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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!
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.
- 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