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Vegan Sourdough Cornbread

Another recipe that I've been wanting to make vegan is my sourdough cornbread. It's one of my go-to recipes for leftover sourdough starter but my original Sourdough Cornbread recipe required an egg. I found a vegan recipe from Nora Cooks and it turned out really great. I've modified it to add in my sourdough starter. Now I think I like this version better than my original. It sweeter and moister which is exactly what you want with a great tasting cornbread.


  • 1/2 cup flour
  • 1 cup yellow corn meal
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup milk substitute (I use unsweetened almond milk)
  • 1/4 cup canola oil
  • 170g sourdough starter
  • Preheat oven to 400 degrees.
  • Mix dry ingredients then add milk, oil, and sourdough starter. Stir until combined but without overmixing.
  • Grease 9 inch cake pan and pour batter inside. 
  • Bake for 20-25 minutes until the edges and top start to turn slightly brown.
  • Let cool for 5-10 minutes then turn out onto a plate and enjoy.