Truly Enjoyable Vegan Cornbread Recipe
The only vegan cornbread recipe you'll truly enjoy. It's quick, simply and easy-to-follow.
Equipment
- Measuring cups and spoons
- 8x8-inch baking dish or cast iron skillet
- Spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup maple syrup or agave nectar
- 1¾ cups unsweetened almond milk or any plant-based milk
- 1 tbsp apple cider vinegar
- ¼ cup neutral oil e.g., canola, vegetable, or melted coconut oil
- ½ cup corn kernels fresh or frozen or diced jalapeños for extra texture and flavor. By the way, this is optional.
Instructions
- Preheat Oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish or skillet.
Mix the Wet Ingredients:
- In a small bowl, combine plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle (this makes vegan buttermilk). Then whisk in maple syrup and oil.
Mix the Dry Ingredients:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
Combine Wet & Dry:
- Pour the wet mixture into the dry and stir until just combined. Do not overmix. Fold in optional add-ins like corn kernels or jalapeños if using.
Bake:
- Pour the batter into the prepared dish and smooth the top. Bake for 25–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool & Serve:
- Allow to cool in the pan for 10 minutes before slicing. Serve warm with vegan butter or chili!
Nutrition
Calories: 180kcal
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