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A single slice of cornbread is on a tiny blue and white plate. More slices are next to and behind the slice on a plate. A pat of butter is on top of the one on the plate.

One Bowl Vegan Cornbread

The best vegan cornbread made in one bowl! Perfect balance of savory and sweet, goes with everything. Soft, buttery, moist, and delish!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Bread, Side Dish
Cuisine: American, Baked Goods
Calories: 144
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plant based milk soy milk recommended
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 cup brown sugar or coconut sugar
  • 1/3 cup oil
  • 1/4 cup applesauce
  • 1 tablespoon maple syrup
  • 1 cup all purpose flour or gluten free flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk and spatula
  • 8x8-inch (20x10-cm) baking dish
  • parchment paper

Method
 

  1. Line an 8x8-inch (20x20-cm) baking dish with parchment paper. Set aside.
  2. Mix the wet ingredients. In a large mixing bowl with a whisk, mix together the plant based milk and apple cider vinegar and let sit for a few minutes. Then add the brown sugar, oil, applesauce, and maple syrup. Whisk together until fully combined.
  3. Add the dry ingredients. Into the same bowl add the flour, cornmeal, baking powder, baking soda, and salt. Switch to a spatula and mix until combined. Pour into the prepared baking dish and let it rest while the oven preheats.
  4. Preheat the oven to 350°F/180°C. Make sure the oven rack is in the center of the oven.
  5. Bake. Bake the cornbread uncovered for 33 to 35 minutes. Remove it from the oven and let it rest in the hot pan for 10 minutes before removing from the pan via the parchment paper handles and letting it cool on a wire rack.
  6. Serve and enjoy!

Notes

How to Store
Countertop: Store leftover cornbread in an airtight container on the countertop for 4 to 5 days.
Fridge: Store leftover cornbread in an airtight container in the fridge for up to a week.
Freezer: Wrap leftover cornbread that has been baked and fully cooled and keep in a freezer safe container for up to 2 months. Allow to thaw in the fridge overnight before serving after freezing.