Vegan Cornbread
User Reviews
5
Vegan Cornbread
Description
The Vegan Cornbread combines cornmeal and flour with leavening agents and spices like paprika and optional turmeric for color and flavor. Wet ingredients including unsweetened almond milk, water, avocado oil, and maple syrup create a moist batter that rests before baking. This resting period helps ingredients hydrate evenly, ensuring a consistent texture after baking. The cornbread is baked in an 8-inch square pan until a toothpick comes out clean, developing a golden crust and tender interior. The recipe requires no eggs or dairy, making it accessible and simple to prepare while delivering the comforting texture and mild corn flavor typical of cornbread.
The subtle use of spices brings depth without overwhelming the natural corn taste. The oil and liquid ratio keeps the crumb soft but firm enough to slice, good for serving alongside soups, stews, or as a snack. Allowing the bread to cool before slicing helps maintain the structure.
Included notes suggest alternatives such as other plant or dairy milks and different sweeteners or oils, but the given combination works best to balance texture and taste. Stored in an airtight container, leftovers can stay fresh at room temperature for a couple days or refrigerated for up to five.
Ingredients
- 1 ¾ cup cornmeal medium grind
- 1 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon Turmeric optional
- 1 ½ cup almond milk unsweetened
- 1 cup water
- ⅓ cup avocado oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400° F. Grease an 8” x 8” pan. For extra easy removal, add strip of parchment paper.
- In a large bowl, combine corn meal, flour, baking powder, salt and paprika. Whisk to evenly distribute everything.
- In a separate large bowl, whisk together the almond milk, water, avocado oil and maple syrup. Slowly add the dry ingredients into the wet ingredients, whisking until everything is smooth. Allow to stand for 5-10 minutes.
- Pour into prepared baking pan and bake for 33-40 minutes, until a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes before removing and cutting.
Notes
- Store leftover cornbread in an airtight container to keep freshness, lasting 1-2 days at room temperature or up to 5 days refrigerated.
- You can substitute almond milk with any plant-based or dairy milk, and maple syrup with other liquid sweeteners or sugars.
- Avocado oil can be replaced with coconut oil, butter, or plant-based butter, but following the original ingredients gives the best result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 266kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 328mg | 14% |
| Potassium | 127mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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