The Best Vegan Cornbread You’ll Ever Eat

This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you'll ever eat. A must-make, whether paired with vegan chili or on your holiday table!

– Full-fat oat milk – Apple cider vinegar – White cornmeal – All-purpose flour – Baking powder – Sea salt – Vegan butter – Extra virgin olive oil – Organic brown sugar – Agave nectar – Rosemary – Vegan butter – Maple syrup

Ingredients

STEP 1

In a large bowl, whisk together the cornmeal, flour, salt, and baking powder. Make a well in the dry mix.

STEP 2

Add the buttermilk, olive oil, melted vegan butter, brown sugar, and agave nectar. Gently mix with a whisk, and do not over mix. The batter will have some lumps. Fold in the chopped fresh rosemary. Allow the batter to rest for 10 minutes

STEP 3

Heat a 9 or 10-inch cast iron skillet in the oven at 400ºF/204ºC for 10 minutes. Once it melts, dust lightly with cornmeal. Slowly pour the batter into the hot pan (avoid pouring it quickly all at once).

STEP 4

Bake for 25-28 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.  Cool on a wire rack for 15-20 minutes, then slice and serve warm.

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