Description
This vegan cornbread is moist, slightly sweet, and incredibly easy to make. Perfect as a side for chili or barbecue, it uses simple plant-based ingredients including almond milk and canola oil to keep it dairy-free and vegan-friendly. Baked to golden perfection, it offers a delightful crumb and classic cornbread flavor without any animal products.
Ingredients
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 your oven to 400 degrees F (204 degrees C) 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 mixing bowl, combine the all purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Stir these together until evenly mixed.
- Add wet ingredients: Pour the unsweetened almond milk and canola oil into the bowl with the dry ingredients. Stir gently but thoroughly until the batter is well combined and smooth.
- Pour and bake: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Use a toothpick tester to ensure baked cornbread is cooked through without drying it out.
- This cornbread is best enjoyed warm but can be served at room temperature.
- You can substitute almond milk with any other plant-based milk of choice.
- For a savory twist, omit sugar and add chopped jalapeños or herbs.
- Store leftovers wrapped tightly at room temperature for up to two days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
