The Best Vegan Cornbread
, 50 min, Makes 10 servings
A tender, crumbly vegan cornbread made with cornmeal and flour, baked until golden with a lightly cracked top.
| prepPreheat oven to 400°F / 200°C | |||||
| prepGrease a 10–12 inch cast iron skillet or 8×8 inch baking pan with oil, or line with parchment paper | |||||
| 210 g cornmeal | Mix dry ingredients | Whisk in wet ingredients until just combined | Pour into prepared pan | Bake 400°F / 200°C, 30 min until golden | Cool 10 min before slicing |
| 190 g all-purpose flour | |||||
| 1 tablespoon baking powder | |||||
| 1 tablespoon vegan sugar (or any natural sweetener (optional)) | |||||
| 1 teaspoon salt | |||||
| 240 ml plant-based milk | |||||
| 300 ml water | |||||
| 80 ml light olive oil | |||||
| 1 tablespoon light olive oil (for greasing the pan) | |||||
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