Vegan Cornbread

This Vegan Cornbread is moist, fluffy, and full of sweet flavor. This versatile dish is great with some vegan butter, or served with stews, vegetables, or beans for a satisfying and fabulous meal.




– 2 cups oat milk – 1 ½ tbsp. apple cider vinegar – 1 ½ cup cornmeal (fine or medium grind) – 1 ½ cup all-purpose flour – ⅓ cup sugar – 1 tbsp. baking powder – 1 tsp. baking soda – 1 tsp. sea salt – ½ cup grapeseed oil

9 squares

45 minutes

Step 1

Mix the oat milk and apple cider vinegar together and set aside.

Step 2

In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt.

Step 3

Add the oat milk mixture and oil to the dry ingredients and mix well.

Step 4

Thoroughly grease a 9x9 (or 10x8) baking dish with oil. Pour the batter inside.

Step 5

Bake at 350°F for 35 minutes, or until the cornbread is fully cooked. To make sure it's cooked, just stick a toothpick inside.

How to Store

Store this Vegan Cornbread in an airtight container at room temperature for up to 5 days.