Easy Vegan Cornbread
This is one of the best vegan cornbread recipes that you'll ever eat. It's crispy around the edges, moist and mildly sweet in the middle. No one will ever guess this recipe is vegan. It's a one bowl recipe that's so easy to make and on your plate in 20-25 minutes.
Equipment
- 1 Cast Iron Skillet 8 or 12 inch
Ingredients
- 1 cup cornmeal I used white cornmeal
- 1-1/4 cup all-purpose flour unbleached
- 2/3 cup maple sugar I used Crown Maple Sugar, organic, vegan
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/2 cup unsweetened almond milk
- 1/4 cup avocado oil
Instructions
- Preheat oven to 400 degrees F.
- Lightly and evenly coat cast iron skillet with 1 Tbsp avocado oil. Place skillet in oven to get hot.
- In a medium bowl add first 5 ingredients, then whisk together.
- Add plant-based milk and oil to dry ingredients combine until smooth.
- Carefully remove hot skillet from oven. Pour mixture into skillet. Place bake into the oven and bake for 20-25 minutes or until set.
Notes
*If you are not able to use Crown Maple Sugar, you can use organic cane sugar as the substitution.
** Double or triple this recipe for extra large skillets. I doubled this recipe for my 12 inch cast iron skillet.