Vegan Lemon-Cranberry Cornbread

Vegan Lemon-Cranberry Cornbread
Staff Writer
Vegan Lemon-Cranberry Cornbread

Vicky Cohen and Ruth Fox

Vegan Lemon-Cranberry Cornbread

Cornbread is one of our favorites. To us, cornbread is one of those things that bring back great memories. We've been experimenting with cornbread and came up with this vegan recipe that we think is really good.

See all cranberry recipes.

Click here to see A Vegetarian Thanksgiving.


Preheat the oven to 350 degrees.

Lightly grease an 8-by-8-inch square baking dish. In a small bowl, combine the almond milk and flaxseed meal. Set aside. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.

In a small bowl, whisk together the melted shortening, almond milk-flaxseed mixture, yogurt, and agave nectar. Pour into the dry ingredients and mix until just combined.

Add the seltzer water, dried cranberries, and lemon zest and mix until well incorporated. Pour the batter into the baking dish and bake for 50-55 minutes. 


Calories per serving:

200 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 6g 9%
  • Carbs 34g 11%
  • Saturated 1g 6%
  • Fiber 3g 14%
  • Trans 1g
  • Sugars 9g
  • Monounsaturated 2g
  • Polyunsaturated 2g
  • Protein 3g 7%
  • Sodium 298mg 12%
  • Calcium 79mg 8%
  • Magnesium 22mg 5%
  • Potassium 80mg 2%
  • Iron 2mg 9%
  • Zinc 0mg 3%
  • Phosphorus 114mg 16%
  • Vitamin A 2µg 0%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 44µg 11%
  • Vitamin E 0mg 2%
  • Vitamin K 3µg 3%
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