Description
A moist and fluffy vegan cornbread made without eggs or dairy, featuring sweet cornmeal and a hint of sugar, perfect as a side or snack.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/4 cups unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F and lightly grease an 8 x 8 inch pan or a 9 inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow corn meal, granulated sugar, salt, and baking powder. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil to the dry mixture. Stir gently until the batter is well combined and smooth without overmixing.
- Pour Batter: Pour the batter evenly into the prepared pan, spreading it out to the edges for even baking.
- Bake: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is cooked through.
Notes
- You may substitute the all purpose flour with white whole wheat flour, whole wheat pastry flour, or a quality gluten free flour mix for different dietary preferences.
- For an oil-free version, replace the canola oil with unsweetened applesauce.
- To make cornbread muffins, preheat the oven to 350 degrees F, grease or line a muffin pan, fill each cup 3/4 full, and bake for 20 minutes.
- To reduce sweetness, cut the sugar quantity in half or use a few tablespoons for a more savory cornbread.
- Recipe adapted from Allrecipes.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
