Vegan Cornbread

Hey all, I have the down low on the scrumptious cornbread that I posted about last night. I was in the mood for a hearty and warming meal to satisfy my hungry belly. I decided on some freshly baked cornbread and a bowl of spicy bbq pineapple chili. If you’re looking for  the perfect cornbread to add to your meal then your search stops now. 


Vegan Cornbread



  • 1 Tbs Vinegar
  • 1 Cup Water
  • 1 Cup Dairy free milk
  • 1/3 Cup Oil
  • 1 1/3 Cup Flour
  • 1 1/2 Cornmeal
  • 1/2 Cup Sugar
  • 2 Tsp Baking soda
  • 1 Tsp Salt


  • Preheat oven to 350 degrees.
  • In a medium size bowl, whisk your wet ingredients together. You may also use a mixer if you prefer.
  • In a separate bowl mix your dry times together until well incorporated.
  • Combine you wet and dry ingredients in one bowl and whisk until smooth.
  • In an oiled 7 x 9 or 8 x 8 baking pan spread your batter evenly.
  • Bake in oven for about 35-40 minutes or until a clean prick test occurs.
  • Let cool for about 5 minutes before cutting and serving.



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