One-Bowl Vegan Cheesy Cornbread

This easy vegan cornbread is going to give you something to write home about! If you’re like me and love this classic southern bread, you must give this recipe a try! It’s such an easy recipe because you only need one bowl and a handful of ingredients that you can pick up anywhere. Things like canned coconut milk, regular or gluten free all purpose flour, and cornmeal. Wondering about the coconut milk here? Don’t fret, you won’t even taste it! It just gives this vegan cornbread super moist, rich, and fluffy texture. Option to add vegan cheddar cheese shreds to your batter to make this loaf into a cheesy vegan cornbread.

If you loved this recipe, check out my new BUTTERY VEGAN CORNBREAD WITH MAPLE SYRUP RECIPE

Here are a few tips for baking this delicious vegan cornbread!

• Use a metal pan like this one to bake. Metal bakes loaves more evenly than glass.
• I’ve also baked this in a casserole dish. The trick here is to bake the vegan cornbread for less time (about 25-30 minutes or until golden around the edges)!
• Feel free to use regular or gluten free all purpose flour in this recipe.
  • To make your vegan cornbread into gluten free cornbread, use King Arthur Measure for Measure Flour.
• Here is a link to a certified gluten free cornmeal I like to use when baking gluten free cornbread!

If you loved this recipe, be sure to check out some of my other delicious vegan and gluten free treats:

• Classic Vegan Cornbread
• Vegan Oatmeal Banana Bread
• Vegan Blueberry Muffins

AuthorJillian

RatingDifficultyBeginner

This easy vegan cheesy cornbread is buttery, moist, and so easy to bake. Everyone will love it and no one will believe it's vegan.

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Yields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)

Prep Time10 minsCook Time40 minsTotal Time50 mins

Easy Vegan Cornbread

1 13.5 ounce can of full fat coconut milk

¼ cup melted vegan butter

¼ cup sugar

2 tsp baking powder

½ tsp salt

2 tbsp nutritional yeast optional

1 cup cornmeal

1 cup regular or gluten free all purpose flour For best results, please don't substitute with almond flour, coconut flour, or baking flour, etc. My preferred gluten-free flour is King Arthur Measure for Measure

1 cup vegan cheddar cheese shreds optional - substitute a cup of canned corn

Easy Vegan Cornbread

1

Preheat the oven to 375

2

In a large mixing bowl, mix the coconut milk, melted butter, sugar, baking powder, and salt. Add the nutritional yeast if using. Then, add the corn meal and all purpose flour. Mix until a thick batter forms.

3

Fold in the cheddar cheese shreds or corn and pour the batter into a 9x5 loaf pan. Bake in the oven for about 40-45 minutes until the top of the loaf is golden. Serve with vegan butter.

CategoryFall & Thanksgiving, Seasonal Recipes, Sides and SnacksTags#fallrecipes, #glutenfree, #holidays, #pantrystaple, #vegan

Ingredients

Easy Vegan Cornbread

1 13.5 ounce can of full fat coconut milk

¼ cup melted vegan butter

¼ cup sugar

2 tsp baking powder

½ tsp salt

2 tbsp nutritional yeast optional

1 cup cornmeal

1 cup regular or gluten free all purpose flour For best results, please don't substitute with almond flour, coconut flour, or baking flour, etc. My preferred gluten-free flour is King Arthur Measure for Measure

1 cup vegan cheddar cheese shreds optional - substitute a cup of canned corn

Directions

Easy Vegan Cornbread

1

Preheat the oven to 375

2

In a large mixing bowl, mix the coconut milk, melted butter, sugar, baking powder, and salt. Add the nutritional yeast if using. Then, add the corn meal and all purpose flour. Mix until a thick batter forms.

3

Fold in the cheddar cheese shreds or corn and pour the batter into a 9x5 loaf pan. Bake in the oven for about 40-45 minutes until the top of the loaf is golden. Serve with vegan butter.

One-Bowl Vegan Cheesy Cornbread

IngredientsDirections