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Vegan Corn Bread

This corn bread just melts in your mouth and really is the best kind of comfort food.

But, I know what you're thinking, 'Really? Vegan corn bread? Does it rise? Does it actually taste good?'. The answer is Yes, yes, and yes! This vegan cornbread really is so soft and fluffy and even better when topped off with some butter and honey.

I've been having a lot of fun experimenting with allergy friendly foods the past couple of years and I will say it has definitely been a lot of trial and error. As I have learned more and more recipes, it has gotten to be a lot easier. Just learning what other foods you can use to substitute for dairy and eggs has been a trial in itself.

We now live in a world where so many people have extreme allergies and now even our stores are being accommodating by providing DF and egg free alternatives. However, I believe that the best foods are prepared from scratch and in turn our bodies will thank us for it later, considering most allergies are coming from the additives in our food. If you're at all curious in learning more about our food additives, checkout this article by (AAFA) Asthma and Allergy Foundation of America ( ).

Well without further ado, here's the best cornbread recipe!


1 1/2 cup. Organic Oat Milk or Almond Milk

2 tsp. Apple Cider Vinegar

1/3 cup. Olive Oil or Avocado Oil

1 1/2 cup. Organic DF Cornmeal

1/4 tsp. Salt

1/4 cup. Organic Cane Sugar

1 Tbsp. Baking Powder

1 1/2 cup. Organic All-Purpose Flour

(substitute for Cassava or Almond Flour for a GF recipe).

Baking Instructions:

Preheat Oven to 400°F.
Grease a 8" cast iron skillet (a 8" pie pan or a cup cake tin).

Mix Milk with ACV and allow to sit for 5 min while mixing dry
ingredients in a separate bowl. After 5 minutes, go ahead and add in all the other ingredients. Whisk until well combined.

Cover skillet with lid to keep moisture in.
Bake for 25-30 minutes or until toothpick comes out clean.

Serve with butter and honey or make a nice gravy to pour on top.

Larkspur Co.
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