Easy Vegan Cornbread
This vegan cornbread is a mouthwatering delight, perfect for any meal. It's moist, fluffy, and has the perfect balance of sweetness and savory corn flavor. Plus, it's made with plant-based ingredients, making it a healthier and dairy-free alternative everyone can enjoy.
Servings: 8 servings
Calories: 255kcal
Equipment
Ingredients
- 2 cups coarse yellow cornmeal
- 1 cup whole grain flour spelt, whole wheat, or your favorite
- 1.5 teaspoons baking soda
- 2 cups almond milk you want a pancake batter consistency
- 2 teaspoons apple cider vinegar
- 4 ounces can of creamed corn this is 1/2 the can
- 1 small onion diced
- 1/2 teaspoon salt
- 1 small chipotle in adobe sauce optional
Instructions
- Begin by dicing the onion if you are using it. I highly recommend including it because it adds a terrific flavor to this recipe.
- Combine all ingredients in a large bowl, including the onion and creamed can corn.
- Creamed corn is completely dairy-free and is usually very easy to find in can goods section of most grocery stores in the USA.
- Pour the batter into a HOT seasoned iron 12" iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.Other pan options include an 8" or 9" round cake pan or a muffin pan for making cornbread muffins.
- Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
Video
Notes
Tips & Suggestions-
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Make it sweet- For sweet cornbread, add 2 tablespoons of maple syrup, agave nectar, or another sweetener.
- Muffins- Cornbread muffins typically bake at 350°F (175°C) for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Be sure to check them around the 15-minute mark to avoid overbaking.
- Reheat- One thing that I've noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven, air fryer, or toaster oven at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
- Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.
Nutrition
Calories: 255kcal | Carbohydrates: 67g | Protein: 10g | Fat: 2g | Fiber: 7g