Get the Recipe: Easy Vegan Cornbread Recipe
A super delicious savoury vegan cornbread with just the perfect amount of fluffiness and flavour! It makes an excellent side dish or a party food for special occasions that everyone will love. Ready in 30 minutes and just one bowl!
Ingredients
- 1 1/2 cup plant based milk
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 1/3 cups all purpose flour
- 1 1/3 cups polenta
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
Equipment
- Conventional oven
- Baking dish
- Mixing bowl x 2
- Whisk
Instructions
- Preheat the oven to 180 degrees C/350 F and lightly grease a rectangular baking dish.
- In a large mixing bow, mix together the plant based milk, olive oil, and apple cider vinegar.
- In a different bowl, mix the flour, polenta, baking soda, baking powder and salt.
- Add the wet ingredients to the dry, and mix together thoroughly.
- Transfer the batter to the baking dish and bake in the preheated oven for 25-30 minutes, until golden and a toothpick comes out clean from the centre.
- Allow to cool for 5 minutes before serving.
Notes
- If you want a sweeter cornbread, add 1/4 cup either coconut sugar or maple syrup.
- This vegan cornbread lasts in the fridge in an airtight container for up to 2-3 days.
- You can freeze this cornbread for up to 2 months in individual slices. Allow to thaw fully in the fridge overnight before reheating in the microwave or the oven.
Calories: 251kcal, Carbohydrates: 33g, Protein: 8g, Fat: 11g, Saturated Fat: 1g, Sodium: 504mg, Potassium: 212mg, Fiber: 6g, Sugar: 1g, Calcium: 103mg, Iron: 2mg