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I switched to a plant based lifestyle in 2016. And since 2016, I’ve tried to create a decent vegan cornbread. Most of those attempts failed. One, Greg jokingly said, would be delicious with chocolate icing on it. That cornbread more resembled cake than anything else!
As a pot of Cajun 15 bean soup simmered on the stove a couple of days ago, I decided to give cornbread another try, using ingredients I already had on hand.
For the first time, I felt pleased with the results. Maybe I’ve been trying too hard!
Here is the simple recipe for Easy Vegan Cornbread. As a bonus, it’s oil free as well.
Easy Vegan Cornbread
Using only seven ingredients, readily found in the pantry, this cornbread came together in minutes. I popped the pan out of the oven as the Cajun bean soup finished simmering.
You can easily adapt this recipe to use what YOU have on hand.
Switch out the almond flour for regular flour, if you aren’t gluten sensitive, or a gluten free 1 to 1 flour like Bob’s Red Mill. Change out the coconut sugar for regular sugar if that’s what you have available. And you can substitute 1/3 cup of oil for the applesauce.
Easy Vegan Cornbread Recipe
Easy Vegan Cornbread
Ingredients
- 1 1/4 cup almond flour
- 1 cup yellow corn meal
- 1/2 cup coconut sugar
- 1 tsp sea salt
- 1 tbsp baking powder
- 1 1/4 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
Instructions
- Preheat oven to 400 degrees. Lightly grease a 9x9 inch baking dish.
- Combine all dry ingredients in medium sized bowl.
- Add almond milk and applesauce. Still well, combining all ingredients.
- Pour batter into prepared pan. Bake for 25 minutes. Let cool 5 minutes before cutting.
Tips for Easy Vegan Cornbread
This recipe is so simple that it doesn’t require many tips!
For a less sweet cornbread, reduce the amount of sugar.
Don’t overmix the batter. Stir until ingredients are just combined.
I haven’t tried doubling this recipe however it should work. Of course, use a larger baking pan.
Check for doneness after 20 minutes by inserting a toothpick into the center. When the toothpick is clean after removing, cornbread is done.
Store leftovers loosely covered, at room temperature.
The Taste Test
I admit I was almost afraid to try the cornbread. I’ve felt disappointment over earlier attempts.
Happily, this batch passed the taste test. It holds together well and has a light texture and a slightly sweet taste.
The cornbread paired well with the bean soup. And no icing required. This cornbread doesn’t taste like cake!
We enjoyed this batch of cornbread so much that we finished it off this evening.
Do you have a vegan cornbread recipe that you love?
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