I have tried a few different vegan cornbread recipes over the past year or so, and this one has been my absolute favorite by far. It reminds me so much of the box mix found in stores, but it isn’t nearly as sweet and has a delicious homemade taste to it. I will be completely honest and say that I loved it so much, I ate most of the pan by myself.

It is also grandmother approved. My grandma stopped by one day shortly after I made it She planned on taking a piece to go, but it was so good she ate that slice and then took another one on her way out.

Prep the dry mix ahead of time for last minute dinners, meal planning, and added convenience in the kitchen.

What you’ll need for better than the box vegan cornbread…

For this recipe you will need:

• a mixing bowl
• something for mixing (fork, whisk, or spoon)
• measuring cups
• cake pan

Foods to gather

You’ll need the following list of ingredients for this cornbread recipe. You can also use the prepped cornbread mix listed on my post of vegan dry mixes along with the listed wet ingredients.

For the cornbread…

1. Yellow Corn Meal
2. All-purpose flour
3. Organic Cane Sugar
4. Baking powder
5. Salt
6. Plant-based milk
7. Canola oil

Steps to follow

Step 1: Preheat your oven to 400 degrees. Combine all dry ingredients in a mixing bowl. Corn meal, flour, baking powder, sugar, and salt.

If you are using a dry mix, give the jar a shake before dumping the contents out into a bowl, then go to step 2.

Step 2: Once combined, mix in the plant-based milk and the canola oil. Pour the batter into a greased cake pan, or use a lined cupcake tray for cupcake sized cornbread bites.

Step 3: Bake in the oven for about 20-25 minutes, or until an inserted toothpick comes out clean.

If using a cupcake pan, bake for 15-20 minutes, or until an inserted toothpick comes out clean.

Step 4: Allow to cool for a few minutes before cutting slices of your cornbread. It can be enjoyed as a side dishes in a wide variety of dinners, from chili to kale plates or even enjoy it on its own.