This is a nice vegan cornbread recipe that is quite moist and really easy to make. You probably already have all the ingredients on hand, with the exception of cornmeal, unless you use it on a regular basis. The only thing I really use it for is to make cornbread so that’s the only reason I already had some. I don’t know why, but the majority of the time I make it for breakfast (is that weird?) and rarely as a side dish to a meal like chili. This cornbread is dense in texture and not a sweet cornbread, but you could easily make it as sweet as you like just by adjusting the amount of maple syrup in the recipe.
How to Make Vegan Cornbread
- 2 cups cornmeal
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons baking powder (aluminum-free)
- 1/3 cup organic coconut oil (melted)
- 2 tablespoons organic grade b maple syrup
- 2 cups homemade almond milk
- 2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
- 1/2 teaspoon pink Himalayan salt
- Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
- Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
- Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
- Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).
- Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish.
- Bake at 350 degrees for approximately 30 - 35 minutes.