The BEST Homemade Vegan Cornbread
This easy Homemade Vegan Cornbread recipe is so moist and made with easy-to-find ingredients. It's vegan, dairy-free, egg-free, contains no refined sugar and can be prepared in about 5 minutes! { Plant-Based | Vegan | Dairy-Free | Egg-Free | No Refined Sugar }
Servings: 9 squares
Calories: 293kcal
Equipment
Ingredients
Dry Ingredients
- 2 cups organic cornmeal (medium grind)
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon Himalayan pink salt
Wet Ingredients
- 2 cups organic non-dairy milk (room temperature)
- 2 teaspoons organic apple cider vinegar
- 1/3 cup organic coconut oil (melted/liquid)
- 2 tablespoons organic maple syrup
Instructions
- Preheat oven to 350 degrees.
- Prepare an 8 x 8 glass or ceramic baking dish lined with parchment paper. Set aside.
Prepare the wet ingredients:
- Add the room temperature non-dairy milk and apple cider vinegar to a medium-sized mixing bowl and whisk together.
- Add the melted coconut oil and maple syrup in and whisk again until the mixture is foamy and bubbly.
- Adjust the sweetener to your preference.
Prepare the dry ingredients:
- Combine the dry ingredients together in a medium-size mixing bowl and stir until well combined.
- Transfer the dry ingredients to the bowl of wet ingredients and stir until well combined.
Assembly:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake at 350 degrees for approximately 30-35 minutes, or until the top is golden.
- Store in an air-tight- BPA-free container.
Video
Notes
Recipe source: (Inactive Link: https://www.isachandra.com/2007/10/vegan-cornbread/) --> Original Author's New Website: https://www.theppk.com/
Cornmeal. Use organic "medium grind" cornmeal if possible for best results. I like to use this brand when making this recipe.
Flour. Try to use unbleached organic white flour. If you need a gluten-free cornbread, try my Gluten-Free and Dairy-Free Cornbread recipe.
Non-Dairy Milk. My preference is to use homemade almond milk. However, any type of non-dairy milk will work in this recipe. In addition, it's very important that the milk be room temperature before adding. If the milk is cold when added, it will not mix well with the coconut oil. For example, coconut oil will become solid and clumpy when exposed to cold temperature.
Coconut Oil. If you don't like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Maple Syrup. This is not a "sweet" cornbread. I used the amount in the original recipe, which results in a less sweet cornbread. However, if you prefer sweet cornbread, add an extra tablespoon at a time until you like it.
Baking Powder. Make sure your baking powder is fresh for best results.
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.
Optional Add-Ins. Keep in mind that this is a basic cornbread recipe. Feel free to add other ingredients to customize it to your preference. For example, extra sweetener, sliced jalapenos, whole corn kernels, etc.
Baking Dish. I have only tested this recipe using a glass/ceramic 8 x 8 baking dish. Using another size like a 9 x 11 or a 9 x 9 pan may not bake properly and affect the baking time. In addition, other types of baking dishes like aluminum, metal, cast iron, etc. will not bake at the same time or temperature and have not been tested.
Serving Size. This recipe will make (9) large squares. Nutritional information was calculated at (1) serving being (1) large square.
Nutrition
Serving: 1svg | Calories: 293kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Sodium: 158mg | Fiber: 4g | Sugar: 5g | Calcium: 121mg