Description
A simple, one-bowl vegan cornbread recipe that’s perfect for Thanksgiving or any occasion. This dairy-free and egg-free version tastes just like the comforting classic.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free all-purpose flour)
- 1/4 cup organic cane sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup unsweetened applesauce
- 1/4 cup neutral oil (like canola or avocado, or extra applesauce for oil-free)
- 1 tsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt for your vegan cornbread.
- Add almond milk, applesauce, oil (or extra applesauce), and apple cider vinegar to the dry ingredients.
- Mix until just combined. A few lumps are fine for this easy vegan cornbread recipe.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the vegan cornbread cool in the pan for at least 10 minutes before slicing.
Notes
- For a savory twist, add sautéed onions and chopped steamed broccoli.
- For a sweet potato cornbread variation, substitute some of the applesauce with mashed sweet potato.
- Traditional Jiffy mixes contain lard; use a vegetarian version and plant-based substitutes or make your own mix for a fully vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: One-Bowl Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
Keywords: vegan jiffy cornbread, dairy-free cornbread, egg-free cornbread, plant-based cornbread, thanksgiving cornbread, easy vegan cornbread recipe