Cornbread
This delightful cornbread is golden, fluffy, and packed with wholesome ingredients, making it the perfect side dish for any meal.
Discover the joy of baking with this delicious vegan cornbread recipe that uses whole-food plant-based ingredients.
Perfect for family gatherings or cozy dinners, this cornbread is easy to make and pairs wonderfully with soups and stews.
Visit vegancooking.recipes for more plant-based recipes that inspire healthy eating.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cornmeal is the star of this recipe, providing a natural sweetness and texture. Whole wheat flour enhances the health benefits and adds to the fiber content. If you're gluten-free, substitute the whole wheat flour with a gluten-free blend, and adjust the baking powder as needed.
Tips & Notes
- •For a savory twist, add chopped jalapeños or corn kernels to the batter.
- •Serve with vegan butter or a spread of your choice for added flavor.
Recipe Variations
- •Add fresh herbs like rosemary or thyme for a fragrant touch.
- •Mix in some vegan cheese for added creaminess.
Storage & Freezing
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze it in slices, wrapped tightly in plastic wrap, and then placed in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I make this cornbread gluten-free?
Yes! Substitute the whole wheat flour with a gluten-free flour blend.
How can I make this cornbread sweeter?
You can increase the maple syrup to 1/3 cup for a sweeter cornbread.
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This delightful cornbread is golden, fluffy, and packed with wholesome ingredients, making it the perfect side dish for any meal.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the cornmeal, whole wheat flour, baking powder, and salt. Whisk together until well mixed.
- 3
In another bowl, whisk together the almond milk, maple syrup, apple cider vinegar, and olive oil.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- 5
Pour the batter into the prepared baking pan and spread it evenly.
- 6
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 7
Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- 8
Slice and serve warm, or store in an airtight container.
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