The Best Vegan Cornbread

50 minMakes 10 servings

A tender, crumbly vegan cornbread made with cornmeal and flour, baked until golden with a lightly cracked top.

Adjust▾

🌐Translate

⋯

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)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.