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Plant-Based, Vegan Cornbread Recipe

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Easy Cornbread Recipe Without Eggs or Dairy

Print Recipe
CourseBreakfast, Lunch, Main Course
CuisineNative American
TagsCornbread, Low Sodium, Native American, Plant-based
MethodBaking
Prep Time15 minutes
Cook Time25 minutes
Resting time10 minutes
Total Time50 minutes
Servings9 pieces
Calories279kcal
Sodium 87

Equipment

  • Oven
  • Plastic spatula
  • Offset spatula
  • Mixing bowl
  • Whisk
  • Misto oil sprayer
  • Measuring cups
  • Measuring spoons

Ingredients

  • 1 1/4 cups All purpose flower
  • 1 cup Yellow corn meal
  • 2/3 cup Light brown sugar
  • 1/4 tsp Salt
  • 1 tbsp Baking powder (Low sodium)
  • 1 1/4 cup Oat milk (Regular)
  • 1/3 cup Canola oil
  • 1/4 cup Cayenne pepper

Instructions

  • Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the almond milk and canola oil. Stir until well combined.
  • Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

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