Description
This is seriously the BEST Vegan Cornbread recipe and so easy to make. It’s perfectly sweet, moist, tender, and comforting. The perfect side for chili, soups, and stews.
Scale
Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cup of whole wheat flour or organic unbleached flour
- 1 Tbsp baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup or agave
- 1 1/4 cups unsweetened almond milk
- 1 Tbsp apple cider vinegar
- 1/3 cup aquafaba
Instructions
- Preheat oven to 400 F˚ and line an 8 x 8 baking pan with parchment paper. You could also use a nonstick or silicone baking pan.
- Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together.
- Add the maple syrup, almond milk, apple cider vinegar, and aqufaba to the dry mix. Whisk until everything is combined but do not overmix.
- Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean.
- Remove from the oven, let the cornbread cool for a few minutes, then serve.
Notes
Aqufaba is the juice from a can of chickpeas. It takes the place of oil in this recipe. If you don’t have aquafaba you can use unsweetened apple sauce.
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Keywords: Fall, holidays, winter, side dish, cornbread, vegan cornbread, no oil, oil-free