Vegan Cornbread

5 from 20 votes

Quick and Easy to make, this made from scratch dairy-free vegan cornbread recipe is soft and fluffy - makes an excellent addition to any meal

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 265kcal

Preheat oven to 400° F. Grease an 8” x 8” pan. For extra easy removal, add strip of parchment paper.
In a large bowl, combine corn meal, flour, baking powder, salt and paprika. Whisk to evenly distribute everything.
In a separate large bowl, whisk together the almond milk, water, avocado oil and maple syrup. Slowly add the dry ingredients into the wet ingredients, whisking until everything is smooth. Allow to stand for 5-10 minutes.
Pour into prepared baking pan and bake for 33-40 minutes, until a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes before removing and cutting.

Storage: Store any leftovers in an airtight container. They will last about 1-2 days at room temperature and up to 5 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of almond milk, you can use any other plant-based milk or regular milk.
Instead of maple syrup, you can use another liquid sweetener or granulated sugar.
Instead of vegetable oil, you can use coconut oil, butter or plant-based butter.