Description
This best vegan cornbread recipe is moist, sweet, and delicious without any eggs or dairy. Made with almond milk and canola oil, it’s an easy-to-make, plant-based twist on classic cornbread that results in a perfect golden crust and tender crumb. Ideal for serving as a side dish with soups, stews, or chili.
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 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees F and lightly grease an 8 x 8 inch pan or a 9 inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow corn meal, granulated sugar, salt, and baking powder. Stir well to evenly distribute all ingredients.
- Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil to the dry mixture. Stir until the batter is well combined and smooth without lumps.
- Pour Batter and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from oven and allow the cornbread to cool slightly before slicing and serving. Enjoy warm as a side or snack.
Notes
- You can substitute all purpose flour with white whole wheat flour, whole wheat pastry flour or a quality gluten free flour mix for a whole grain or gluten free version.
- For an oil-free option, replace the canola oil with an equal amount of applesauce.
- To make cornbread muffins, preheat oven to 350 degrees F, grease a muffin pan or use liners, fill 3/4 full, and bake for 20 minutes.
- For less sweetness, reduce the granulated sugar by half or use only a few tablespoons.
- Adapted from an allrecipes original, ensuring moist and flavorful vegan cornbread.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
