My favorite Vegan Cornbread is an easy, everyday cornbread recipe made with pantry staples and bakes up perfectly sweet, moist, and tender! This classic cornbread recipe is made with simple everyday whole food plant based ingredients and is cornbread bowl in under 30 minutes!

It’s a perfect side for vegan soups, stews, and chilies and is just as delicious on its own smeared with vegan butter or this yummy Triple Berry Chia Seed Jam! So without further ado, let’s make a fresh batch of homemade vegan cornbread! My favorite vegan cornbread is an easy, everyday cornbread recipe that’s perfectly moist, tender and delicious, and is great with soups, stews and chilies! What Is The Best Kind of Cornmeal to Use for Cornbread? Flour: Use a ratio of 1 to 1 yellow cornmeal and flour is best for the ultimate cornbread flavor. Use unbleached all-purpose, light spelt, and even whole-wheat pastry flour with great results.

I haven’t tried gluten-free flour, but I’m sure this 1-to-1 GF flour blend will do wonderfully! For a more caramelized sugar flavor, use brown or coconut sugars. Feel free to adjust the sugar, up or down, to your liking. Milk: We’ll be making vegan buttermilk by adding a little lemon juice or apple cider vinegar to the milk and letting it rest while the oven preheats, or at least 10 minutes. The acid will add a little sour note and make your cornbread even better! Oil: My favorite oil is light flavored olive oil, but feel free to use your favorite neutral-flavored oil. Using oil will ensure a moist and tender cornbread that isn’t crumbly.