Easy Vegan Cornbread (Dairy-free | Egg-free)
With its crisp golden crust and soft, fluffy interior, this easy vegan cornbread makes the perfect side dish for Mexican-inspired meals, hearty soups, and chillis. It’s easy to prepare, made with simple pantry ingredients, and is completely dairy-free and egg-free.
Ingredients
- 480 ml / 2 cups soya milk
- 2 tsp apple cider vinegar
- 140 g / 1 cup fine yellow cornmeal
- 140 g / 1 cup fine wholemeal (wholewheat pastry) flour or chapatti flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 50 ml / ¼ cup organic rapeseed (canola) oil or other neutral-flavoured oil
- 1 TBSP maple syrup or to taste*
Instructions
- Preheat the oven to 180C (160C fan) / 350F. Grease a 20cm / 8-inch square baking pan and line the bottom with non-stick baking paper.
- In a large mixing bowl, whisk together the milk and vinegar. Set aside for a couple of minutes to allow it to froth up.
- In a separate bowl, stir together the cornmeal, flour, baking powder, bicarbonate of soda, and salt.
- Whisk the oil and maple syrup into the milk mixture.
- Sieve the dry ingredients into the wet ingredient bowl in three batches, whisking (with a hand/balloon whisk) between each addition until smooth. Stir through any remaining wheatgerm caught in the sieve.
- Pour the batter into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Let cool for 15 minutes in the tin, then run a knife around the edge and invert onto a board. Peel off the baking paper.
- Store in an airtight container for up to 5 days in the fridge or freeze for future meals. Warm through before serving.
Notes
* This cornbread is lightly sweetened. Feel free to adjust the maple syrup to taste.
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