Cornbread is such an easy recipe to make, but you would never guess from how delicious it tastes. This recipe is my mom’s traditional cornbread that she’s been making since I was a little kid. I tweaked it slightly to make it vegan and refined sugar free. The result is amazing! No one noticed any difference in this easy vegan cornbread.
The batter will be quite thick and will not easily pour into your loaf pan. You’ll need some assistance using a silicone or wooden spatula. Smooth the batter gently, without overdoing it. Don’t worry if it doesn’t look perfect. I promise it will taste perfect!
I first modified the recipe on Thanksgiving last year to accommodate my sister and she, nor anyone else could taste the difference. Ever since, this recipe has become a staple one in our household. I highly recommend this one to start your holiday meals. When it’s freshly baked and warm out of the oven, you just can’t beat that comforting feeling. I like putting a little cranberry sauce or gravy on mine to enjoy with my holiday meal. But you can definitely enjoy as is.
This easy vegan cornbread is perfectly moist on the inside, with a crumbly buttery texture.
(Without actually using any butter of course!)
There you have it! Just look at that beauty. I’m dreaming of have some more already.
I almost forgot to mention, I double this recipe almost every time I make it. One loaf just doesn’t seem to last very long. So feel free to double up the recipe and make 2 loaves of this scrumptious, easy vegan cornbread.
For more delicious recipes to enjoy around the holidays, try my Chickpea Meatloaf or Creamy Autumn Soup with Squash & Pumpkin. For dessert, why not give these Vegan Cheesecake Squares with Salted Caramel a try? YUM!
Easy Vegan Cornbread
For a simple and delicious starter to your holiday menu, give this easy vegan cornbread a try. It pairs perfectly with your turkey or tofurkey meal!
- 1 cup corn meal
- 1 cup all purpose flour
- 1/4 cup coconut sugar or regular sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 flax egg or regular egg if not vegan
- 1 cup plant based milk I used soy milk
- 1/3 cup vegetable oil or butter
Prepare your flax egg if using, and set aside.
Preheat your oven to 400 degrees F and line a loaf pan with parchment paper.
Whisk together all your dry ingredients in a large bowl.
Mix your wet ingredients in a separate bowl, then mix the wet and dry together, without over mixing.
Pour your batter into your prepared loaf pan and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Let your loaf cool for a few minutes before removing from the pan and slicing.