Vegan Cornbread
This Vegan Cornbread is moist, fluffy, and features wholesome ingredients that pair perfectly with soups, stews, and chili.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ⅓ cup corn oil or vegetable oil
- ⅓ cup maple syrup or agave syrup
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup sweet corn (frozen, fresh, or canned and drained)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Lightly grease an 8-inch square baking dish or line it with parchment paper.
- Step 3: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking soda, baking powder, and salt.
- Step 4: In another bowl, mix the corn oil, maple syrup, almond milk, and apple cider vinegar.
- Step 5: Pour the wet ingredients into the dry ingredients and gently fold them together.
- Step 6: Fold in the sweet corn evenly throughout the batter.
- Step 7: Pour the batter into the prepared baking dish and bake for 20-25 minutes.
- Step 8: Allow the cornbread to cool for about 10 minutes before slicing.
Notes
For extra flavor, consider adding chopped jalapeños or fresh herbs. Store leftovers wrapped tightly in plastic wrap or aluminum foil.