Video
The Best Vegan Cornbread
The best vegan cornbread recipe! This dairy-free cornbread really is the BEST-- you'd never know it was egg-free. Perfect on its own or with chili.
Equipment
Ingredients
- 1/2 cup corn, fresh kernels or frozen
- 1 1/4 cup all purpose flour
- 1 cup yellow cornmeal*
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cup unsweetened non-dairy milk*
- 1 teaspoon white vinegar or apple cider vinegar
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8x8 pan or line with parchment paper. Set aside.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Add the corn and a pinch of salt, then cook over medium heat until warmed through and sautéed.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder. Add in the wet ingredients: milk, vinegar, and oil. Stir to combine, then fold in the corn.
- Pour into the prepared baking pan and cook until done, about 25 minutes.
Notes
*I think this recipe works best with a fine cornmeal. I use oatmilk for this recipe when testing; I'd recommend that or almond milk.
This cornbread is also great with a 4 ounce can of diced chiles folded in.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 313mgPotassium: 106mgFiber: 2gSugar: 5gVitamin A: 113IUVitamin C: 2mgCalcium: 96mgIron: 1mg