Description
This Best Vegan Cornbread recipe is a sweet, moist, and tender cornbread made entirely without animal products. Perfect as a side dish or snack, it uses all-purpose flour, yellow cornmeal, almond milk, and canola oil to achieve a delicious vegan-friendly treat. Easy to make and adaptable to gluten-free and oil-free variations.
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 and Prepare Pan: Preheat the oven to 400 degrees Fahrenheit and lightly grease an 8 x 8 inch pan or a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients and Combine: Pour in the unsweetened almond milk and canola oil into the dry ingredients. Stir the mixture until the batter is well combined without overmixing.
- Pour Batter and Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Whole grain or gluten free substitutions: Use white whole wheat flour, whole wheat pastry flour, or a quality gluten-free flour mix instead of all purpose flour.
- Oil-free option: Replace canola oil with applesauce to reduce fat content.
- Cornbread muffins: Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with oil or use liners, fill each 3/4 full, and bake for 20 minutes.
- Less sweet variation: Reduce sugar to half or a few tablespoons for a barely sweet cornbread version.
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
