Vegan  Cornbread


9 servings


45 minutes


– 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

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

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

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

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

5. Bake at 350°F for 35 minutes, or until the cornbread is fully cooked.

Store this Vegan Cornbread in an airtight container at room temperature for up to 5 days. You can also freeze it for up to 6 months.

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.

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Tasty  -  Healthy  -  Quick Vegan Recipes