Vegan Classic Corn Bread
Discover the comforting flavors of Vegan Classic Cornbread, a plant-based twist on the traditional Southern favorite. This recipe brings together yellow cornmeal and all-purpose flour for the perfect balance of texture and fluffiness, while maple syrup adds a subtle hint of natural sweetness. Made dairy-free with unsweetened almond milk and apple cider vinegar, this cornbread rises beautifully without eggs, making it an ideal choice for vegan and allergy-friendly baking. Ready in just 35 minutes, it's perfect for weeknight meals, holiday gatherings, or anytime you need a quick and satisfying side dish. Serve it warm with a spread of vegan butter or jam for a delightful taste of homemade nostalgia.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 0.25 cup maple syrup
- 1 tablespoon apple cider vinegar
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the dry ingredients: yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In a separate mixing bowl or a large measuring cup, combine the wet ingredients: unsweetened almond milk, maple syrup, apple cider vinegar, vegetable oil, and vanilla extract. Mix well until fully combined.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Be careful not to over-mix; it's okay if there are a few small lumps.
Transfer the batter into the prepared baking pan, spreading it out evenly using the spatula.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool in the pan for about 10 minutes before slicing.
Serve warm on its own, or with your favorite vegan butter or jam. Enjoy!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 46 mg | 1% | |
*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.
