Sweet Homemade Vegan Cornbread
Sweet and moist cornbread that’s easy to make and perfect for pairing with hearty dishes or even to eat on its own.
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.