top down view of a group of cornbread slices on a marble serving tray.

5 from 10 reviews

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!


  • 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.