-
10
minPrep Time -
25
minCook Time -
35
minReady in -
perYield -
174
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread & Rolls
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Cornbread recipe offers a delightful twist on traditional Southern-style cornbread. It’s perfectly moist, subtly sweet, and has a tender crumb that will elevate any meal. Made with simple, plant-based ingredients, this cornbread is not only delicious but also vegan friendly, making it a versatile side dish suitable for everyone at the table. Whether you’re pairing it with chili on a cozy night or serving it at a family gathering, this cornbread promises to impress with its golden crust and buttery flavor, all without the use of dairy or eggs. Dive into this easy recipe and discover a new vegan favorite that doesn’t compromise on taste or texture.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup canola oil
- 1 tablespoon apple cider vinegar
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix non-dairy milk, canola oil, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
- Pour batter into a greased 8-inch square baking pan.
- Let the cornbread cool in the pan for a few minutes before slicing and serving.
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