Vegan Cornbread
Servings: 12 small squares
- 1¼ cup (190 grams) all-purpose flour
- 1 cup (150 grams) cornmeal use yellow cornmeal for golden color
- ¼ cup (50 grams) sugar you can add as little as 1 tablespoon of sugar or as much as 3/4 cups.
- 1 teaspoons salt
- 1 tablespoon (12 grams) baking powder
- 1¼ cup (300 grams) almond milk unsweetened
- ⅓ cup (70 grams) olive oil
- 1 cup (170 grams) corn kernels Optional. Canned, fresh, or frozen.
- Preheat the oven to 350°F or 180°C. Line your 8×8-inch (20×20 cm) baking pan with parchment paper, or brush it with oil.Combine 1¼ cup all-purpose flour, 1 cup cornmeal, ¼ cup sugar, 1 teaspoons salt, and 1 tablespoon baking powder in a large mixing bowl.
- Pour in 1¼ cup almond milk and ⅓ cup olive oil and whisk until combined.Fold in the 1 cup corn kernels or your favorite add-ins.
- Pour the batter into your prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly dry.Let it cool down for at least 15 minutes before slicing it. We recommend cutting it into squares.
Nutrition information is an estimate for 1 cornbread square out of 12.
SUBSTITUTIONS
Cornmeal: We tested P.A.N. Cornmeal, Bob’s Red Mill, or Goya. If you like a deep golden color, go for yellow cornmeal.
All-purpose flour: Substitute 1-to-1 gluten-free flour for baking.
Sugar: You can use white or brown sugar. You can substitute maple syrup for sugar.
Milk: We use almond milk. You can substitute any other milk for almond milk.
Olive oil: You can substitute avocado oil, sunflower oil, canola oil, or melted vegan butter for olive oil.
Add-ins: Add-ins are optional. We like to add corn kernels (canned, fresh, or frozen) for more corn flavor and a nice texture. You can also add jalapeños, chopped pecans or walnuts, caramelized onions, chives, rosemary, or diced bell pepper.
STORAGE
Make ahead: Cornbread is excellent for meal prepping because it stays moist for several days.
Room temp: Store it in a plastic bag for a week.
Freezer: Cut it into single portions, transfer it to a freezer-friendly bag, and freeze for 3 months.
Thaw: Defrost it at room temperature. Reheat it for a few seconds in the microwave to make it moist again.
