Description
This easy vegan cornbread recipe is moist, sweet, and perfect for any occasion. Made without eggs or dairy, it uses almond milk and canola oil for a rich texture and classic cornbread flavor. Great as a side dish, snack, or even breakfast, this recipe yields tender, golden cornbread that’s crowd-pleasing and simple to prepare.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400 degrees Fahrenheit. Lightly grease an 8 x 8 inch pan or alternatively a 9 inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow corn meal, granulated sugar, salt, and baking powder. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil into the dry mixture. Stir until the batter is smooth and well combined without overmixing.
- Pour Batter and Bake: Pour the prepared batter into the greased pan. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from oven and allow the cornbread to cool slightly before slicing and serving.
Notes
- Whole grain or gluten free substitutions: Use white whole wheat flour, whole wheat pastry flour, or a quality gluten free flour mix in place of all purpose flour.
- Oil-free option: Replace canola oil with unsweetened applesauce for a healthier variation.
- Cornbread muffins: Preheat oven to 350 degrees Fahrenheit, use a muffin pan sprayed with oil or lined, fill each cup 3/4 full, and bake for 20 minutes.
- Adjust sweetness: This recipe is on the sweeter side; reduce sugar by half or use only a few tablespoons for a less sweet cornbread.
- Recipe adapted from Allrecipes.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
