Vegan Cornbread Recipe
This Vegan Cornbread recipe offers a moist and slightly sweet bread made without any animal products. Combining the classic flavors of cornmeal and a hint of sugar, it’s perfect as a side dish or a snack. Easy to prepare and baked to golden perfection, this cornbread is dairy-free and completely plant-based, making it suitable for vegans and those with lactose intolerance.
- 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
Scale
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 cups unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8 x 8-inch baking pan or 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 the dry ingredients until evenly mixed.
- Add Wet Ingredients: Pour the unsweetened almond milk and canola oil into the dry mixture. Stir thoroughly until the batter is smooth and well combined, ensuring there are no lumps.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan. Use a spatula to spread it out evenly to ensure uniform baking.
- Bake the Cornbread: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cornbread is fully baked.
- Cool and Serve: Remove the pan from the oven and allow the cornbread to cool slightly before slicing and serving. Enjoy it warm or at room temperature.
Notes
- This cornbread is naturally vegan and dairy-free, making it suitable for those avoiding animal products.
- Using an 8 x 8-inch pan will yield thicker cornbread, while a 9-inch round pan produces a slightly thinner bread.
- For added flavor, consider mixing in chopped jalapeños or vegan cheese before baking.
- Make sure not to overmix the batter to keep the cornbread light and tender.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Keywords: Vegan Cornbread, Dairy-Free Cornbread, Plant-Based Cornbread, Easy Cornbread Recipe, Vegan Baking, Gluten Friendly Cornbread Alternative
Find it online: https://nataliereeve.com/vegan-cornbread-recipe/
