Easy Vegan Cornbread is one of my favorite recipes to pull together when I want something warm, comforting, and entirely plant-based. This golden beauty comes together so quickly, and I just love how it fills the kitchen with the most wonderful aroma while it’s baking.
What makes this cornbread truly special is the perfect balance of cornmeal and flour, creating that tender crumb we all crave, all without a single egg or drop of dairy. The canola oil keeps everything moist and delicious, while a touch of syrup adds just the right amount of sweetness to make it irresistible.
I’ve served this at so many family gatherings, and it’s always the first thing to disappear from the table—even the non-vegans come back for seconds! There’s something about passing around a warm pan of homemade cornbread that brings everyone together, and I love knowing I’ve made something from scratch that nourishes the whole table.
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Easy Vegan Cornbread
Ingredients
- 2 cup Cornmeal
- 1 cup All-Purpose Flour
- 3 teaspoon Baking Powder
- 0.33333333333333 cup Canola Oil
- 2 tablespoon Syrup
- 2 cup Soymilk
- 2 teaspoon Apple Cider Vinegar
- 0.5 teaspoon Salt
Instructions
- Preheat oven to 350, spray a 9×13 baking pan with non-stick cooking spray.
- Wisk together the soymilk and the vinegar and set aside.
- In a large bowl, mix together the dry ingredients (cornmeal, flour, baking powder and salt).
- Mix the oil and maple syrup into the soymilk mixture.
- Pour the wet ingredient into the dry and mix together.
- Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Serve warm or store in an airtight container.
