Vegan Cornbread

This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It’s moist, flavorful and delicious! And it only takes a few minutes to prepare.

We used Bow & Arrow Yellow Cornmeal and it turned out great. Amelia veganized the recipe on the back of the cornmeal bag by replacing the egg with Ener-G Egg Replacer, the butter with Original Earth Balance Butter and the milk with Califia Farms Unsweetened Almond Milk.

I really have no idea why anyone cooks the old way anymore when you can eat something this delicious without any cholesterol or cruelty. If you don’t tell people this recipe is vegan, they won’t know. In fact, they will probably ask for the recipe. It’s that freaking good!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cornbread

Votes: 1 Rating: 5 You: Rate this recipe!

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This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It's moist, flavorful and delicious and takes only a few minutes to prepare.

• CourseSide Dish
• CuisineAmerican, Cheap Vegan Recipes, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
14 servings	10 minutes

Cook Time

30 minutes

Servings Prep Time 14 servings 10 minutes

Cook Time 30 minutes

Cornbread Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It's moist, flavorful and delicious and takes only a few minutes to prepare. CourseSide Dish CuisineAmerican, Cheap Vegan Recipes, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 14 servings 10 minutes Cook Time 30 minutes Servings Prep Time 14 servings 10 minutes Cook Time 30 minutes

Ingredients

Cornbread Ingredients

• 1 cup cornmeal non-GMO
• 1 cup flour
• 2/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1 1/3 cup almond milk unsweetened
• 6 tbsp vegan butter melted

Egg Replacer Ingredients

• 1 1/2 tsp egg replacer Ener-G
• 2 tbsp water

Servings: servings

Instructions

1. Preheat oven to 400 degrees.
2. Place a large 12-inch cast iron skillet in the oven to warm it. If you don't have a cast iron skillet, use a 9-inch baking pan but don't warm it.
3. Combine the dry ingredients in a medium bowl and mix thoroughly.
4. Mix the egg replacer according to the package instructions (1 1/2 tsp + 2 tbsp water).
5. Whisk the egg replacer, apple cider vinegar, and almond milk in a small bowl.
6. Melt the vegan butter in a small saucepan or the microwave.
7. Whisk the melted butter into the milk mixture.
8. Stir the milk mixture into the dry mixture. Combine well but don't over-mix.
9. Remove the skillet from the oven and spray the skillet or baking pan with non-stick cooking spray or rub with 1 tsp vegetable oil.
10. Pour the cornbread batter into the skillet or baking pan and smooth the top.
11. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
12. Cut into squares and serve warm.

    

Recipe Notes

Serving size is about one 2-inch by 2-inch square.