This is the best Vegan Cornbread! It’s moist and fluffy, sweet with signature crisp edges and is absolutely perfect for your Thanksgiving table!
One of my current goals on Jessica in the Kitchen is to start including way more easy, simple & delicious “basics”. I realise that sometimes I can get so excited about recipes that I make more complicated/advanced versions of them instead of their beautiful basic versions. I just want to show are the recipes at their very best – with all the fun fandangles and flavour versions! But that’s the funny thing, isn’t it? Recipes are often absolutely their best at their simplest. That’s exactly what I found with this Vegan Cornbread. It really is the best vegan cornbread.
Cornbread, let me count the ways? I’ve already shared cornbread muffins, a cheesy cornbread skillet & even a cornbread stuffing. But for some reason – I haven’t shared simple cornbread. Man, it’s fantastic. While I love all the spin offs and the variations, there’s nothing like good old fashioned cornbread. savoury goodness that’s :
Has a beautiful crispy crust
Is so delicious you can’t eat just one
I guarantee you’ll love this cornbread. The best part is, it’s so easy to make. First, you make your vegan buttermilk. Then you mix the dry ingredients together, then the wet ingredients into the buttermilk. You want to mix this batter until it’s entirely smooth. I always sift in my baking powder to ensure that’s smooth. You want your batter to be thick but also pourable.
Where I usually add pumpkin purée, I swapped it for an egg replacement. I wanted a nice standard cornbread and for nothing to affect the fluffiness or the cornbread-y flavour. It worked out perfectly! Long story short, I can’t get enough of this delight and know you won’t be able to either. It’s absolutely perfect for your Thanksgiving table and of course, all year long!
Eat up and enjoy friends!
The Best Vegan Cornbread
This is the best Vegan Cornbread! It's moist and fluffy, sweet with signature crisp edges and is absolutely perfect for your Thanksgiving table!
1 cup (148g) gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon sea salt
1 egg replacer (I use Bob’s Red Mill)
1/4 cup (44g unmelted) olive oil
3 tablespoons cane sugar or coconut sugar or organic brown sugar
3 tablespoons (69g) maple syrup
Preheat oven to 400 degrees Fahrenheit. Lightly grease an 8x8 square baking pan with coconut oil or spray with baking spray. Set aside.
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk. In a large bowl, mix all the dry ingredients together. Set aside.
In the same container as the almond milk mixture (just to avoid using extra containers), mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!
*Calories are for 12 slices.
Optionally, you can stir in 1 de-seeded and finely diced jalapeño!