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Vegan Cornbread

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I think this is the best vegan cornbread recipe ever! This is my favorite cornbread recipe, either vegan or non-vegan. It is so delicious everyone will love this it! This cornbread is simple to make and uses easy to find ingredients. In this cooking video Karen Breyer will show you step-by-step how to make this delicious Vegan Cornbread recipe!

If you are looking for an easy, healthy, homemade cornbread recipe I think this one is perfect for you. Both vegans and non-vegans will love this delicious cornbread. Watch this cooking video and make this tasty Vegan Cornbread recipe today!

Yield: 12 - 16 servings

Vegan Cornbread

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup white all purpose flour
  • 1 cup cornmeal, yellow or white
  • 1/2 cup sugar, granulated
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 1 1/4 cup almond milk, unsweetened
  • 1/3 cup grapeseed or canola oil
  • 3/4 cup frozen corn, yellow or white (thawed) - optional
  • 3 tablespoons mild green chilies, drained (canned, diced) - optional
  • Cooking Spray

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spray a 9 x 9 pan or 9 inch round pan with cooking spray.
  3. In a large bowl, mix together the whole wheat pastry flour, white flour, sugar, salt, and baking powder.
  4. Stir in the almond milk and oil. Mix until well combined.
  5. Stir in the corn and green chilies.
  6. Pour the batter in the pan.
  7. Bake 20 - 25 minutes, until the edges start to brown and a toothpick inserted in the center comes out clean.

Notes

If you don’t have Kosher salt you can use another type.

You can adjust the proportions of all purpose flour and whole wheat pastry flour. They need to equal 1 1/4 cups in total. If you add more white flour and less wheat the corn bread will be more fluffy. If you add less white and more wheat the cornbread will be more dense.

You can replace all or part of the oil with applesauce.

You can reduce the sugar to 1/3 cup for less sweetness.

You can use drained, canned corn in place of frozen.

This cornbread is delicious both with and without the corn and green chilies.

© Karen Breyer

 

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