Light and fluffy vegan cornbread is perfect when smeared with vegan buttery spread. Serve this alongside your favorite chili recipe!
The other day when we were making chili and cornbread, I looked at Darryl and said, “If I had to choose just one bread to have forever, it would be cornbread.” And was like, “Really?!?! Are you sure about that?”
I don’t know, maybe I was being a bit rash, but cornbread is the best, isn’t it? Maybe it’s because my dad’s from the South, maybe it’s because I couldn’t eat corn for a year after Baby Bee was born, I don’t know. Either way, it’s taken me quite a few tries to make a dairy free, egg free, vegan cornbread that I love. This version is super easy to make and is soft and moist – perfect for eating by the slice with a ton of vegan butter.
- Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan.
- In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
- Add the applesauce, vegan buttery spread, and non-dairy milk.
- Stir until combined, then pour into the prepared pan.
- Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
*If using gluten free flour, reduce the applesauce to 5 tablespoons.
This vegan cornbread is:
- light and fluffy
- so easy to make
- adaptable – use spelt flour, gluten free flour, or all-purpose flour
Do you love cornbread as much as I do? If you had to choose one bread to eat forever, what bread would it be?