Thick, sweet, perfectly dense and moist cornbread is a delicious classic comfort food side dish. This vegan cornbread recipe is easy to make in under an hour!
Course Side, Side Dish, Sides
Cuisine American, Southern
Keyword dairy free cornbread, eggless cornbread, gluten free cornbread, vegan side dishes thanksgiving, vegan southern side dish
1 1/4cupsyellow cornmealI like using a medium course cornmeal
2/3cupcane sugar
1teaspoonsalt
2teaspoonsbaking powder
Instructions
Preheat oven to 375 degrees Fahrenheit. Grease a 8x8 inch pan and set aside.
In a large measuring glass, combine apple cide vinegar and oat milk. Give it a good stir and let sit for 5 minutes to curdle.
In a mixing bowl, whisk together the flour, corn meal, cane sugar, salt, and baking powder.
Add grapeseed oil to the oat milk mixture and mix well. Pour the wet mixture into the dry mixture. Whisk together until just combined.
Pour cornbread batter into prepared pan. Bake for 35-40 minutes until golden brown and inserting a toothpick into the center of the cornbread comes out clean.
Remove from the oven and let cool before cutting into slices and serving.
Notes
Storage suggestions: Dairy-free cornbread is a great recipe to make ahead! When the baked cornbread has cooled, either wrap the dish with plastic cling wrap or transfer to an airtight container. It will keep well on the counter for up to 3 days or in the fridge for up to 5 days. But keep in mind that cornbread will begin to dry out in the fridge after a couple of days.To freeze, wrap the cooled cornbread in a layer of plastic cling wrap before placing in a large zipper storage bag. Keep in the freezer for up to 3 months, and defrost in the fridge overnight before eating cold or warmed.