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Vegan Gluten-Free Cornbread, southern style
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5 from 3 votes

Vegan Cornbread, southern style

This southern style corn bread is not only delicious and quite classic, it's also gluten-free. Vegan "buttermilk" creates a light, gorgeously golden crumb without any added fat. It makes a perfect meal with my vegan Hoppin' John and Collard Greens.
Prep Time5 mins
Cook Time22 mins
Course: Bread
Cuisine: American, Vegan
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: corn bread, southern cornbread, vegan cornbread
Servings: 12
Calories: 118kcal


  • Bowl
  • 10-inch cast iron skillet


  • cups cornmeal (stone ground. I used yellow but white is fine too)
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup vegan yogurt (whisked with ¾ cup water to make 1 ½ cups "buttermilk")
  • ½ cup aquafaba
  • Cooking spray for coating skillet


  • Preheat the oven to 450 degrees Fahrenheit.
  • Place the cornmeal in a bowl along with the sugar, baking powder, baking soda and salt. Whisk to mix.
  • Add the yogurt and aquafaba and mix in. Check salt and add more if you want to.
  • Coat the skillet with cooking spray or brush on some oil.
  • Pour in the batter and smooth the top with spatula.
  • Bake 22-24 minutes or until firm and golden-brown. Cut and serve.


Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg