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The Best Vegan Cornbread Recipe

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4.1 from 7 reviews

This vegan cornbread recipe is a delicious, plant-based twist on a classic comfort food favorite. Made with wholesome ingredients like yellow cornmeal, whole wheat flour, and natural sweeteners, it offers a moist, slightly sweet, and tender crumb without any eggs or dairy. Perfect as a side dish for chili, soups, or enjoyed on its own, this cornbread is easy to prepare and baked to golden perfection.

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 1/4 cups whole wheat flour or organic unbleached flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup maple syrup or agave
  • 1 1/4 cups unsweetened soy milk (or substitute unsweetened almond milk)
  • 1 Tbsp apple cider vinegar
  • 1/3 cup aquafaba

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F (205˚C) and line an 8×8 inch baking pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, whole wheat flour, baking powder, and salt until fully combined, ensuring even distribution of the leavening agent.
  3. Combine Wet Ingredients: In a separate smaller bowl, mix the maple syrup or agave, unsweetened soy milk, apple cider vinegar, and aquafaba thoroughly.
  4. Combine Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined and the batter is fairly smooth. Avoid overmixing to keep the cornbread tender.
  5. Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Notes

  • Using aquafaba as an egg substitute helps bind the cornbread and adds moisture.
  • Make sure not to overmix the batter to prevent a dense texture.
  • For gluten-free option, substitute whole wheat flour with a gluten-free all-purpose flour blend.
  • Enjoy warm with vegan butter or your favorite plant-based spread.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://marthatasty.com/the-best-vegan-cornbread-recipe/