- 1 cup plant based milk of choice
- 1 tbsp white vinegar or apple cider vinegar
- 3 tbsp applesauce or nondairy yogurt
- 3 tbsp vegan butter or coconut oil, almond butter, or applesauce for fat free
- 1 1/3 cup corn
- 1 cup cornmeal
- 1 cup flour (spelt, white, oat, or gluten free all purpose)
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar or sweetener of choice
To make the vegan cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8x8 inch baking pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight, very loosely covered with a towel, before serving if time permits.View Nutrition Facts
The vegan cornbread recipe was adapted from these Applesauce Muffins.
See recommendations earlier in the post if you are unsure what type of cornmeal and fat sources will yield best results.
If turning the recipes into muffins, shorten the baking time to 17 minutes.
And if you are a visual person, be sure to check out the recipe video above!
Serving: 1slice | Calories: 120kcal | Carbohydrates: 24g | Protein: 3.9g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.6g | Sodium: 240mg | Potassium: 162mg | Fiber: 3.9g | Sugar: 1.8g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg