Sweet Homemade Vegan Cornbread
A wonderfully sweet homemade vegan cornbread that’s good on its own or with a good hearty dish like chili or stew. It has a light crumbly texture yet is moist and almost cake-like. I mean if we’re being honest, cornbread is not bread at all, it’s basically a cake. A delicious side nonetheless. But if you’re looking for a side that isn’t sweet, you might prefer these baguette crackers instead!
A lot of cornbread recipes will call for a corn muffin/cornbread mix, but it’s just as easy to make it from scratch! Plus you probably have most of the ingredients in your pantry already if you occasionally bake. The only thing you might need to get is some cornmeal, so instead of buying the mix, just get the raw ingredient. Then boast about the fact that you made some sweet homemade vegan cornbread at the next family dinner (whenever those are a thing again).
Making some bomb sweet vegan cornbread
Personally, I’m a big fan of that boston market style cornbread that’s sweet and fluffy and oh-so-addictive. As opposed to the denser and more mealy version of cornbread. That’s why this recipe (and most) uses a blend of flour and cornmeal. To get that cake texture rather than a grainy one. And if you want your cornbread even fluffier, you can blend the cornmeal in a food processor so it’s finer. But it does take away that traditional crumbliness of cornbread.
As for the amount of sugar in this sweet vegan cornbread, I found it to be just right for it to pair well with savoury food but also to be eaten alone with some vegan butter or an extra drizzle of agave or maple syrup. But if you prefer your cornbread to be sweeter, feel free to increase the amount by up to 30g more.
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Sweet Homemade Vegan Cornbread
Ingredients
- 160 g yellow cornmeal
- 140 g all-purpose flour
- 100 g white granulated sugar, make sure it’s vegan
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 240 g plantbased milk
- 1 tsp apple cider vinegar, or white vinegar or lemon juice
- 30 g agave nectar, or other liquid sweetener, like maple syrup
- 80 g neutral oil, (grapeseed, canola, vegetable…)
Instructions
- Preheat your oven to 190°C/375°F and grease a 7-inch cake pan and line the bottom with parchment.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the milk, vinegar, agave and oil.
- Add the wet ingredients to the dry and whisk until smooth and pour the batter into the prepared cake pan.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too much, cover it loosely with aluminium foil and continue baking.
- Let it cool about 10 minutes in the pan before removing and placing on a wire rack to cool completely before slicing.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- If you like your cornbread even sweeter, you can increase the amount of sugar by up to 30g more.