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Image of vegan cornbread in a pan

Better Than the Box Vegan Cornbread

I have tried a few different vegan cornbread recipes over the years, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method

Ingredients
  

  • 1 cup corn meal yellow
  • 1 1/4 cup all purpose flour
  • 1/4 cup organic cane sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cup plant-based milk I used almond
  • 1/3 cup canola oil

Equipment

  • 1 Mixing bowl
  • 1 Something for mixing (fork, whisk, or spoon)
  • 1 Measuring cups
  • 1 Round cake pan or cupcake pan with liners

Method
 

  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Combine corn meal, flour, sugar, baking powder, and salt in a mixing bowl.
  3. Mix plant-based milk and canola oil into dry mix.
  4. Pour batter into a greased cake pan OR separate batter into a lined cupcake pan.
  5. Bake in oven for 20-25 minutes or until a toothpick comes out clean. (If using a cupcake pan, bake for 15-20 minutes, or until a toothpick comes out clean.)
  6. Wait a few minutes before cutting once removed from the oven. Serve warm.