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.
Mix the oat milk and apple cider vinegar together and set aside.
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt.
Add the oat milk mixture and oil to the dry ingredients and mix well.
Thoroughly grease a 9x9 (or 10x8) baking dish with oil. Pour the batter inside.
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. If you see batter sticking to it when you pull it out, keep baking for a little more time. If the toothpick comes out clean, your cornbread is ready.
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Notes
Add-ins and Substitutes
Add corn. For extra corn flavor, add frozen, canned, or fresh corn kernels to the cornbread batter before baking it. These add little bursts of moisture and sweetness to each bite.
Substitute gluten-free flour. Make this dish gluten-free by using a gluten-free baking flour in place of the all-purpose, 1:1.
Add some spice. Green chiles, chopped jalapenos, or cayenne pepper can be added to kick up the heat in this Vegan Cornbread.
Addvegan cheese. Gooey melted cheese goes well with this dish. You can add vegan cheese to the batter or melt it on top. Try this Vegan Parmesan Cheese or Vegan Cashew Cheese Sauce, too.
How to Store
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. Defrost it in the fridge overnight and then heat it in the microwave or oven until warmed through.