Easy Vegan Cornbread Recipe

Name: Easy Vegan Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 ½ cup plant based milk; ½ cup olive oil; ¼ cup apple cider vinegar; 1 ⅓ cups all purpose flour; 1 ⅓ cups polenta; 1 tsp baking soda; 2 tsp baking powder; 1 tsp salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8
Calories
251 kcal
Course
Side Dish, Snacks
Cuisine
American

Easy Vegan Cornbread Recipe

Omar Parker

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A super delicious savory vegan cornbread with just the perfect amount of fluffiness and flavor! It makes an excellent side dish or a party food for special occasions that everyone will love. Ready in 30 minutes and just one bowl!

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Ingredients

Servings

1 ½ cup plant based milk
½ cup olive oil
¼ cup apple cider vinegar
1 ⅓ cups all purpose flour
1 ⅓ cups polenta
1 tsp baking soda
2 tsp baking powder
1 tsp salt

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Instructions

Preheat the oven to 180 degrees C/350 F and lightly grease a rectangular baking dish.
In a large mixing bow, mix together the plant based milk, olive oil, and apple cider vinegar.
In a different bowl, mix the flour, polenta, baking soda, baking powder and salt.
Add the wet ingredients to the dry, and mix together thoroughly.
Transfer the batter to the baking dish and bake in the preheated oven for 25-30 minutes, until golden and a toothpick comes out clean from the centre.
Allow to cool for 5 minutes before serving.

Notes

If you want a sweeter cornbread, add ¼ cup either coconut sugar or maple syrup.
This vegan cornbread lasts in the fridge in an airtight container for up to 2-3 days.
You can freeze this cornbread for up to 2 months in individual slices. Allow to thaw fully in the fridge overnight before reheating in the microwave or the oven.

Nutrition Information

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Calories 251kcal (13%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 504mg (21%) Potassium 212mg (6%) Fiber 6g (24%) Sugar 1g (2%) Calcium 103mg (10%) Iron 2mg (11%)