4. Add the flax eggs and then scrape bowl as needed
  5. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  6. Add the finely chopped peppers and scallion along with the Daiya cheddar cheese and corn. Mix until combined
  7. Pour batter into an 8 " greased pans and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months
Recipe by Gretchen's Bakery at