Soft Honey Vegan Cornbread

I’m obsessed with cornbread in my chili, mashing it all up and tasting that sweet and delicious mixture. This one is a combo of flour and cornmeal so it’s extra soft and moist. A f*cking banger.


  • 2 tbsp ground flax
  • 5 tbsp water
  • 1 1/4 cups milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 cup flour, leveled
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup vegan butter, (1 stick)
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup honey


  1. Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats.
  2. Combine the flax and water in a small dish, stirring and let rest to thicken until needed. Combine your choice of milk with the apple cider vinegar or lemon, stir and let rest to create the buttermilk.
  3. In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
  4. Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon). 
  5. Melt the remaining butter in a large bowl in the microwave.
  6. Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined. 
  7. Add the flax eggs and 1 & 1/4 cups of buttermilk. Whisk until fully incorporated. 
  8. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients, DO NOT over mix. Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps. 
  9. Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around. 
  10. Pour the batter into the hot pan and smooth out the top. 
  11. Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan. 
  12. Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and serve with my favorite chili recipe!

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