The Best Homemade Vegan Cornbread Recipe
The easiest vegan cornbread recipe that produces the best result. This cornbread recipe is the best and still the simplest to recreate.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- 8x8-inch baking pan or 9-inch cast iron skillet
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar use more or less depending on your sweetness preference
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk or any vegan milk of your choice
- 1 teaspoon apple cider vinegar
- ¼ cup vegetable oil or melted coconut oil
- 2 tablespoons unsweetened applesauce acts as an egg replacer
Instructions
Preheat your oven:
- Set your oven to 400°F (200°C). Lightly grease your baking pan or skillet with oil or a bit of nonstick spray.
Prepare the wet ingredients:
- In a medium bowl, whisk together the almond milk and apple cider vinegar. Let it sit for about 2 to 3 minutes to create a quick vegan buttermilk.
Mix the dry ingredients:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir well to make sure everything is evenly mixed.
Combine wet and dry ingredients:
- Add the applesauce and oil to the milk mixture, whisking until smooth. Pour this mixture into the bowl with the dry ingredients. Stir gently until just combined, don’t overmix. The batter should be thick but pourable.
Bake the cornbread:
- Pour the batter into your prepared pan or skillet, spreading it out evenly. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve:
- Allow the cornbread to cool for about 10 minutes before slicing. It will be slightly crisp around the edges and soft inside.