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Vegan Cornbread For 2

Stack of two Vegan Cornbread Muffins drizzled with agave

Sometimes, you just need a thick slice of cornbread.

Not too much – not a whole pan.

Just enough to enjoy alongside your favorite soup or chili.

This, my friends, is that cornbread. Vegan cornbread for two!

Stirring together ingredients for a small batch of vegan cornbread

I was very much raised in a cornbread-loving family. My mom made cornbread all the time, especially with chili, and we always had it with butter and maple syrup. Does it get more American than that?

Not much has changed. I still enjoy a hearty bowl of chili with a fat slice of cornbread smothered in the good stuff. Crumbly, sweet, a little sticky from the maple syrup. That’s what dreams are made of.

The problem is, I don’t like making a whole pan because someone in this house (hand raised) will eat the whole pan.

Solution? Carve it down to just two servings perfect for John and me to enjoy on chili night.

Also? Vegan. Also? 10 ingredients. Also? EASY. Party on.

Two ramekins filled with sweet vegan cornbreadFreshly baked vegan cornbread muffins in ramekins

Now, this cornbread is not health food. I’ve tried to make cornbread healthy and it comes out tasting like tar. Nope.

Cornbread should be crumbly.
It should be sweet.
It should be buttery.
It should make your mother proud.

This is that cornbread.
Batch of our crumbly and moist Vegan Cornbread recipe for two peopleI’m happy to report that this cornbread is the one of my dreams. It’s:

Perfect
Crumbly
Tender
Moist with crisp edges
Sweet
Buttery
Satisfying
& delicious slathered in butter and maple syrup (or honey).

Friends, it was love at first bite. I know you guys are going to love it, too. If you do, share it, leave a comment, or take a picture and tag it #minimalistbaker on Instagram! It’s our favorite way to see what you guys are cooking up. Cheers and happy baking!

Stack of Vegan Cornbread with vegan butter and agaveRevealing the fluffy texture of our Vegan Cornbread muffins for two

Print
Two Vegan Cornbread Muffins in ramekins to be served with chili
4.88 from 57 votes

Vegan Cornbread for 2

Crumbly, perfect vegan cornbread that requires just 10 ingredients and less than 45 minutes. A classic, crumbly sweet cornbread perfect for just two! Easily multiplied for more servings.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Category: Side, Snack
Cuisine: Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days

Ingredients

US Customary - Metric
  • 1 small flax egg (1/2 Tbsp flaxseed meal + 1 1/2 Tbsp water as original recipe is written)
  • 1/2 scant cup plain unsweetened almond milk
  • 1 tsp lemon juice or apple cider vinegar
  • 1/4 teaspoon baking soda
  • 2 Tbsp vegan butter (melted)
  • 1/4 cup cane or granulated sugar (sub other sugars with varied results)
  • 1 Tbsp unsweetened applesauce (or sub melted butter)
  • 1 pinch sea salt
  • 1/2 scant cup fine yellow cornmeal
  • 1/2 scant cup unbleached all-purpose flour (I haven't tried using GF flours yet, so test away!)

Instructions

  1. Preheat oven to 350 degrees F (176 C) and grease two small ramekins or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).

  2. Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

  3. To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond buttermilk mixture and whisk vigorously again to combine.
  4. Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
  5. Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).

  6. Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
  7. Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
  8. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5 ingredient Sweet Potato Black Bean Chili.

Notes

*Adapted from All Recipes.
*To make a full-size version of this recipe, check out my Perfect Vegan Cornbread.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2)

  • Calories: 361
  • Fat: 12.9g
  • Saturated fat: 3.8g
  • Sodium: 428mg
  • Carbohydrates: 58g
  • Fiber: 2.7g
  • Sugar: 26g
  • Protein: 4.3g
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143 Comments 10 ingredients or less, Dairy-Free, Egg-Free, Fall, Holiday, Savory, Sides, Snacks, Southern-Inspired, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for PeacefelinePeacefeline says

    February 16, 2019 at 9:54 pm

    I just made this because I wanted a small amount of sweet cornbread to have with a homemade blueberry sauce. Mmmmmm, it was just the ticket! I cooked it in my toaster oven in a 4 cup glass Anchor dish and it cooked in 30 minutes. It turned very brown, probably because of using a glass dish, but it didn’t over cook. I didn’t use the butter or any oil at all.
    This recipe is a winner!

    Reply
  2. Avatar for BrookBrook says

    January 31, 2019 at 5:09 pm

    Just finished supper on a cold Hudson Valley night and thoroughly enjoyed these muffins! Here’s what I subbed (based on what was in the pantry) to get amazing, tasty, delicious muffins:
    – EV olive oil instead of melted vegan butter
    – half cornmeal, half polenta
    – half whole wheat pastry flour, half bob’s red mill 1-to-1 gf flour
    – ¼ cup brown sugar (all that was left the bag) + 1 teaspoon maple syrup
    I initially changed the servings to 4 because I wanted to use my muffin pan (I have mismatched ramekins). Changing to 4 gave me enough batter for ¼ cup batter per muffin cup, 1 dozen muffins. Before baking I tapped the pan once to remove the air bubbles and let the pan sit for 10 minutes before popping in the oven, remembering my Grandma’s advice. ;-)
    What a tasty treat!!!!

    Reply
  3. Avatar for EsmeeEsmee says

    January 24, 2019 at 4:12 pm

    Yum! I think this is the first recipe I tried a flax egg with. I must have made them 10 times so far! They are so good, I would eat these everyday. I’ve never tried them with the applesauce I keep forgetting to buy it, next time I’ll try that. I’ve been slowly increasing the amount of cornmeal. This time I used 90 grams of flour and 110 g cornmeal.

    Reply
  4. Avatar for Alex WalkerAlex Walker says

    December 16, 2018 at 8:41 pm

    These were amazing! My wife said she would eat cornbread forever as long as they were THESE cornbread muffins!!!!!! So light! So moist! Did not need the addition of more butter or honey. The only change I made was I used cashew milk because that’s what I had open, and then I used all butter rather than butter and applesauce. It is almost 9, I’ve been cooking all afternoon, and I have to get up early for work tomorrow – and yet I’m contemplating making another batch for my lunch tomorrow! THANK YOU DANA!

    Reply
    • Avatar for AlexAlex says

      November 10, 2019 at 11:28 pm

      11/10/19: Made this again for dinner. Used almond flour instead of wheat, maple syrup instead of sugar, used all butter instead of butter and applesauce, and doubled the recipe and baked it all in 1glass pan. They were a bit dense but still totally AMAZING! Everyone thoroughly enjoyed them and ate until they couldn’t have another bite!

      Reply
  5. Avatar for AJAJ says

    October 15, 2018 at 7:59 pm

    This is easily THEE best recipe for vegan cornbread known to humankind. I make it as written, baking it in a 6″ round cake pan. Absolute perfection every time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 16, 2018 at 6:18 pm

      Whoop!

      Reply
  6. Avatar for The Student-turned-Doctor @ Food for DissertatingThe Student-turned-Doctor @ Food for Dissertating says

    October 4, 2018 at 7:33 am

    I am so glad you shared this recipe! I love that I can make just a little if I want. I’m always looking for recipes suitable for my single self. I doubled the recipe and I ended up with four of what I call “mini mini loaves” (I have loaf pans the size of muffins) and one regular mini loaf. I ate it ALL by myself over the course of the next few days even though it made more than I expected. They were so beautiful! I had them with bee-free honey (Honee) and margarine (I Can’t Believe It’s Not Butter vegan spread) for breakfast and my evening snacks and just with the margarine for more savory things at lunch.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 4, 2018 at 12:33 pm

      Thanks for sharing! xo

      Reply
  7. Avatar for ChristyChristy says

    July 24, 2018 at 4:43 am

    This was so perfect and easy! I’m not strictly vegan, so I used an egg instead of the flax egg. Otherwise, I followed the recipe. Oh wait, I also used Masa Flour instead of cornmeal. Soooo good! My 8 year old son said it was way better than my “regular” cornbread. The portion size was perfect too. I made it in my toaster oven while getting the chili ready. Great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 24, 2018 at 6:19 am

      Thanks for sharing your recipe changes, Christy! We are glad your son enjoyed it! :D

      Reply
  8. Avatar for georgie @ georgieeatsgeorgie @ georgieeats says

    July 20, 2018 at 5:37 am

    This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe :) x

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 20, 2018 at 6:19 am

      Hah! Hope you love it, Georgie!

      Reply
  9. Avatar for Chazz YorkChazz York says

    June 18, 2018 at 2:51 pm

    I absolutely hate sweet cornbread. I prefer it to be savory, and made without butter in the batter, and above all Free Of Sugar. It tastes much better if you use oil for the batter, than butter the cornbread after it comes out of the oven. I would leave out the sugar completely, and I would replace the applesauce with Pureed Tofu. It would make the cornbread slightly heavier, but moist, and flavorfully addictive. It would have you forgetting all about putting sugar into the batter. I grew up in the country lands of Kentucky. We grew up on cornbread, Soup (Pinto) Beans, Fried Potatoes, Fried Okra, and sweet roasted Corn. Sugar in the cornbread would have tasted sick with the rest of the meal. If you ever came to my home, you might be shocked at the intense flavors developed with old fashioned cooking, and good food.

    Reply
  10. Avatar for JadeJade says

    June 9, 2018 at 6:01 pm

    Made today to use up a 1/4 cup of purple corn flour, I used some butter and coconut oil, the flour I used was almond flour, I used organic cows milk and for the sugar I used yacon root powder and only half a quarter of a cup to reduce the sugar, I usually don’t add any sweetener to cornbread. Just eaten some and it is great still sweet, if I made again I may omit the sweetener, but using the yacon root with the almond flour and tasting just how sweet and cake like it is I may adapt your recipe and use all almond flour and add cocoa powder to see if I can make a few low carb chocolate muffins. Thanks for the recipe I highly recommend it :)

    Reply
  11. Avatar for SaraSara says

    February 27, 2018 at 1:30 pm

    The measurements for each ingredient are perfect! I subbed coconut oil for vegan butter, and it still turned out delish! Love, love, love this cornbread!

    Reply
  12. Avatar for SharlaMJSharlaMJ says

    January 25, 2018 at 3:40 am

    I just made this! The recipe was easy to follow. I put jalapeños on top. It’s so delicious! I used 1 cup of corn instead of 1/4 cup (followed an earlier recipe). I also used GF flour. The texture is a little dense but not too crumbly.
    Thank you for this great recipe!

    Reply
  13. Avatar for ValerieValerie says

    January 18, 2018 at 11:07 pm

    Thank you so much for this mini recipe!

    I’ve been craving cornbread for so long and was really crossing my fingers that these would come out the way I like it. Texture and flavor were fabulous — not dry or too savory. They could have even been slightly sweeter for me, but I forgot to try them with the maple syrup so I’ll do that next time, for sure!

    Reply
  14. Avatar for KayKay says

    December 18, 2017 at 2:37 pm

    I made this for my wife because I hate bread and she loves cornbread. So it was a happy medium between not having more than we need and just enough for her to have a couple treats here and there.

    The reason I wanted to share, I always make this recipe GF and wanted to share my hints. I have subbed both the flax egg and apple/banana baby food as well ands homemade applesauce, and just mashed naner. All of them work out splendidly! I also use about a tablespoon of coconut sugar instead of whatever is recommended and Bob’s redmill cornbread for the dry ingredients.

    Everyone loves is no matter who I share it with. For holidays I do excruciating math and bulk it way up for tons of people and no mess eater, southerner, or gluten intolerant tyrant ever conplains! Thank you for sharing this delicious recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 19, 2017 at 6:47 am

      Thank you for sharing your GF Version, Kay! Glad to hear that this Cornbread is a favorite!

      Reply
  15. Avatar for Hannah CabralHannah Cabral says

    November 30, 2017 at 11:40 am

    Can you substitute the corn meal for masa harina?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 1, 2017 at 11:48 am

      Hi! Yes you can!

      Reply
  16. Avatar for MakeVeganHappenMakeVeganHappen says

    November 29, 2017 at 10:13 am

    I made this today to go with my chilli. I like it but I think I’ll take out a little bit of the sugar. It a little too sweet but it went well with my chilli. I’ll stick with this one.

    Reply
  17. Avatar for JourdanJourdan says

    November 21, 2017 at 2:53 pm

    Hi! How much would you suggest I multiple if i want to cook these in a 8×8 pan?

    Reply
  18. Avatar for TaraTara says

    October 30, 2017 at 10:11 pm

    Love this recipe! I used coconut oil instead of vegan butter and swapped out almond milk for homemade cashew milk. Came out well, but my muffins did not rise. Next time I will change it up to remove the sweetener – I used maple as a substitute and it was WAY too sweet!

    Reply
  19. Avatar for Jasmine DawsonJasmine Dawson says

    April 17, 2017 at 9:31 am

    I made these and they really did rise great. My only adjustment would be to cut back on a lot of the sugar, 1/4 a cup is a lot if you don’t want your cornbread to taste like cake. I used muffin pans, and I was able to make 4. I will definitely use this recipe again.

    Reply
  20. Avatar for KellyKelly says

    March 19, 2017 at 1:33 pm

    I made these today. Doubled the recipe and it made 9 muffins. I also used GF flour and they turned out great. Thanks for a super recipe!

    Reply
  21. Avatar for shannon lavendershannon lavender says

    March 2, 2017 at 8:41 pm

    So FRIGGIN good. I did a few twist on the vegan cornbread muffins for two. I am not very good at following directions.
    1-I doubled the recipie
    2- I had no applesauce, I used about a 1/4 of a small bannana
    3- Added about 3 TBSP molasses
    4- used a little less butter
    5- I have cashew milk, the 25 calorie one
    This is not the first recipe I tried from your site, I cannot say any of them turned out bad. Also I Just signed up for emails.
    The only reason I gave it 4 stars was that I changed it a bit.

    Reply
  22. Avatar for Arden ZichArden Zich says

    January 9, 2017 at 5:31 pm

    I was out of tofu for my go-to cornbread recipe so I tried this one based on the ingredients list. Someone mentioned doubling the recipe and I wanted to do that, too. Someone else mentioned using aquafaba; I happened to have a jar of navy beans there to make chili, so plenty of bean juice. I doubled the recipe quantities thinking I’d get 4 but it yielded 8 using a muffin pan. So I doubled the ingredient list and spooned in 5 tablespoons of bean juice right out of the jar as the flax/egg sub. Was a bit generous on the salt for good measure. I too am a bit lax in my measurements, but I can’t imagine it affected anything because they were delicious. Sweet, dense, moist, and a bit of give but not crumbly. I did NOT tell my husband it had apple cider vinegar, applesauce, or navy bean juice otherwise he probably wouldn’t have tried them. He LOVED them. (So this will be our little secret.) This is now my go-to recipe for cornbread.

    Reply
  23. Avatar for Stefanie MurrerStefanie Murrer says

    January 7, 2017 at 4:31 pm

    I was never a cornbread person, but when we made a big batch of 5 Ingredient Chili (to have over the week while we got snowed in), we knew we wanted something to go with it that wasn’t super sweet or full of junk. Naturally Minimalist Baker was my go to for a new recipe.

    This recipe made me a believer! We just used a regular egg instead of flax. Looking forward to making the gluten free recipe once I have those ingredients on file, but this one was a home run! Doubled the recipe and used a pie dish and it worked great. I can’t stop eating it :)

    Reply
  24. Avatar for Kaciny N.Kaciny N. says

    December 5, 2016 at 8:25 pm

    Tried this today with whole wheat flour Thought it would be too healthy. But it was still perfect! Thanks for being my go to site for vegan meals with the husband :)

    Reply
  25. Avatar for AlexisAlexis says

    November 15, 2016 at 11:28 am

    Want to make an entire pan of this for thanksgiving, how would I convert the recipe? Triple or quadruple it?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2016 at 11:20 am

      Here!

      Reply
  26. Avatar for ElaineElaine says

    November 4, 2016 at 3:20 pm

    I have been looking for a nonsweet cornbread like the mix I used to use before going Vegan. Cotton pickin cornbread. I have searched everywhere for a nonsweet Vegan cornbread and can’t find one. All want you to use maple syrup etc. Can you please come up with a non sweet version? Thanks

    Reply
  27. Avatar for jessica luquejessica luque says

    October 29, 2016 at 10:59 am

    I have a daughter that can not do flax seed as an egg substitute (she also can’t do eggs) I’ve used chia seeds with water as a binder in replacements for pancakes and will try it in this recipe as well. Just in case anyone else has this problem.

    Reply
  28. Avatar for James MorganJames Morgan says

    October 24, 2016 at 4:38 pm

    I’ve been a vegetarian for a long time, and was more than a little surprised to learn after a recent physical that my cholesterol was a bit on the high side. Since then I’ve been virtually vegan, and have committed to no more cheese or eggs.
    So – anyway when I made some black bean chili today, I decided to try your cornbread, one of my first forays into vegan baking. THANKS! It was delicious.
    I doubled the recipe, reduced the sugar, increased the ratio of cornmeal to flour, substituted corn oil for vegan “butter,” and even added some diced frozen red, green, and yellow peppers and chili powder to make the muffins more savory than sweet. It’s a very forgiving recipe, and they still turned out. I’ll be using your recipe for some other muffin variations.
    ***** (5 stars)
    Many thanks again!

    Reply
  29. Avatar for LorettiLoretti says

    October 12, 2016 at 8:21 pm

    I just made this tonight and had to come comment that I LOVE them! They rose beautifully, though mine had a funny grayish tinge to them, and were moist, fluffy, crisp on the outside, and just the perfect texture.

    The taste wasn’t a full 100% on its own, I’d say maybe a 95% perfect taste, though I think I added a teensy bit too much salt (oops!). With a little Earth Balance and Grade A maple syrup, these cornbread muffins were absolutely drool-worthy!! I LOVE THEM! I burned my mouth eating them too soon!

    I doubled the recipe and am often lax on exact measurements, and they still turned out wonderful made in a regular size muffin tin. I can’t wait to eat them with your 5 Ingredient Sweet Potato Chili I’m making tomorrow!! Thank you so much :)

    Reply
  30. Avatar for LindseyLindsey says

    October 9, 2016 at 1:48 am

    SO yummy. Subbed 2.5 tbsp aquafaba for the flax egg and it turned out perfectly. Favorite cornbread recipe ever!

    Reply
  31. Avatar for MirandaMiranda says

    September 21, 2016 at 4:51 pm

    This is SO delicious!! Made some to accompany the vegan chili my wife made and OMG!! I only ended up eatting 1/2 a ramekin and it was enough for me ?

    Reply
  32. Avatar for EricaErica says

    September 7, 2016 at 4:47 pm

    Would this work with soy milk?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2016 at 10:52 am

      I think it should Erica! Check out our Recipe FAQ’s for more information about substitutions!

      Reply
  33. Avatar for JillJill says

    August 31, 2016 at 9:36 am

    If I wanted to make a larger batch to make a loaf, does this recipe double or triple well?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2016 at 10:51 am

      Yes!!

      Reply
  34. Avatar for NicoleNicole says

    August 25, 2016 at 4:53 pm

    These are amazing! Best I’ve ever had – vegan or not! :)

    Reply
  35. Avatar for AmeliaAmelia says

    July 24, 2016 at 5:38 pm

    These are delicious!!! Great recipe. Only change I made is using less sugar (2 teaspoons) I like cornbread not very sweet. Thanks for a super recipe.

    Reply
  36. Avatar for VidyaVidya says

    July 12, 2016 at 7:34 pm

    I made these a few days ago to eat alongside a pot of bean and pumpkin chili. I have to admit I didn’t have very high expectations, I haven’t made cornbread since going (mostly) vegan and didn’t know how this version without dairy sour cream and buttermilk would compare. They were so, so good. So rich and light and tender. I made a few changes. I had no flax seed or any other egg replacer so I just left it out. I used all vegan butter with no applesauce and reduced the sugar very slightly (I don’t care about the calories but I prefer my cornbread on the less sweet side). I also used soy milk, that’s what I had. I made the full recipe but baked it in a muffin pan, I got 4 beautiful well-risen cornbread muffins. It kept well in the fridge. Eating the last one with more chili now.

    Reply
  37. Avatar for GeriGeri says

    June 6, 2016 at 5:45 pm

    I’m not vegan, but I loved these! I used regular butter & GF flour and they were great! Even added a little jalapeno for my husband. It made 3 good sized muffins, which were perfect with a big pot of soup for dinner. Love your recipes!!

    Reply
  38. Avatar for fishcakefishcake says

    May 25, 2016 at 5:23 am

    Used only 2 tbsp of sugar, coconut oil and oat flour instead of all purpose flour. Works great!

    Reply
  39. Avatar for FranFran says

    April 9, 2016 at 8:50 am

    Not only are your recipes delicious but you present them so beautifully.

    Reply
  40. Avatar for NadiaNadia says

    April 7, 2016 at 1:34 pm

    Just made a batch yesterday and they turned out perfectly!

    Reply
  41. Avatar for Holly RHolly R says

    March 20, 2016 at 10:09 am

    *Alternative flour*

    I modified this recipe slightly and wanted to share my success! I replaced all of the regular flour with chickpea flour, added 1/2c frozen corn, added 1/2c extra corn flour and used Follow Your Heart Vegan Egg in place of a flax egg.

    It is delicious and so bouncy!!

    Reply
  42. Avatar for ElizabethElizabeth says

    March 7, 2016 at 1:29 pm

    Does it work without butter?

    Reply
  43. Avatar for Gayle ThornGayle Thorn says

    March 1, 2016 at 9:33 am

    I’m going to try it substituting millet flour for the cornmeal & flour. I have a “millet” cornbread that I make and using all millet flour in it works great & tastes very similar to corn. (My daughter is allergic to corn). I’m looking forward to trying this because the flax will add fiber and protein to the muffins.

    Reply
  44. Avatar for KatyKaty says

    February 19, 2016 at 1:03 pm

    Super helpful! I used your recipe as inspiration to adapt my family cornbread recipe (passed generation to generation in Texas) into a vegan, gluten-free one that came out delicious!

    Reply
  45. Avatar for SusanneSusanne says

    February 13, 2016 at 11:01 am

    Very Tasty! Thank you for this great recipe!
    I substituted the flaxseed with chickpea flower- it worked wonderfully- they raised a lot and they tasted really good.
    Is it possible to leave out of the sugar? Or will that change the consistency, the raising?
    Best wishes from Germany,
    Susanne

    Reply
  46. Avatar for Lisa LaneLisa Lane says

    February 7, 2016 at 4:12 pm

    Just made this to go with chili later this week. Oops, I’ll have to make some more because I ate half the pan. I doubled the recipe and baked in an 8 x 8 inch square pan. I don’t measure things exactly, I eye-ball it, so batter was thick. I added a bit more applesauce and soy milk to thin it. Tasted wonderful.

    Reply
  47. Avatar for CaitCait says

    January 19, 2016 at 12:56 pm

    Just made these… Best cornbread I’ve ever had!

    Reply
  48. Avatar for CareyCarey says

    January 14, 2016 at 5:54 pm

    Just made these tonight for dinner. They were great! These are very generous portions of cornbread, which I love! I used gluten free flour (bob’s red mill gluten free all-purpose flour to be exact) & it came out lovely. The only almond milk I had in the fridge was sweetened, so I just cut back on the added sugar to balance it out. Thank you so much for this lovely recipe!

    Reply
  49. Avatar for Kathleen AcostaKathleen Acosta says

    January 6, 2016 at 9:09 am

    I’m making this tonight with my sweet potato chili!

    Reply
  50. Avatar for VickyVicky says

    January 1, 2016 at 2:39 pm

    We just tried this recipe out for New Year’s Day. It’s really moist and delicious just like traditional cornbread, but we found it to be too sweet. We don’t eat sugar normally, so I think we’re a bit more sensitive to it. I would definitely make it again, but I’d cut down on the sugar to get more of a savory taste.

    Reply
  51. Avatar for LyndaLynda says

    December 28, 2015 at 6:25 pm

    This was the best cornbread I have ever had! Thank goodness it was a recipe for 2!! I would have eaten 12 of these!

    Reply
  52. Avatar for MeganMegan says

    December 25, 2015 at 5:49 pm

    my fiancé and I are vegans so this corn bread is a great addition to our diet. I made these and he LOVED them (soo much that I am making them again tonight hehe) and so did; we sat at the table to eat these together :) I used a muffin bake sheet I was able to get four nice size corn breads out of this recipe. I also used regular egg substitute, only because I didn’t have flax meal.. but this made mine have their own uniqueness, so I was good with that. The maple syrup was great! I have been a vegan for over 10 years and this recipe helped me to be even more inspired to start cooking more where I have been a baker mostly.. Thank you so much fr the recipe and I will be trying more and for sure adding some of these at our wedding :D

    Reply
  53. Avatar for KateKate says

    December 20, 2015 at 1:48 pm

    So freaking delicious! I have tried so many vegan cornbreads and they’ve all been bad – I had kind of given up on the idea of good vegan cornbread. Made this gluten-free with all purpose GF flour + guar gum for a chili potluck with friends and they went over great! I made too much but these muffins are also great with veggie sausages and maple syrup for breakfast :)

    Reply
  54. Avatar for melinda kemelinda ke says

    December 8, 2015 at 12:25 pm

    Oh my gosh, I made these yesterday and they turned out so good! I realized halfway into making them that I was out of white sugar so I had to use brown sugar and I was worried they wouldn’t turn out right, but they were fabulous! Finally this single lady can enjoy some cornbread and the leftovers store well, too!

    Reply
  55. Avatar for Laura ELaura E says

    December 2, 2015 at 5:40 pm

    These are amazing! We used coconut sugar, coconut oil for vegan butter (I’ve been eating a lot of toast lately….?), And brown rice flour! Delicious! It made 4 muffins in my standard tin. Thanks so much!

    Reply
  56. Avatar for SueSue says

    December 2, 2015 at 1:20 pm

    Outstanding!!!

    Reply
  57. Avatar for TannerTanner says

    December 1, 2015 at 11:43 am

    Tried this recipe last night and it came out amazing! My mother approved of the cornbread which was VERY important. My family has Southern roots so I knew I had to get this right lol. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 1, 2015 at 9:48 pm

      Haha, so great! Thanks for sharing, Tanner!

      Reply
  58. Avatar for CynthiaCynthia says

    November 29, 2015 at 8:01 am

    Giiiirrrlllll, now this is good cornbread! I’m a southern girl gone vegan and I often times miss simple tasty cornbread. This right here is perfect! I doubled the recipe and made a pan-full of mini corn muffins that were perfect served alongside a hearty cabbage soup- yum! Thanks for sharing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 1, 2015 at 10:43 pm

      Ha! Yay! It passes the southern test! Thanks for sharing, Cynthia ;D

      Reply
  59. Avatar for AlexAlex says

    November 25, 2015 at 6:18 am

    This is, without a doubt, the BEST cornbread I have ever had. Even my family, who typically hate cornbread, eat every crumb of this recipe. It’s become a family favorite already, thank you so much! Beef stew and chili have officially been paired with their soulmate. Also, FYI to all the gluten-free-ers out there; I use the Pillsbury GF baking flour (xanthan gum included) instead of the regular, and it still comes out perfect. I’d assume that the Bob’s Red Mill All-Purpose would work the same as well. Also, I’m not totally vegan so I use two egg whites with this recipe and it works just fine, just don’t forget the applesauce!

    Again, thank you so much for this recipe! It is to die for, and I’ll be (and my mom and grandmother will be) using it for years to come. :)

    Reply
    • Avatar for AlexAlex says

      November 25, 2015 at 6:20 am

      Oh, and I cooked it in a cast iron skillet once I tripled the recipe. It truly makes it the perfect consistency!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 25, 2015 at 10:24 am

        Great tip!

        Reply
  60. Avatar for CoryCory says

    November 16, 2015 at 10:13 am

    OMG this almost made me cry.Tastes like my Mom’s cornbread.It is so perfect!Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2015 at 5:52 pm

      Yay! Thanks for sharing, Cory!

      Reply
  61. Avatar for MicheleMichele says

    October 30, 2015 at 1:34 pm

    Have not made these but just had to mention that cornbread is not supposed to be sweet. In Texas and Tennessee you do not have sweet cornbread.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 2:41 pm

      It is in my books, but thanks for the feedback!

      Reply
  62. Avatar for StephenStephen says

    October 27, 2015 at 4:50 pm

    Pretty good texture. Next time I’ll add maybe 1/4 tsp of salt…

    Reply
  63. Avatar for MaryMary says

    September 26, 2015 at 7:11 pm

    Delicious! I used a regular egg and otherwise followed the recipe exactly. One of the best things about using the ramekins is that every bite of cornbread is hot and the butter melts beautifully. Thanks for a great recipe.

    Reply
  64. Avatar for ElenaElena says

    September 21, 2015 at 1:43 pm

    This cornbread is wonderful! I doubled the recipe, and it made 6 large cornbread muffins. The batter rose so much while cooking, I was amazed. I used soy milk and homemade apple sauce, they turned out moist and not too crumbly. They accompanied my vegan chili perfectly. Thanks for the great recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2015 at 4:14 pm

      Ooh, wonderful! Thanks for sharing, Elena!

      Reply
  65. Avatar for KatieKatie says

    September 19, 2015 at 9:44 pm

    I made a few adjustments according to what I had on hand. Baking powder, soy milk and rice flour. The texture is a tad crumbly, but the crunch is spot on. I ate mine along side a bowl roasted red pepper and tomato gazpacho – it’s hot as in Queensland, Australia. Thank you so much for this, exactly what I was craving!

    Reply
  66. Avatar for TaliaTalia says

    September 6, 2015 at 9:59 pm

    Holy shit, these are amazing. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 7, 2015 at 12:17 pm

      Glad you liked them! Thanks for sharing, Talia.

      Reply
  67. Avatar for SueSue says

    September 4, 2015 at 4:17 pm

    I NEEDED cornbread to go with some homemade vegan chili and so, of course, I dialed into your website and this recipe did not disappoint! Sooooooo good! I made a double batch since I was serving 4 and ended up with 5 ramekins filled…..so, of course, I ate 2!

    Reply
  68. Avatar for JaiaJaia says

    September 2, 2015 at 11:58 am

    This recipe is amazing! I tried it out using more butter instead of the applesauce and o my! Everyone loved them and they go so well with a spicy curry. I think these would make a lovely little dessert as well. Brilliant as usual.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2015 at 6:57 pm

      Yay! Thanks for sharing, Jaia!

      Reply
    • Avatar for KatieKatie says

      September 19, 2015 at 9:46 pm

      I was thinking that, too. Maybe a scoop of ice cream and a drizzle of maple syrup. Excellent idea!

      Reply
  69. Avatar for StacyStacy says

    August 28, 2015 at 2:53 pm

    I have tried many cornbread recipes over the years (even before I was vegan), and this is by far the best! I doubled the recipe and baked them in a pan. It made 6+ good sized muffins… I made them for a dinner of white beans and cornbread, but the rest ended up being a fabulous breakfast for work. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 28, 2015 at 3:52 pm

      Wonderful! Thanks for sharing, Stacy!

      Reply
  70. Avatar for Monika P.Monika P. says

    June 9, 2015 at 10:04 am

    Just made this, as I needed something to go along with my vegetarian chili. Since I wanted abit more cornbread than 2 portions, I tripled all the ingredients, and then baked it in a 10″ cast iron skillet, for about 40 min. Turned out wonderfully! Crispy and crunchy on the outside, and soft and moist inside. The flavour is really nice, and not too sweet. Definitely a keeper!

    Reply
  71. Avatar for BillBill says

    June 5, 2015 at 8:37 am

    Wow! This recipe is amazing. I finally got some Earthbalance and made these cornbread muffins. Before I started eating more plant-based and healthier foods, I always reached for the Jiffy Mix. I am amazed at how similar these muffins are in quality and flavor to the packaged Jiffy Mix, Knowing that they are so much healthier makes them even more delicious. Lard-free and guilt-free.
    My wife made vegetarian chili and I made the muffins. The combo was outstanding.

    Thank you for a great recipe.

    Reply
  72. Avatar for MauraMaura says

    May 23, 2015 at 8:25 am

    Delicious! Should rename it ‘Vegan Cornbread for One’ as I don’t think I want to share. :) Made with Bob’s Red Mill GF flour and it came out perfect.

    Reply
  73. Avatar for CarolineCaroline says

    May 20, 2015 at 10:19 am

    Ohh I couldn’t restrain myself from eating ONE, STILL HOT cornbread muffin, so I don’t know how they taste cooled. (sadness).
    To be honest… it was my first cornbread in life .
    I made oat milk at home and used it insead of almond milk… and instead of vegan butter I used just an oil…
    That’s funny cause I made 3 BIG muffins not 2 … Is it okay ?? ( I mean I don’t complain that of course, but I just wonder if it is not bad :) )
    I hope I will make it one more time :D

    Reply
  74. Avatar for Mary BethMary Beth says

    May 16, 2015 at 6:33 pm

    Very delicious, though sweeter than I expected. I used avocado instead of applesauce and it turned out just perfectly. Thanks, Dana!

    Reply
  75. Avatar for SallyTSallyT says

    May 15, 2015 at 4:44 am

    Made these for dinner. I cut back on the sugar, added corn kernels and used coconut oil. The texture is very nice. I prefer my corn bread less sweet but my daughter is a fan.

    Reply
  76. Avatar for KatieKatie says

    May 9, 2015 at 6:08 pm

    I just made these for dinner today for my family and they were delicious! My mother said these were so good and to definitely save this recipe. They were perfectly crispy on the outside and so moist and wonderful on the inside. I will totally make these again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 7:55 pm

      Wonderful! Thanks for sharing, Katie!

      Reply
  77. Avatar for AndrewAndrew says

    May 7, 2015 at 7:36 pm

    I didn’t have ramekins, so I doubled the recipe and cooked it in a 12″ cast iron pan. I used egg replacer and I only had medium grind cornmeal on hand so it’s a bit crunchy. But even so, this recipe is going to be a regular around here! SO YUMMY!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:20 pm

      Great! Thanks for sharing, Andrew! I’ll have to try it that way next time :D

      Reply
  78. Avatar for AbigailAbigail says

    April 22, 2015 at 8:02 pm

    I just made this to go with my black bean chili…it was SO GOOD! Seriously the best cornbread I have ever had. I love that vegan food can taste just as good if not better than traditonal recipes!

    Reply
  79. Avatar for DianeDiane says

    March 25, 2015 at 12:46 pm

    Can this recipe be made using a small round cake pan? I have a tiered cake pan set; the smallest pan is 6.” Thanks.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:16 pm

      It should work well in a 6 inch pan! Just no larger or it will be too thin. Adjust cook time as necessary. Let me know how it goes!

      Reply
      • Avatar for DianeDiane says

        April 10, 2015 at 11:32 am

        I tried the cornbread using my 6″ cake pan, and it came out great! Will use this recipe in the future, as it goes very well with beans or vegan chili.

        Reply
  80. Avatar for Ana DAna D says

    March 3, 2015 at 10:38 am

    I made this last night with fine grain spelt flour and I substituted demarara auger for the white sugar and 3 tbsp coconut cream for the wet ingredients, it came out fabulously! The coconut added a subtle nutty-sweet flavour that I can’t get enough of!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:18 pm

      Wonderful! thanks for sharing Ana!

      Reply
  81. Avatar for Elise GahanElise Gahan says

    March 2, 2015 at 8:53 am

    Would coconut oil work instead of the butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:25 pm

      Should! Check other comments because I think a couple other people have had success with that.

      Reply
  82. Avatar for JessicaJessica says

    February 25, 2015 at 5:23 pm

    These were perfect! I substituted coconut sugar for the regular sugar and it turned out great! Thanks for the recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2015 at 9:16 pm

      Thanks for sharing, Jessica! Coconut sugar is a newish to me ingredient, so I’m happy to know it works in this recipe!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 11:14 pm

      Wonderful to hear! Thanks for sharing, Jessica!

      Reply
  83. Avatar for Mandie @ MandieMandie @ Mandie's Kitchen says

    February 23, 2015 at 12:13 pm

    You can’t get better than vegan southern-style cornbread as the side to a nice chilli! This recipe looks fantastic!

    Reply
  84. Avatar for Katie @ Beyond the ClothingKatie @ Beyond the Clothing says

    February 23, 2015 at 11:28 am

    Simple, easy and quick cornbread… what a dream. I am also a fan of of finishing the whole pan… oops. It has never occurred to me to just make enough for two, this is fantastic. Thank you for sharing. Looks amazing.

    Reply
  85. Avatar for MateaMatea says

    February 22, 2015 at 12:34 pm

    Cornbread is a staple for us, too! Goes so well with chili :)

    Reply
  86. Avatar for AbbyAbby says

    February 22, 2015 at 11:50 am

    OMG! This cornbread, Dana! It looks amazing. So soft and buttery… yummm!

    Also… LOVE that it makes just two servings. <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2015 at 9:15 pm

      Thanks Abby! Hope you give it a try!

      Reply
  87. Avatar for janejane says

    February 22, 2015 at 12:10 am

    This looks really good!I love that you used applesauce.I needed a new cornbread recipe because my old one involved whole pastry flour which is not too cheap around here.Can’t wait to try this one!

    Reply
  88. Avatar for Millie | Add A LittleMillie | Add A Little says

    February 21, 2015 at 11:47 pm

    This is such a cute idea and they look super delicious!

    Reply
  89. Avatar for JosieJosie says

    February 21, 2015 at 8:17 pm

    I’m not vegan, but used your recipe to make a non-vegan version tonight because I happened to have most of the ingredients on hand. I didn’t have any lemon juice to activate the baking soda, so used 3/4 tsp of baking soda instead and also used a gluten free flour blend. Turned out delish! Can see it becoming a staple in my repertoire. Thanks!

    Reply
    • Avatar for JosieJosie says

      February 21, 2015 at 8:19 pm

      Oops, meant baking powder.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        February 25, 2015 at 9:15 pm

        Yay! Thanks for sharing, Josie!

        Reply
  90. Avatar for ElizabethElizabeth says

    February 21, 2015 at 7:12 pm

    Thanks for this! My cornbread-loving husband would love these. :)

    Reply
  91. Avatar for Andrea @ Chocolate & Sea SaltAndrea @ Chocolate & Sea Salt says

    February 21, 2015 at 7:02 pm

    I’ve attempted “healthy” cornbread before too – doesn’t work – ha! And I love that this is “for two.” It’s all that is needed sometimes :)

    Reply
  92. Avatar for HannahHannah says

    February 21, 2015 at 4:47 pm

    Just had these with chili and they were awesome! The batter was actually enough for 6 small muffins; I’ll be eating them all week! Thank you for making it so easy to be vegan!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 21, 2015 at 6:12 pm

      Yay! Thanks for sharing!!

      Reply
    • Avatar for rahmahrahmah says

      October 29, 2015 at 10:59 am

      Nice! I plan to make these today because I made a lovely vegan chili last night that ate with pumpkin chips while whining about having some cornbread! I am happy Hannah that you posted the batter was enough for six small cornbread servings. I do not have the ramekin containers so the cupcake pan will have to do! I luv cornbread!

      Reply
  93. Avatar for Michelle @ Boards&KnivesMichelle @ Boards&Knives says

    February 21, 2015 at 2:06 pm

    So cute! I love using mini ramekins for personal portions.

    Reply
  94. Avatar for CassieCassie says

    February 21, 2015 at 1:57 pm

    OMG, I love cornbread! Would this work with brown rice flour or any GF flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 21, 2015 at 6:12 pm

      I’ll actually be testing that soon! I’ll let you know what I come up with.

      Reply
      • Avatar for YanicYanic says

        February 22, 2015 at 5:39 pm

        I did, it was delicious! I tested it with the flour blend here on this blog. I would just cook it a bit longer (40 instead of 35 minutes).

        Reply
  95. Avatar for Arthur in the Garden!Arthur in the Garden! says

    February 21, 2015 at 11:27 am

    Yummy!

    Reply
  96. Avatar for AnnaAnna says

    February 21, 2015 at 10:21 am

    Yumm!! Since I discovered your blog all the recipes I need to try has increased <3

    https://aspoonfulofnature.wordpress.com/

    Reply
  97. Avatar for Jessie Snyder | Faring WellJessie Snyder | Faring Well says

    February 21, 2015 at 7:10 am

    I love this so much. I’m always shrinking recipes to just “for two” sized around here, pocketing this one for the future! <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2015 at 9:15 pm

      Cornbread it up for 2 in the future, yo. I like the way you think ;D

      Reply
  98. Avatar for YanicYanic says

    February 21, 2015 at 6:19 am

    You guys just read our minds! We made a huge batch of chili this week and were craving it. The kiddos aren’t so much fans of cornbread so we always end up with half a stale batch! And I’m pledging right now : I’ll be trying them GF tonight. I’ll report back. :-)

    Reply
    • Avatar for crunchycrunchy says

      February 21, 2015 at 6:07 pm

      How’d it go?

      Reply
      • Avatar for YanicYanic says

        February 22, 2015 at 5:37 pm

        Okay, sorry, we ended up making them tonight instead. :-) We wanted to make it with your GF flour b;end so had to get the ingredients to mix it up. Delicious! Moist, perfectly crumbly, raised really well (we were surprised). The only thing I would say is maybe adjust the time by about 5 minutes for baking (a full 40 minutes) because they were a tad under cooked in the middle. Still delicious, but a bit “wet”.

        Now, I’m gonna make the recipe again, but next time with wheat flour and that way I can see the difference. But I would very much recommend it for people that are GF. Substitution works really well.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          February 25, 2015 at 9:14 pm

          Thanks for sharing!

          Reply
          • Avatar for comfortcomfort says

            May 7, 2015 at 3:55 am

            i would just like to say THANK YOU so much from the bottom of my heart. you are making my life a whole lot easier, across the pond in London, England. :))))))))

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            May 11, 2015 at 8:34 pm

            Thanks for the kind words!

  99. Avatar for CaraCara's Healthy Cravings says

    February 21, 2015 at 6:11 am

    This is so perfect!
    One to enjoy with dinner and one for leftovers the next day.
    Mmmmm!

    Reply
  100. Avatar for BeckyBecky says

    February 21, 2015 at 5:27 am

    I needed this recipe two days ago! Seriously, I was looking at vegan cornbread recipes on Thursday afternoon! {Pinning this recipe so I’ll have it next time I want to make cornbread.}

    Reply
    • Avatar for Laura ~ Raise Your GardenLaura ~ Raise Your Garden says

      February 23, 2015 at 3:35 pm

      I’m not strictly vegan, but I like this ingredient list so much better than other’s I’ve seen on the net. In fact, every ingredient on this list is splendid to me. Might substitute the granulated sugar for xylitol which I have become a huge fan of. Really appreciate how it’s cornbread for 2 ~ at the end of the day, no matter what I bake, I don’t want to much of it, small doses of my favorite foods does the trick. Made a 3 tiered cake last week for my daughters 3rd birthday but felt so guilty pitching most of it, but still that was easier than trying to work out to burn all those unnecessary calories. Didn’t freeze because it wasn’t that good and short on freezer space, hard to give away cake when it’s too cold to leave your house and gets stale fast. Love recipes that are just small portions, I guess that’s what I’m trying to say!

      Reply

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