Vegan Cornbread Recipe | PBS Food

Vegan cornbread is one of those that becomes more flavorful as you chew, so while it's amazing with a bowl of chili, it's also delicious on its own. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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  • 2 tablespoons chia seeds
  • 5.5 ounces grams cornmeal (about 1 cup)
  • 4.4 ounces all-purpose flour (about 1 cup)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup soy milk
  • 1 tablespoons nutritional yeast
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil


  1. Preheat the oven to 425 degrees F (220C).
  2. Put the chia seeds in a clean spice grinder and grind until they're a fine powder.
  3. Sift the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt and ground chia seeds together. Whisk the sifted flour mixture to distribute evenly.
  4. In a separate bowl, whisk together the soy milk, nutritional yeast, 2 tablespoons of coconut oil, and the lemon juice until evenly combined.
  5. Dump the wet ingredients into the dry ingredients and fold the mixture together until combined and free of large lumps (do not overmix).
  6. Heat an 8-inch cast-iron skillet over medium heat until moderately hot. Add the coconut oil and swirl around the pan to coat every surface (including the sides)
  7. Pour the batter into the pan and smooth off the top. Put the pan in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes).
  8. Remove the cornbread from the oven and transfer the cornbread to a cooling rack to cool for at least 10 minutes. You can let it cool completely or serve it warm.
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