Vegan Cornbread

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This recipe can be used to make plain cornbread or for the sweet cornbread for a hearty treat.

Cornbread was a staple in the house I grew up in. Living in Alabama, cornbread was something everyone had on the table at almost every meal. It was cheap and easy and went with everything. We only got the fancy yeast rolls at restaurants or on special occasions. 

As an adult, I still love the taste of both the sweet and regular buttery versions of this recipe. When I still drank milk, I used it in buttermilk. It’s not for everyone, but that tang with the cornbread was so yum! And even now, when I make beans or stew or certain kinds of soups, cornbread is my go-to instead of crackers. And since cooler weather is almost here – soup and stew time is coming up! 

That’s why I’ve veganized this standard recipe for my family and yours…

You can cut it up in the pan or take it out or if you’re like me you’ll pop it out of the pan onto a plate. But then again, I use an iron skillet and the bread doesn’t stick if I oil the bottom and sides and heat the skillet and oil for five minutes before adding the actual bread batter.

Vegan Cornbread

This recipe can be used to make plain cornbread or for the sweet cornbread for a hearty treat.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 184kcal
Author: Rachel Adams

Ingredients

  • 1 ¼ cups all purpose flour
  • 1 cup yellow corn meal
  • 2/3 cup granulated sugar if you want it sweet
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 ¼ cup unsweetened almond milk
  • 1/3 cup canola oil

Instructions

  • Preheat the oven to 400 degrees F and lightly grease an 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • If you don’t want sugar in your cornbread, leave it out, but adjust the batter so that when you add liquid ingredients it’s thick but not doughy. It should still pour slowly from the bowl.
  • Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Notes

You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. I haven't tested it with a gluten-free blend but it may work.
Add ⅔ cup sugar if you want it to be a sweeter bread.
For oil-free, replace the canola oil with applesauce (works best with the sweetened version)
MADE THIS RECIPE?
I'd love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

Nutrition

Calories: 184kcal

MADE ANY OF THESE RECIPES?
I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

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