Vegan Cornbread is the perfect addition to any hearty soup, and is a natural partner for Chili. Serve vegan cornbread with a salad for a light meal, or add it to your BBQ menu. Cornbread is perfect for taking on a picnic or to a potluck. My children like cornbread made in individual muffin tins, making it easy to pop into a lunch. Topped with maple syrup or agave nectar, cornbread makes a hearty and filling breakfast. Follow the easy recipe below to make quick and easy vegan cornbread.

Things You Will Need

  • 1 Cup Cornmeal
  • 1 Cup Flour
  • 1 Cup Soy or Nut Milk
  • 1/3 Cup Vegetable oil
  • 1 Tbs Baking powder
  • 1/4 Cup sugar
  • 1 tsp Salt
  • 8 Inch cooking pan
  • Step 1

    Lightly oil the cooking pan and set aside. Preheat the oven to 400 degrees.

    Step 2

    In the mixing bowl, combine all of the dry ingredients and mix well with a spoon or spatula.

    Step 3

    Make a well in the center of the bowl and pour in the soy milk and oil. Stir well until all large lumps are gone. Don't worry about any small lumps.

    Step 4

    Pour the cornbread batter into the baking pan and bake in the oven for 20-25 minutes. Check for doneness by inserting a toothpick or knife in- if it comes out clean, the cornbread is ready. Cool on a baking rack until ready to serve.

    This vegan cornbread batter is a great jumping-off point for many other great recipes. Try making vegan corndogs, vegan fritters or vegan hush puppies with this batter. Make two recipes, because it will get eaten quickly.

    Tips & Warnings

    Lining the pan with parchment paper or tinfoil make cleanup easy.