Vegan Lemon-Cranberry Cornbread

Vegan Lemon-Cranberry Cornbread

Vicky Cohen and Ruth Fox


  • 4 Tablespoons  non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish
  • 1/2 Cup  almond milk
  • 3 Tablespoons  flaxseed meal
  • 1 1/2 Cup  cornmeal
  • 1 Cup  whole-wheat pastry flour
  • 1 1/2 Teaspoon  baking powder
  • 1/2 Teaspoon  baking soda
  • 1 Teaspoon  salt
  •   One 6-ounce container vanilla soy yogurt
  • 3 Tablespoons  agave nectar
  • 1/2 Cup  seltzer water
  • 1/2 Cup  dried cranberries
  •   Zest of 1 small lemon

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. 

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