Name: -The best vegan cornbread-
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cup cornmeal; 1 1/2 cups flour; 2/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 3 tablespoons melted, earth balance vegan butter; 1/3 cup oil; 1 1/4 cup oat milk (almond milk, any alternative milk); 3 teaspoons egg re-placer with 4 TB water Or flax eggs, * or your egg re-placer of choice to equal 2 eggs

This vegan cornbread is the best of the best in the vegan cornbread world. I have been making this for years and years. It’s a crowd-pleaser and I always get asked for the recipe.

I can’t even bring myself to try any other recipes because this is just the one that makes my heart sing. I made chili the other night, and you should have seen my husband’s face when this cornbread didn’t accompany it.

Whoops, I dropped the ball on that one.

I make this vegan cornbread recipe every single Halloween. We have chili and cornbread before going out into the blustery, usually rainy pacific northwest weather. Or I make this to go in cornbread stuffing at thanksgiving, or I just make it because I want some delicious cornbread.

My kids always get excited when they see this cooking.

This recipe as written only makes an 8×8 pan, but I almost always double it for a crowd and it doubles just great.

If you need a good chili recipe for this delicious vegan cornbread give my favorite instapot chili recipe a try here.

This is a sweet cornbread, I hear in other parts of the world they don’t like sweet cornbread?

I don’t know any different and I love the sweetness this brings. It has the perfect sweet and comforting flavor I am looking for in my cornbread.

Which camp are you? Sweet cornbread or no way? Let me know in the comments!

What do you need for this vegan cornbread?

cornmeal
flour
sugar
baking powder
salt
vegan butter
oil
plant milk
egg re-placer or flax eggs

How do you make it?

Preheat oven to 350 degrees and lightly grease a 8×8 pan

In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk.

Make your egg replacer, by following directions on the box or a flax egg set aside.

Melt your vegan butter in a glass liquid measuring cup.

Make a well in the dry ingredients. Pour the melted vegan butter, oil, egg re-placer, and milk in the middle and mix just until incorporated.

Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.

-The best vegan cornbread-

Yield: 1 8x8 or 10 pieces

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This is the best most easy vegan cornbread recipe.

Ingredients

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons melted, earth balance vegan butter
1/3 cup oil
1 1/4 cup oat milk (almond milk, any alternative milk)
3 teaspoons egg re-placer with 4 TB water Or flax eggs, * or your egg re-placer of choice to equal 2 eggs

Instructions

Preheat oven to 350 degrees and lightly grease a 8x8 pan
2. In a large bowl, mix all your dry ingredients and give it a good stirring with a whisk.
3. Make your egg re-placer, by following directions on the box or a flax egg set aside.
4. Melt your earth balance butter in a glass liquid measuring cup.
5.Make a well in the dry ingredients. Pour the melted butter, oil, egg re-placer, and milk in the middle and mix just until incorporated. Pour into the prepared baking pan and bake until a toothpick in the middle comes out clean about 30-35 minutes.

Notes

This has been adapted to be vegan from this awesome blog right here https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/

Nutrition Information:

Yield: 10 Serving Size: 1 piece
Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 83mgSodium: 324mgCarbohydrates: 37gFiber: 1gSugar: 16gProtein: 6g

The calories are computer generated and may not be 100% accurate.

-The best Vegan Cornbread-