Vegan Cornbread Recipe - Moist and Easy

Vegan Cornbread Recipe - Moist and Easy

This vegan cornbread is wonderfully moist, light, and flavorful without any eggs or dairy. It combines cornmeal and all-purpose flour with plant-based milk, vegan butter, and natural sweeteners to create the perfect texture and a slight sweetness. Ideal for pairing with chili or enjoying as a snack.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar (or substitute with coconut sugar)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cups unsweetened almond milk (or other plant milk)
• 1/3 cup canola or vegetable oil (or melted vegan butter)

Directions

1. Preheat oven to 400°F (200°C) and lightly grease an 8x8 inch baking pan or 9-inch round pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
3. In a separate bowl, combine almond milk and oil.
4. Pour wet ingredients into dry and gently stir until just combined; avoid over mixing.
5. Pour batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
6. Let cool slightly before slicing and serving.