Cornmeal, whole wheat flour, coconut milk, flaxseed, and dairy-free milk come together in this simple and fluffy vegan coconut cornbread.
I’ve never been one of those “meal prep on Sundays” people. I want to be, but I usually end up doing fridge roulette around 4 p.m., hoping dinner will reveal itself like magic. One particular afternoon, I found myself staring down a dusty bag of cornmeal, a can of coconut milk (leftover from some failed curry adventure), and that familiar sense of …surely I can make something out of this?
And so, Coconut Cornbread was born. Not out of inspiration, but out of desperation—which, if we’re being honest, is where a lot of great food starts. The first time I made it, I didn’t even measure right. I eyeballed the milk. I forgot the salt. And yet? It still turned out fluffy, slightly sweet, and somehow comforting in a way I didn’t expect. It felt like something I’d meant to make. Which is wild, because I really didn’t.
Now, it’s become my fallback whenever I need something cozy, easy, and… well, when I need to feel like I’ve got it together—even if I definitely don’t.
Why You’ll Love This Coconut Cornbread Recipe?
It’s not just the fact that it’s vegan—though that’s a nice bonus. It’s how forgiving it is. I’ve made this cornbread half-awake in a hoodie at 9 a.m., and I’ve made it late at night while listening to sad Taylor Swift songs on repeat. It always turns out okay.
The full-fat coconut milk gives it that richness you’d usually expect from butter, but without the heaviness. The cornmeal brings that rustic, golden bite, while the whole wheat flour adds a wholesome, grounded vibe. It’s not sweet like those dessert-y cornbreads some people swear by. But it’s also not dry or sad. It’s in that perfect middle ground—where it can go savory or sweet, depending on what mood you’re in (or what leftovers you’re pairing it with).
I think that’s what I love most. It’s flexible. Like yoga-pants-on-a-rainy-day flexible.
Ingredient Notes:
I’m not here to lecture you about fancy ingredients. This coconut cornbread is made from regular stuff. The kind of stuff you probably already have, or could sub in without going to three stores.
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Ground flaxseed + water – Basically your egg replacement. You mix it, let it sit, and it magically turns into gluey goop. It’s fine. Just go with it.
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Cornmeal – Use whatever you’ve got, but medium grind gives you that good texture. Coarse? A bit grittier. Fine? A little cakier. I’m not the cornmeal police.
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Whole wheat flour – Makes you feel like you’re doing something healthy. It’s sturdy, slightly nutty, and honestly just works here.
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Baking powder – Essential for fluff. Not negotiable.
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Salt – Don’t skip this. Even a tiny bit turns “meh” into “oh, hey now.”
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Full-fat coconut milk – The can kind. Rich. Creamy. Slightly tropical. Don’t overthink it—just shake it and pour.
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Unsweetened dairy-free milk – Just a bit to thin it out. I usually use almond, but oat, soy, or honestly even water will do in a pinch.
How To Make Coconut Cornbread?
Step 1: Preheat the oven
400°F (200°C). This gives you time to do all the mixing without rushing—and yes, you’ll want that oven hot and ready.
Step 2: Flax egg time
Mix your ground flaxseed with water in a small bowl. Stir it up and let it sit for 5–10 minutes until it thickens. If you forget and it sits longer? Honestly, that’s fine. I’ve done it. Still worked.
Step 3: Mix the dry stuff
Grab a large bowl. Dump in your cornmeal, flour, baking powder, and salt. Give it a quick whisk or stir with whatever clean spoon is closest.
Step 4: Add the wet stuff
Now add your gelled flax mixture, the full can of coconut milk, and that little splash of dairy-free milk. Stir everything until it just comes together. Don’t overmix. Lumps = character.
Step 5: Bake
Pour that thick, sunshine-yellow batter into a greased or parchment-lined 8×8 baking dish. Bake for 25–30 minutes. The top should look golden and a toothpick should come out clean-ish.
Step 6: Cool and slice
Let it cool for at least 10 minutes if you want it to hold shape. Or dive in with a fork while it’s warm and let the crumbs fall where they may. I’ve done both.
Want To Save This Recipe?
Storage Options:
I almost always have a few slices left—usually because I try to save some for breakfast the next day. Store the leftovers in an airtight container in the fridge for up to a week. It reheats well in the microwave (I like to put a damp paper towel over it) or you can toast it if you’re feeling fancy. You can even freeze slices for later—just wrap them up individually and you’re good for a month or so.
Variations and Substitutions:
Look, not every kitchen is fully stocked. Sometimes you’ve got to improvise. That’s half the fun.
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No whole wheat flour? Sub in all-purpose or even spelt. It’s flexible.
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Want it sweeter? Add 1–2 tbsp maple syrup or a sprinkle of coconut sugar.
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Need some texture? Toss in corn kernels, shredded coconut, or chopped jalapeños if you’re feeling bold.
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No flaxseed? Chia seeds work the same way. Or if you’re not vegan, go ahead and use an egg.
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Gluten-free? Use a 1:1 GF baking blend and make sure your cornmeal is certified gluten-free.
What to Serve with Coconut Cornbread?
Honestly? This coconut cornbread doesn’t need a lot. But if you’re putting together a meal, here are a few ideas:
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With chili – Always. Classic combo.
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Drizzled with maple syrup – Sweet + hearty = perfect breakfast.
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Next to a stew – Especially anything tomato-based or smoky.
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Topped with vegan butter + hot sauce – Don’t knock it till you try it.
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Crumbled into soup – Yes. Just yes.
Frequently Asked Questions:
Can I use light coconut milk instead of full-fat?
Yeah, you can. It won’t be quite as rich, but still good. Just don’t use the refrigerated kind—it’s too watery.
Can I turn it into muffins?
Sure can! Divide the batter into a muffin tin and bake for 18–20 minutes. Done and done.
Does it freeze well?
Totally. Wrap individual slices, freeze ’em, and you’ve got cornbread whenever the craving hits.
Alright. I’ve officially talked your ear off about this Coconut Cornbread—but only because I really think you’ll love it. It’s cozy, a little quirky, surprisingly rich without being heavy, and it comes together in one bowl. And hey, even if it turns out a little crumbly or you forget the salt (like I did the first time), it still hits.
If you end up trying it, let me know how it goes. Did you add something fun? Eat it all in one sitting? Burn your mouth because you couldn’t wait for it to cool? No judgment here—I’ve done it all.
Can’t wait to hear what you think.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Cornbread
Ingredients
- 2 tablespoons ground flaxseed
- 1/3 cup 79 ml water
- 1 cup 155 g cornmeal
- 1 cup 125 g whole-wheat flour, spooned and leveled
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 can 13.5 oz / 403 ml unsweetened full-fat coconut milk (approximately 1 2/3 cups)
- 1/4 cup 60 ml unsweetened dairy-free milk (such as almond, oat, or soy)
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Line an 8-inch by 8-inch glass baking dish with parchment paper or lightly grease it.
Prepare the Flaxseed Mixture:
- In a small bowl, combine the ground flaxseed with the water. Stir well and allow the mixture to sit for 5 to 10 minutes, or until it develops a gel-like consistency.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, whole-wheat flour, baking powder, and salt until fully combined.
Combine Wet and Dry Ingredients:
- Once the flaxseed mixture has gelled, add it to the bowl of dry ingredients along with the full can of coconut milk and the unsweetened dairy-free milk. Stir gently until the batter is just combined. Avoid overmixing.
Transfer and Bake:
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving. For best texture and flavor, let it cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
