I LOVE cornbread. It’s a great Southern food that takes me back to when I was growing up. And with some simple substitutions, cornbread is easy to make whole food plant based and this Vegan Southern Cornbread is delicious!

Whole Food Plant Based Cornbread

To make my Best Southern Cornbread whole food plant based, I used yellow cornmeal and a little whole wheat flour to help find it together. You can also use oat flour instead of whole wheat flour to keep this gluten-free.

How to Make Fluffy Cornbread

To make this vegan cornbread fluffy, I like to use a little baking soda & apple cider vinegar. The reaction of the baking soda & vinegar (remember those volcano science experiments?) creates a fizzing reaction to fluff up the batter. After adding the vinegar, don’t let the batter sit long before baking or you will lose some of the air bubbles.

Use Aquafaba Instead of Eggs

Have you heard of aquafaba? It’s the liquid from canned chickpeas. Technically, it’s the liquid from any canned beans, but I like chickpeas because it’s clear. You can also use any white bean.

The liquid is a great replacement for oil & even eggs! It has a binding quality, and I use it in my cornbread recipe to replace both.

Just be sure to use BPA-free cans and low sodium. I prefer to use organic to avoid pesticides – especially glyphosate (Roundup), commonly found in conventional beans.

WFPB Recipes that Go Great with Vegan Southern Cornbread

Cornbread goes great with some 3 Bean Vegan Chili or even black-eyed peas & cabbage on New Year’s day for good luck, health, & wealth!

Another good recipe to have with this cornbread is Southern-style greens! Check out the recipe for Instant Pot Turnip Greens – delicious!

If you have never tried any southern greens recipes like collard greens or turnip greens, you need to, like today! This easy, healthy instant pot recipe can even be made by beginners and your whole family will love it. Fresh greens & turnips are delicious and promotes weight loss on any diet - eat to live, nutritarian, low-carb, keto, low fat & more. #turnips #collardgreens #instantpot #instantpotrecipes #instantpotrecipeseasy #instantpotrecipeshealthy #eattolive #nutritarian #nutritarianlife #vegan #healthyveganrecipes #weightloss

Best Southern Cornbread (oil free)

I love some cornbread! This recipe is vegan & oil free.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 9
Calories: 177kcal
Author: Kim Murphy



  • Preheat oven to 400°F. Line a 8X8 baking pan with parchment paper or use a silicone pan mold.
  • Mix all the dry ingredients together in a large bowl. Add the rest of the wet ingredients & stir until there are no lumps. Pour batter into baking pan.
  • Bake for 25-30 minutes on middle rack or until toothpick comes out clean. Let cool & then cut in to 9 squares and serve.


Keep leftovers covered in the fridge for up to a week.


Serving: 1piece | Calories: 177kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 186mg | Fiber: 4g | Sugar: 6g | Vitamin A: 70IU | Calcium: 56mg | Iron: 1mg

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