Vegan Cornbread Recipe
Servings: 1 9-inch pan or 16 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk or other nondairy milk
- 1/2 cup Pure Blends™ Coconut Oil Plant-Based Butter, melted
- vegetarian egg replacer plus water needed to replace 2 eggs
- 1 1/2 teaspoon freshly grated orange peel
Instructions
- Heat oven to 400° F. Line a 9-inch baking pan with parchment paper and spray with nonstick baking spray. If making muffins, spray a 12-cup muffin pan with nonstick baking spray.
- Whisk flour, cornmeal, sugar, baking powder and salt in a medium-sized mixing bowl.
- Whisk almond milk, Pure Blends™ Coconut Oil Plant-Based Butter, egg replacer mixture and orange peel in another bowl.
- Add the dry ingredients to the liquid ingredients in two batches and stir until blended. Pour into prepared pan.
- Bake 20 to 25 minutes (or 12 to 15 minutes for muffins) until pick inserted in center comes out clean. Serve with more of the Plant-Based Butter or your favorite jam.
When you make this recipe...
Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!