Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1/4 cup sugar (use maple syrup or agave for a healthier alternative)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup applesauce (for moisture)
- 1 teaspoon vanilla extract (optional, for added flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Grease or line an 8×8-inch baking dish or a round cake pan with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine the wet ingredients:
- In a separate bowl, whisk together the almond milk, vegetable oil, applesauce, and vanilla extract until well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.
- Bake the cornbread:
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the cornbread to cool for 10-15 minutes before slicing. Serve warm with a dollop of vegan butter or as a side dish with your favorite soup or chili.
Tips:
- For a savory version, you can add a cup of sautéed onions, jalapeños, or even vegan cheese to the batter.
- If you like your cornbread a little sweeter, feel free to increase the sugar to 1/3 cup.
- To make it a bit fluffier, you can replace the applesauce with 1/4 cup of flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
This Vegan Cornbread is light, moist, and packed with a sweet, slightly crumbly texture that’s perfect for any meal. It’s a classic comfort food, made plant-based and even more delicious!
