The Best and Easiest Vegan Cornbread

Oh, do I adore a fresh batch of warm, buttery, sweet cornbread! I never was a cornbread type of a gal until I moved to Florida, where it is quite the popular side dish. Every time I make a homemade batch of my chili, I have to make a batch of my easy vegan cornbread to go alongside it!

1 bowl, 1 spoon, & 10 minutes is all you need to make this easy vegan cornbread!

Yes, it is that simple to make! I literally mix the dry ingredients, add in the wet, and then fold everything just until combined. I then scrape it into a greased baking dish and bake it for twenty minutes. So, you could have a fresh batch of super tasty, easy vegan cornbread in just a short thirty minutes!

I make this with just 7 simple ingredients you probably already have at home!

The only ingredient I can see the average cook not have lying around the kitchen may be yellow cornmeal. Fortunately, it is a super basic ingredient that can be found at any grocery store. The other dry components in this easy vegan cornbread are all-purpose flour, organic cane sugar, baking powder, and salt. The two wet ingredients are almond milk and melted vegan butter. I think those are all fundamental kitchen staples.

Cornbread and chili go together hand in hand.

As I mentioned initially, I always make this cornbread when I make a batch of The Most Delicious Vegan Chili Ever. The two go together so perfectly. I just love how it tastes when I dip or crumble chunks of the cornbread into the chili. Please try eating the two together if you haven’t already, I promise it is delicious.

If you make this vegan cornbread, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

The Best and Easiest Vegan Cornbread

Author Chef Summer Storm – garden grub

This vegan cornbread recipe is straightforward and quick to make. It's fluffy, tender, buttery, and slightly sweet. Truly the perfect side dish for the colder seasons!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine American

Servings 9 pieces

Ingredients

 

• 1 1/4 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup organic cane sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup almond milk, plain, unsweetened
• 1/4 cup + 1 tbsp vegan butter, melted, plus a little more for greasing the baking dish
• *Optional: more melted vegan butter and sugar for finishing off the top of the baked cornbread

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit. Grease a non-stick 9 1/2 X 9 1/2 inch baking dish with melted vegan butter.
• Into a medium-sized bowl, add the cornmeal, flour, sugar, baking powder, and salt and whisk until combined. Create a hole in the middle.
• Add the almond milk and melted vegan butter into the hole of the dry ingredients. Use a rubber spatula or wooden spoon to fold everything together until just combined and no visible dry ingredients are showing. However, do NOT over mix.
• Now scrape the cornbread batter into the greased baking dish and spread it evenly from corner to corner.
• Set the baking dish onto the middle oven rack and bake it for 20 minutes.
• Allow cooling slightly before cutting into it. *Optional: Brush on top melted vegan butter and lightly sprinkle over some sugar. I then cut mine twice through each way, giving me 9 squares/pieces.

Tried this recipe?Let me know how it was!

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