The Best Vegan Cornbread

A classic cornbread made vegan. Bakes up perfectly moist and delicious every time.

Yields: 10

1 ½ cup cornmeal

1 ½ cup all-purpose flour ((or whole wheat flour or gluten-free flour mix))

1 tablespoon baking powder

1 tablespoon vegan sugar (or any natural sweetener (optional))

1 teaspoons salt

1 cup plant-based milk ((soy, almond, oat, or cashew milk all work well))

1 ¼ cup water

⅓ cup light olive oil (or any neutral-flavored oil)

1 tbsp light olive oil (additional) (for greasing the pan or skillet (or line with parchment paper).)

Preheat your oven to 400° F.
Add the dry ingredients (1 ½ cup cornmeal, 1 ½ cup flour, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp salt) to a mixing bowl and give them a stir.
Add the wet ingredients (1 cup plant milk, 1 ¼ cup water, ⅓ cup oil) to the mixing bowl and stir with a whisk until just combined.
Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.)
Bake at 400° F for about 30 minutes. The top will turn golden and start to crack a little when it's done. (Turn to broil for the last 2-3 minutes to brown the top if desired).
Let it cool for about 10 minutes before slicing.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m