Today, we’re giving Randy the recipe spotlight! He is the cornbread connoisseur in our house and says that he feels the most loved when I sing to him… or make vegan cornbread. What I enjoy most about this recipe is that it’s simple, quick and keeps for several days. It holds the perfect amount of sweet corn flavour and is not as oily as some other recipes.
Did you know that cornbread originated from Native American cuisine? The classic cornbread recipe will differ depending on where in the world you’ll find it. Some are sweeter while others can be denser. Create this delicious batch of vegan cornbread to go with chillis, soups, stews, salads or eat plain as a quick snack. This cornbread recipe is a great option for something without additives or preservatives, unlike store-bought options.
Like a little spice? Add some chilli flakes or jalapenos to your vegan cornbread or perhaps cheddar cheese for an extra punch! Scroll below for a full list of ingredients and instructions on How To Make Vegan Cornbread. If you’re looking for more bread recipes, check out my recipes for How To Make Vegan Potato Bread, Twisted Radish Leaf Pesto Breadsticks and Vegan Focaccia Bread Art.
PrintVegan Cornbread
- Category: Bread
- Method: baking
Ingredients
- 1 1/3 cup flour
- 1 cup corn meal
- 2/3 cup sugar
- 1 tbsp baking powder
- 1 ½ tsp salt
- 1 1/3 cup of non-dairy milk (I use almond)
- 1/3 cup of canola oil
Instructions
- Preheat your oven to 400 degrees F and lightly grease a 9×9 baking pan
- In a large bowl, combine cornmeal, flour, sugar, salt and baking powder and stir.
- Add the non-dairy milk and oil. Stir well until combined and no lumps remain.
- Pour batter into greased pan.
- Bake for 20-25min or until golden brown. Insert a toothpick into the center. If it comes out clean it’s done baking.
