Perfect Vegan Cornbread
This Perfect Vegan Cornbread is a wonderful alternative for those with dairy allergies or other dietary aversions. Pair this cornbread with our One-Pot Vegan Chili or serve as the table bread if you’re preparing a larger dinner with multiple courses. If needed, you can substitute the sugar for unsweetened applesauce.
Ingredients
Perfect Vegan Cornbread
- 1 1/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 mix egg replacer
- 1 tsp salt
- 1/2 Tbs baking powder
- 1 1/4 cup oat milk
- 1/3 cup softened smart balance “butter” or canola oil
Directions
- Begin by preheating the oven to 350ºF and lightly greasing a 8 x 8 inch or 9 inch round pan with a drizzle of olive oil or smart balance.
- In a large mixing bowl or stand mixer, whisk or beat together the sugar, butter or oil, salt, egg replacer, and baking powder.
- Gradually add in the cornmeal, mixing it well and preventing lumps.
- Then add in the oat milk. The cornmeal will seem to over-absorb the oat milk but continue to mix well.
- Gradually mix in the flour.
- The ingredients should be mixed together well, creating a smoothy, semi-thick batter.
- Transfer the batter to the baking pan.
- Place in the oven and bake for 20-30 minutes, checking at the 20-minute mark by pricking with a toothpick.
- When the toothpick comes out clean, remove the cornbread from the oven.
- Allow cornbread to cool, cut, serve, and enjoy!
Serve this cornbread up with our One-Pot Vegan Chili
Nutrition Information
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