50-Minute Sweet & Buttery Vegan Cornbread

vegan cornbread recipe displayed on a cooling rack

50-Minute Sweet & Buttery Vegan Cornbread

Easy vegan cornbread recipe that's perfectly sweet, moist, and well textured - not too gritty! Made with cornmeal, all-purpose flour, coconut milk and almond milk.

Course Breakfast, Dessert, Snack, Sweets

Cuisine American, soy-free, vegan, vegan baking

Diet Low Lactose, Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 483kcal

Author Hannah Sunderani

Ingredients

Dry Ingredients

1 3/4 cups cornmeal
3/4 cup all purpose flour (more for sprinkling)
1 cup cane sugar
3 tbsp ground chia (or ground flax)
1 tsp baking powder

Wet Ingredients

1/2 cup avocado oil (or canola oil)
1 cup coconut milk
3/4 cup almond milk

Instructions

Preheat oven to 350F/180C. Spray loaf pan with oil and lightly sprinkle with flour. (This will help to stop the bread from sticking when inverted).
In a small mixing bowl add the cornmeal, flour, cane sugar, ground chia, and baking powder. Mix to combine.
In a medium mixing bowl whisk together avocado oil, coconut milk and almond milk. Slowly add the dry ingredients and fold together with a spatula until just combined.
Pour the mixture into a prepared pan. Gently tap on the counter to remove air bubbles. Bake for 40 to 50 minutes, or until the edges of the loaf are lightly browned and a toothpick inserted into the middle of the loaf comes out clean.
Let the loaf cool on a cooling rack for 10 minutes, then invert onto the cooling rack.

Video

Notes

I've used a decorative loaf pan, but this recipe can also be made in a standard 9x5-inch loaf pan.

This cornbread will keep for up to 5 days, wrap it in a tea towel, reusable wrap or place in an air-tight container and leave at room temperature.

You can also freeze this cornbread. Wrap tightly in plastic wrap and place in a tin or air-tight container before freezing. This cornbread can be frozen for up to 3 months. Let thaw at room temperature before eating.

Nutrition