Vegan Butternut Squash Cornbread with Walnuts

November 20, 2015    BY Annika Laughlin

This vegan cornbread is moist and nutty with a delicate cinnamon flavor. It pairs nicely with a vegetarian chili or baked beans.


  • 2 tablespoons ground flaxseed mixed with 6 tablespoons of water
  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (If you want a stronger cinnamon flavor use 2 tsps!)
  • 1/4 cup maple syrup
  • 1 cup butternut squash puree (fresh or canned)
  • 1/3 cup olive oil (plus a little extra to grease the pan)
  • 1/3 cup vegan milk (soy, almond, or cashew work very nicely)
  • 1/2 cup finely chopped walnuts


  • Preheat oven to 400° F.
  • Grease a 1.5-quart loaf pan with olive oil.
  • Mix together cornmeal, flour, baking powder, salt, and cinnamon.
  • Combine maple syrup, butternut squash, olive oil, and a vegan milk option (examples: almond milk, coconut milk, or hemp milk). Mix well.
  • Once the flaxseed mixture has thickened, add it to the wet ingredients.
  • Mix the dry ingredients into the wet ingredients one cup at a time and thoroughly. 
  • Mix the walnuts into the batter.
  • Pour the batter into the greased pan.
  • Bake for 30-35 minutes. Do a toothpick test to make sure the loaf is cooked thoroughly.
  • Let the loaf cool at least 15 minutes before slicing it. The loaf should slide out very smoothly.


#sides Photography: Andrea Killam

Annika Laughlin
Annika has a love of fresh fruits and vegetables and a passion for cooking for others. She creates dishes that are simple, wholesome, delicious, and easy to prepare.