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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!

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
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Course: Side Dish
Cuisine: American
Keyword: Christmas, dairy free, make-ahead, Thanksgiving, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Calories: 172kcal
Author: Holly Gray

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 8x8-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
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