Moist Vegan Cornbread -

Moist Vegan Cornbread

This vegan cornbread is a moist, soft, and easy one-bowl recipe made with simple pantry ingredients and ready in just 30 minutes. Lightly sweet with a delicious corn flavor, it’s the perfect no-egg homemade bread for breakfast, a snack, or alongside your favorite meal.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Dessert, Side Dish, Snack

Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 118 kcal

Equipment

1 Mixing bowl
1 8-inch square baking pan lightly greased

Ingredients

Dry ingredients

1 + ⅓ cups cornmeal
1 cup all-purpose flour
¼ cup brown sugar
1 teaspoon baking soda
½ teaspoon sea salt

Wet ingredients

3 tablespoons olive oil
1 cup + 3 tablespoons unsweetened almond milk or any plant milk
2 teaspoons apple cider vinegar

Instructions

Add the cornmeal, flour, brown sugar, baking soda, and salt to a large bowl. Whisk until well combined.
1 + ⅓ cups cornmeal, 1 cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon sea salt
Pour in the plant milk, olive oil, and vinegar. Stir gently until just combined and you have a smooth batter. Don't overmix.
3 tablespoons olive oil, 1 cup + 3 tablespoons unsweetened almond milk, 2 teaspoons apple cider vinegar
Preheat the oven to 392°F (200°C) and lightly grease an 8-inch square baking pan. Pour in the batter and bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the cornbread cool for 15 minutes before slicing. Serve warm or cold with softened vegan butter and a drizzle of maple syrup.

Notes

Don't overmix: Stir the batter just until the ingredients are combined for a soft, tender crumb.
For gluten-free cornbread: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze sliced cornbread in a freezer-safe container or bag for up to 3 months; thaw and warm before serving for the best texture.

Nutrition

Calories: 118kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 166mgPotassium: 56mgFiber: 2gSugar: 4gCalcium: 26mgIron: 1mg

Keyword vegan cornbread

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