Easy Vegan Cornbread (Fluffy & Sweet)
Sweet, fluffy, and wonderfully moist, this Easy Vegan Cornbread is a quick comfort food favorite. Naturally oil-free and sweetened with pure maple syrup, it pairs perfectly with weeknight dinners, cozy fall soups, or makes a lovely addition to your holiday table.*Note that From Start to Finish is an estimate that includes time for your oven to preheat and for you to prep the recipe, time for your cornbread to bake, and a few minutes to cool slightly.
Ingredients
- 1 cup all-purpose flour - (OR whole wheat pastry flour)*
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened nondairy milk
- ⅓ cup unsweetened applesauce
- ½ cup pure maple syrup
Instructions
- Preheat the oven to 350F.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the nondairy milk, applesauce, and maple syrup until smooth.
- Combine: Make a small well in the center of the dry ingredients by pushing some of the mixture to the sides of the bowl. Pour the wet mixture into the well and gently fold until just combined. Let the batter rest for 10–15 minutes before moving onto the next step.
- Prepare the pan: Lightly oil an 8×8-inch glass baking pan or line it with parchment paper. Pour in the batter and gently smooth the top.
- Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire cooling rack to finish cooling before slicing and serving.
Notes
*Whole wheat pastry flour: This recipe can be made with whole wheat pastry flour OR all purpose flour. If you'd like the whole wheat pastry flour option, look for this at your local health food store or check out Amazon! Please note that whole wheat pastry flour is NOT the same as whole wheat flour and that whole wheat flour will not work in this recipe.
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