My Favorite Vegan Cornbread Recipe

by Steph Sunshine at StephSunshine.com

Yield 16 servings

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

  • 1 cup plain, unsweetened almond milk (or other non-dairy milk)
  • 2 tbsp. apple cider vinegar or white vinegar
  • 1 cup plus 2 tbsp. all-purpose flour (see measuring note)
  • 1 cup cornmeal
  • 1/2 cup vegan light brown sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup vegan butter, melted

Instructions

  1. Position a rack in the middle of your oven and preheat it to 400°F (200°C).
  2. For a 9-inch cast iron skillet: grease your skillet and place it in the oven to preheat. For an 8-inch square or 9-inch round baking pan: grease the pan and set it aside.
  3. Make vegan buttermilk by mixing together your non-dairy milk and apple cider vinegar in a large measuring cup or small bowl, then set it aside to curdle.
  4. In a medium mixing bowl, mix your cornmeal, all-purpose flour, brown sugar, baking powder, and salt.
  5. Add in your curdled non-dairy milk and melted vegan butter, then mix until just combined. Don't overmix; there should be some lumps as shown in the photo.
  6. Add the batter to your pan and bake for 24-26 minutes, until the cornbread is golden brown on top and an inserted toothpick comes out clean.
  7. Let the finished cornbread cool on a wire rack for 15-20 minutes before slicing and serving.

Notes & Hints

For the most accurate flour measurement, switch the units to metric and weigh your flour. If you can't do that, measure by spooning the flour into the cup, then leveling it off with the flat edge of a knife.

To make this cornbread in a 13x9-inch pan, double the recipe. It will take a few minutes longer to bake.

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