Moist Cornbread
This is the best cornbread and you only need one bowl to make it! No one will believe it's vegan cornbread and everyone will love it!
Ingredients
One-Bowl Vegan Cornbread
- 1 13.5 oz can full fat coconut milk
- ¼ cup melted vegan butter
- 1 cup canned corn, rinsed and drained optional
- 2 teaspoon baking powder
- 2 tablespoon nutritional yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 cup cornmeal
- 1 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
For Vegan Cornbread Topping
- softened vegan butter
- maple syrup or honey
Instructions
Vegan Cornbread
- Preheat the oven to 375ºF.
- Using one bowl, mix the coconut milk, melted vegan butter, baking powder, sugar, salt, and nutritional yeast together. Add the corn and mix. Then, add the cornmeal and regular or gluten free all purpose flour. Mix until a thick batter forms.
- Transfer the batter into a greased 9x5 inch loaf pan and bake it in the oven for about 40 minutes. Serve with vegan butter and drizzle with maple syrup.
Video
Notes
Store leftovers at room temperature in an airtight container for 1 to 2 days, depending on the temperature and humidity. For longer storage, place it in an airtight container in the fridge for up to about 5 days, or in the freezer for up to 3 months.
Reheat in the microwave or in a toaster oven.
Nutrition
Serving: 1sliceCalories: 170kcalCarbohydrates: 26gProtein: 3gFat: 6g
Tried this recipe?Let us know how it was!