Vegan Cornbread Recipe
Lightly crisp on the outside, tender and fluffy on the inside, and easy to make with simple ingredients. Serve warm with chili or as a base for Thanksgiving cornbread dressing.
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Servings: 9
Calories: 229kcal
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 kosher salt
Instructions
- Set the oven to 425°F and lightly coat an 8×8-inch baking pan with non-stick cooking spray.
- In a small bowl, combine oat milk and lemon juice. Let it sit for 5 minutes to curdle slightly. In a large bowl, whisk together vegan mayonnaise, the milk mixture, and melted butter.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and whisk just until combined. Don’t overmix—just a few turns of the whisk are enough.
- Let the batter rest for 10 minutes to allow the cornmeal to absorb moisture. Pour into the prepared pan and bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before cutting into squares. Serve warm.
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 395mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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