Sweet Cornbread

RECIPE

This new and improved vegan sweet cornbread recipe is guaranteed to be as comforting and delicious as you remember, making it the perfect side for any holiday spread. Simple to prepare with plant-based staples, this recipe yields a wonderfully light and tender crumb that melts in your mouth. Whether served warm with a slather of vegan butter or as a hearty accompaniment to soup, this cornbread is a must-have at your table any time of the year.

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Ready in 40 minutes | Makes 12 slices

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 1/4 cups unsweetened almond milk, or plant milk of choice

• ½ cup apple sauce or vegan egg replacer of choice (equivalent to 2 eggs)

• ¼ cup melted vegan butter or oil

• 1 Tbsp apple cider vinegar

• 1 tsp salt

• 1/3 cup agave nectar or cane sugar

  
  

Preparation

1. Preheat the oven to 400 degrees F.

2. Add vegan butter to a pan and allow it to melt in the oven while the cornbread batter is being made.

3. Add all wet ingredients to a mixing bowl and whisk until well combined.

4. Add all dry ingredients to the wet mix and mix until smooth.

5. Remove the pan from the oven and evenly coat it with the melted butter before carefully pouring the hot butter into the cornbread batter. Whisk together until smooth.

6.  Pour  the batter into the buttered pan and smooth out the surface with a spoon or spatula.

7. Bake for 30 minutes until a knife inserted into the center of the cornbread comes out clean. Optionally, you can top with additional melted vegan butter and broil on high for 3-5 minutes for an extra deep golden brown surface.

8. Allow to cool for about 5 minutes before slicing into squares. Serve warm and enjoy!