Sweet Chia Cornbread features the classic flavor of cornbread with a dose of chia seeds thrown in for extra nutrition and texture. It’s an easy vegan recipe and great with soups, stews and chilis!
Sweet Chia Cornbread
The vegan sweet chia cornbread has lots of texture, is moist and tender, and completes any chili dish perfectly!
The chia seeds give this a little bit of a crunchy texture so those who don’t like little bits of crunchiness this may not be for you. But for those willing to explore new things, I highly recommend giving this vegan cornbread a try!
The chia seeds add some good extra dose of nutrition to this cornbread recipe. Per serving, they contain six times more calcium than milk and six times more iron than spinach. These little seeds contain almost half your daily fiber requirements in a single serving, 2 tablespoons.
Adding them is a nice healthy mix up to traditional cornbread. I enjoy it best by breaking it up and eating it in my chili barely noticing the bits. It was so good!
This easy vegan cornbread bakes up in about 30 minutes and stores well on the counter for 4 – 5 days.
What To Serve With Cornbread
- Easy Three Bean Chili (shown below)
- Instant Pot Red Beans and Rice
- Vegan Minestrone
- Vegetable Chili
- Quinoa Verde Chili
- or this fan favorite Sweet Potato and Quinoa Chili
- and it’s great smeared with this Triple Berry Chia Jam!
More Recipes You’ll Love
If you try this chia cornbread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SWEET CHIA CORNBREAD
A terrific vegan cornbread using chia seeds as a binder in place of eggs. If you don’t mind little bits of chia seeds in your bread than you’ll love this!
- Prep Time: 5 min
- Cook Time: 25
- Total Time: 30 minutes
- Yield: Makes 9 slices 1x
- Category: Side, Bread
- Method: Bake
- Cuisine: Vegan, American
- 1 cup organic cornmeal (fine, medium or course grind)*
- 1 cup flour (spelt, whole wheat pastry, or all-purpose gluten-free flour)
- 1/3 cup pure cane sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons chia seeds
- 6 tablespoons water
- 1 cup unsweetened almond milk
- juice of 1/2 lemon or 1 tsp apple cider vinegar
- 1/4 cup oil (coconut oil, melted or extra light flavored olive oil)
Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan.
Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.
Mix the chia seeds with the water, set aside. Let these set for 10 minutes.
Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it’s ready.
Makes 9 slices
*All grinds of cornmeal work great here. I’ve tried them all and they all hold up well. For maximum texture use course grind.
You could also add in 1 cup canned, fresh or thawed corn to the mix.
For a spicy kick, add 1 diced jalapeno, leave a few seeds for extra heat.
UPDATED: This Sweet Chia Cornbread was originally posted in January 2012, and has been updated with new photos and helpful tips in September 2019.