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Vegan Cornbread

Vegan Cornbread prepared dish

This vegan cornbread is a delightful and moist bread made with cornmeal and plant-based ingredients. Perfect as a side for soups or stews, it offers a slightly sweet flavor and a tender crumb.

This recipe is american style, breakfast, scaled for 8 servings, with 10 min prep and 25 min cook.

Prep: 10 min · Cook: 25 min · Total: 35 min · Serves: 8

Quick cooking notes

  • Core ingredients include salt, corn kernels, unsweetened almond milk, baking powder.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tsp salt
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup unsweetened almond milk
  • 2 tbsp baking powder
  • 1 tbsp maple syrup
  • 1 cup cornmeal
  • 1 cup all-purpose gluten-free flour
  • 1 tbsp vegetable oil

Instructions

  1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish.
  2. In a large bowl, combine the cornmeal, gluten-free flour, baking powder, and salt.
  3. In another bowl, whisk together the maple syrup, almond milk, and vegetable oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the corn kernels gently into the batter.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Bake for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Allow the cornbread to cool slightly before slicing and serving.

Nutrition (per serving)

  • Calories: 150
  • Protein: 4 g
  • Fat: 5 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 200 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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