Overhead shot of pan of cheesy cornbread


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Whether you want it with soup (specifically, veggie chili) or as a scrumptious appetizer, this vegan “Cheesy” Cornbread from by CHLOE. Chef Contributor, Candice Hutchings, is perfect for basically…every occasion (including your upcoming Super Bowl Party). Especially when it’s cold out and you want something comforting and warm and super flavorful.

And lucky for you! “Cheesy” Cornbread is not just a fantasy, it is a totally achievable thing. But brace yourself, because once this cheesy goodness comes out of the oven, it is hard not to devour it all. The slightly spicy kick will leave a taste in everyone’s mouth that will leave them wanting more.


¼ cup vegan butter

1 cup corn meal

1 cup all-purpose flour

¼ cup organic sugar

4 tsp baking powder

½ tsp sea salt

1 Tbsp flax

1 vegan egg

1 cup non-dairy milk

¼ cup coconut oil

1 tsp sage

⅛ tsp cayenne

1 tsp rosemary

1 cup grated vegan cheddar cheese


Preheat the oven to 425°.


Mix 1 tablespoon of flax with 3 tablespoons of water, and set aside.

Place ¼ cup vegan butter in cast iron skillet and heat on medium until the butter is melted and starting to bubble.

In a bowl, whisk together the corn meal, all-purpose flour, organic sugar, baking powder and sea salt.

Mix in the flax egg, non-dairy milk and coconut oil until well combined. Use a whisk while mixing the wet ingredients into the dry.

Fold in the vegan cheese.

Pour the batter into the hot iron skillet with the melted vegan butter. Spread the batter evenly on the pan.

Place in the oven and bake for about 25 minutes.

Stick a toothpick in the centre to ensure it comes out clean.


Once it’s done, simply cut it into pieces and enjoy!

If you don’t like spice, you can leave the cayenne out of the recipe.

If cheesy food also isn’t your thing, you can leave out the vegan cheese as well.