The Best and Easiest Vegan Cornbread
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!
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!