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vegan cornbread slices stacked

Cornbread with Coconut Milk

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4.3 from 3 reviews

  • Author: Allie
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
  • Diet: Vegan


Simple, fluffy, buttery vegan cornbread with coconut milk.  No butter, no oil, and no added sugar are needed!


  • 2 tablespoons ground flax seed
  • 1/3 cup (79 ml) water
  • 1 cup (155 g) cornmeal
  • 1 cup (125 g) whole-wheat flour, spooned and leveled
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 can ((13.5 ounces) 403 ml) unsweetened full-fat coconut milk(about 1 2/3 cups)
  • 1/4 cup (60 ml) unsweetened dairy-free milk


  1. Preheat the oven to 400 F (200 C).
  2. Mix the ground flaxseed with 1/3 cup of water and let sit for 5-10 minutes to gel.
  3. Use a parchment paper-lined or grease an 8-inch by 8-inch glass baking dish.
  4. Whisk together cornmeal, whole wheat flour, baking powder, and salt in a bowl.
  5. When the flax egg has gelled add it to the dry ingredients along with the entire can of coconut milk and dairy-free milk. Mix everything until it's just combined.
  6. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  7. Once cooled store leftovers in an air-tight container in the refrigerator for 5 to 7 days.


The can coconut milk is a replacement for the sugar and oil in the recipe so it can't be substituted with the carton of coconut milk (usually found in the refrigerated section of the grocery store).

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: oven
  • Cuisine: American