Vegan Cornbread Recipe
Introduction
This vegan cornbread is a moist and slightly sweet treat perfect for any meal. It’s quick to prepare and uses simple, plant-based ingredients that everyone will enjoy.
Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Step 1: Preheat the oven to 400 degrees F and lightly grease an 8 x 8 inch pan or a 9 inch round cake pan.
- Step 2: In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Stir well to mix evenly.
- Step 3: Pour in the almond milk and canola oil, then stir until the batter is well combined and smooth.
- Step 4: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Variations
- For a savory twist, reduce sugar to 1/3 cup and add 1/2 cup chopped jalapeños or diced green chilies.
- Use coconut oil instead of canola oil for a richer flavor.
- Serve warm with vegan butter or maple syrup for extra indulgence.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the oven or microwave until warm for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different plant milk?
Yes, any unsweetened plant milk like soy, oat, or rice milk will work well in this recipe.
What if I don’t have canola oil?
You can substitute canola oil with vegetable oil, light olive oil, or melted coconut oil without affecting the texture.
PrintVegan Cornbread Recipe
This Vegan Cornbread is a moist, tender, and slightly sweet bread that’s perfect as a side for any meal. Made without eggs or dairy, it combines cornmeal and flour with almond milk and canola oil for a delicious vegan-friendly treat. Easy to prepare and baked to golden perfection, it’s a delightful twist on classic cornbread suitable for a plant-based diet.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8 x 8 inch pan or alternatively, a 9 inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Stir them together thoroughly to ensure even distribution of ingredients.
- Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil into the dry mix. Stir well until the batter is smooth and fully combined without any lumps.
- Pour and Bake: Pour the prepared batter into the greased pan, spreading it evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
Notes
- Use a toothpick test to check doneness—insert in the center; if it comes out clean, the cornbread is ready.
- For a slightly crispier crust, bake a few extra minutes but watch closely to avoid overbaking.
- Can swap almond milk with any other plant-based milk like soy or oat milk.
- For added flavor, consider mixing in diced jalapeños, vegan cheese, or corn kernels.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Keywords: vegan cornbread, dairy-free cornbread, plant-based bread, cornmeal bread, easy vegan baking
