Cornbread Egg Free Vegan
Discover the ultimate comfort food with this easy and delicious Egg-Free Vegan Cornbread recipe! Perfectly moist with a tender crumb, this plant-based cornbread is made from pantry staples like yellow cornmeal and all-purpose flour, with a touch of apple cider vinegar to create a dairy-free "buttermilk" effect. Sweeten it to taste or leave it classic for a savory side dish that pairs beautifully with hearty soups, chili, or your favorite vegan dishes. Ready in just 30 minutes, this quick and versatile recipe delivers a golden, slightly crumbly cornbread that's completely egg-free and dairy-free while still packing all the nostalgic flavor you love. Whether you're hosting a vegan dinner party or just craving a cozy snack, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar (optional, for sweetness)
- 1 cup Unsweetened plant-based milk (such as almond, soy, or oat)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Neutral-flavored vegetable oil (such as canola or avocado oil)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a square 8x8-inch baking dish or line it with parchment paper for easy cleanup.
In a medium-sized mixing bowl, combine the dry ingredients: yellow cornmeal, all-purpose flour, baking powder, salt, and sugar (if using). Stir well to ensure everything is evenly distributed.
In a separate small bowl or measuring cup, combine the wet ingredients: plant-based milk, apple cider vinegar, and vegetable oil. Stir to combine. Let the mixture sit for 1-2 minutes; the vinegar will slightly curdle the milk, mimicking buttermilk.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few small lumps are fine.
Transfer the batter into the prepared baking dish. Use a spatula to spread the batter evenly across the pan.
Bake in the preheated oven for 20 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let the cornbread cool in the pan for 5-10 minutes before slicing and serving.
Serve warm with vegan butter, maple syrup, or alongside your favorite soup or chili.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 26.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 320 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
