Vegan Cornbread is one of my favorite treats to pull from the oven when I want something warm and comforting. This recipe has been a joy to make, and I think you’ll love how tender and delicious it turns out every single time.
What makes this cornbread so special is the perfect blend of cornmeal and all-purpose flour, creating that wonderful golden texture we all crave. The secret is using soymilk and olive oil to keep everything moist and rich, with just a touch of syrup to bring out that natural sweetness.
I love serving this cornbread warm from the oven with a little pat of butter on top, and watching my grandchildren’s faces light up as they take that first bite. It’s the kind of simple, honest food that brings everyone around the table together, and it always reminds me of home.
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Vegan Cornbread
Ingredients
- 1.25 cup All-Purpose Flour
- 1.25 cup Cornmeal
- 2 teaspoon Baking Powder
- 2 tablespoon Syrup
- 1.5 cup Soymilk
- 2 tablespoon Olive Oil
Instructions
- Preheat oven to 400F
- Grease muffin cups or a square pan.
- Put dry ingredients in one bowl, and mix them.
- Put oil and milk together, and add to dry.
- Stir til just moist.
- Bake for 25 minutes.
