Sweet Vegan Cornbread
 
Prep time
Cook time
Total time
 
A quick faux "buttermilk" helps this dairy-free cornbread rise to the occasion while keeping the crumb moist and tender.
Author:
Recipe type: Bread
Cuisine: American
Serves: 9 servings
Ingredients
  • 1 cup plain dairy-free milk beverage (they use almond milk)
  • 2 tablespoons lemon juice
  • 1¼ cups flour
  • ¾ cup cornmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sugar
  • ½ cup dairy-free buttery spread, melted
  • 2 egg replacers (they use Ener-G Egg Replacer mixed with water; Aquafaba also works well or see our Egg Sub Guide)
Instructions
  1. Preheat your oven to 375ºF degrees, and line an 8-inch square pan with parchment paper.
  2. Measure the milk beverage in a glass measuring cup and whisk in the lemon juice.
  3. In a medium bowl, whisk together the flour, cornmeal, baking soda, and salt.
  4. Combine baking soda, cornmeal, flour, and salt in a medium sized bowl and set aside.
  5. In a mixing bowl, blend the sugar and melted buttery spread. Whisk in the egg replacer and milk-lemon juice mixture.
  6. Add the dry ingredients to the wet ingredients and fold until only a few lumps are still left.
  7. Pour the mixture into your prepared pan and even it out.
  8. Bake for 30 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-vegan-cornbread