Vegan Cornbread
This moist and fluffy vegan cornbread is a delightful addition to any meal, perfect for soaking up soups and stews.
Discover the joy of baking with this easy vegan cornbread recipe that is not only delicious but also wholesome.
Made with simple, whole-food ingredients, this cornbread is free from animal products, making it a great choice for anyone following a plant-based diet.
At vegancooking.recipes, we believe that cooking should be both nutritious and enjoyable, and this cornbread fits the bill perfectly.
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
Using fresh baking powder and baking soda will ensure your cornbread rises properly. For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.
Tips & Notes
- •For an extra flavor boost, add some corn kernels or jalapeños to the batter.
- •Serve with vegan butter or your favorite spread for added deliciousness.
Recipe Variations
- •Add a cup of fresh corn kernels for a sweet burst of flavor.
- •Incorporate herbs like rosemary or thyme for a savory twist.
Storage & Freezing
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can use any unsweetened plant-based milk such as soy, oat, or coconut milk.
How can I make it sweeter?
You can increase the amount of maple syrup to 1/3 cup for a sweeter cornbread.
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This moist and fluffy vegan cornbread is a delightful addition to any meal, perfect for soaking up soups and stews.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Whisk well to ensure there are no lumps.
- 3
In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
- 4
After the milk has curdled, add the maple syrup and olive oil to the mixture. Stir well until combined.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 6
Pour the batter into the prepared baking pan, spreading it evenly.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 9
Slice and serve warm, or store for later use.
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