Over the last 2 years, I’ve been slowly developing a vegan cornbread recipe that’s moist and slightly sweet. And friends, it’s finally ready to share with you. We love to pair it with chili, soup, black-eyed peas and greens and more. It cooks up fast and tastes delicious with lots of melty plant based butter.
This recipe makes an 8″ x 8″ pan of vegan cornbread.
Two things…
- For the neutral oil, anything with little flavor, color or smell fits the bill. I used canola oil, but you could also use vegetable oil, refined coconut oil or a variety that suits you.
- You really do need to let the wet ingredients with the flax seed meal sit for 5 minutes. It allows the flax seed meal time to “gel up”, and that helps bind all the vegan cornbread ingredients together, like an egg would.
I hope you love it 💚 Discover other UVK recipes, like Vegan Hominy Chili Bake, Vegan Creamy Italian Dressing, Vegan Cornmeal Galette with Sweet Potatoes, Black-Eyed Peas and Greens, Vegan Buckwheat Pancakes with Apple Cinnamon Topping, Vegan Cheese Ball with Pecans and Cranberries and more.
Vegan Cornbread
1¼ cup unsweetened plain vegan milk (I used Good Karma Unsweetened Plain Flax Milk)
¼ cup plain vegan yogurt (I used Silk Plain Almond Yogurt)
⅓ cup neutral oil (see notes above)
1 Tbsp flax seed meal
1⅔ cup all-purpose flour
1 cup cornmeal
¼ cup turbinado sugar
2½ tsp baking powder
1. Preheat the oven to 400º F. Grease an 8″ x 8″ pan and set aside.
2. Now, it’s time to start mixing together the ingredients for the vegan cornbread. In a medium bowl, add the vegan milk, yogurt, oil and flax seed meal. Whisk together and set aside for 5 minutes.
3. Add the remaining dry ingredients to a large mixing bowl. Stir together. Then create a well in the center.
4. When the wet ingredients are ready, pour them into the well. Stir until the mixture is just combined.
5. Spoon into the 8″ x 8″ pan and spread in an even layer.
6. Bake at 400º F for 20-25 minutes or until the vegan cornbread is fully cooked through. Remove from the oven and give it a few minutes to slightly cool. Slice and serve.