Moist Vegan Cornbread

READY IN: 45mins
Recipe by PdxBarb

I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.

Top Review by morenasa72@hotmail.com

Wow. I've been eating cornbread my whole life and this is by far the best cornbread I've ever made or even eaten! Since becoming vegan I've searched endlessly for a good Northern-style cornbread recipe. This recipe is better than any vegan or non-vegan cornbread I've ever tried. I'm too cheap for maple syrup, but using agave instead worked just fine. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Stir first three ingredients together.
  3. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
  4. Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

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