Vegan Cornbread

Vegan Cornbread ~

You’re going to love this savory cornbread!

It’s lightly crisp on the outside, tender and fluffy on the inside, and so easy to make!

Serve with a big bowl of chili or use as a base for Cornbread Dressing at Thanksgiving!

Ingredients for Vegan Cornbread

• Nonstick cooking spray
• 1 cup oat milk
• 1 tablespoon lemon juice
• 1/2 cup vegan mayonnaise
• 5 tablespoons vegan butter, melted
• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

How to Make Vegan Cornbread

STEP ONE: Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.

STEP TWO: In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.

STEP THREE: In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.

STEP FOUR: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

STEP FIVE: Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornmeal to absorb some of the moisture.

STEP SIX: Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.

Tips for Success

Don’t overmix the batter!

• The key to getting a nice rise in the cornbread is resisting the urge to get overly zealous with the stirring. You only want to stir the batter ‘just until combined’ and a few times around the bowl is generally sufficient. Cutting out unnecessary stirring ensures that your bread will come out nice and fluffy every time!

Let the batter rest!

• Taking a 15 minute break to let the batter sit gives the cornmeal a chance to absorb some moisture before heading into the oven for baking.

Chili Recipes You’ll Love!

• Pumpkin Chorizo Chili
• White Bean Quinoa Chili
• Beefy Black Bean Vegan Chili
• Chipotle Spiced Black Bean Vegan Chili
• Three Bean BBQ Chili

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Vegan Cornbread

Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Christmas, dairy free, make-ahead, Thanksgiving, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 172kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• Nonstick cooking spray
• 1 cup oat milk
• 1 tablespoon lemon juice
• 1/2 cup vegan mayonnaise
• 5 tablespoons vegan butter melted
• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
• In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.
• In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornmeal to absorb some of the moisture.
• Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.

Nutrition

Calories: 172kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 296mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!