Fact: we order BBQ every Friday night.
We live up the street from one of the best BBQ joints in Boston (please don’t come stalking me) and it is gooood. It’s always the same order: brisket, baked beans, green beans, and of course, cornbread. Guess my fave part.
You guessed it.
Inspired by their delicious cornbread, I put myself on a quest to make The. Best. Small-batch. Easy. Vegan. Cornbread. On. The. Internet.
And I nailed it. Fluffy, MOIST, just sweet enough, cornbread.
For a quick snack I slap some almond butter on top and go to town.
Let me know if you give this a try!
Small-batch Vegan Cornbread
Servings: 6 slices
Calories: 152kcal
Equipment
- Standard loaf pan
Ingredients
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/2 cup yellow cornmeal (60 g)
- 1/4 cup sugar (48 g)
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup (nut) milk (120 g) I use unsweetened almond milk
- 2 tbsp oil (30 g) I use avocado oil
Instructions
- Preheat oven to 350F and line your loaf pan with parchment.
- In a medium bowl mix together flour, cornmeal, sugar, salt, baking powder.
- Add milk and oil, stir or whisk until combined and no clumps remain (add 1-2 tbsp more milk if the batter seems dry, should be pourable).
- Pour into the loaf pan and bake 20-25 minutes until the center is set.
- Let cornbread cool, slice and dig in!
Notes
- You can easily double this recipe and bake it in an 8×8, baking time will be about the same.Ā
- You can also bake them as muffins, should make about 6, same baking time.
Nutrition
Calories: 152kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 182mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Calcium: 86mg | Iron: 1mg
Amazing! Personally I donāt like cornbread but this is the best cornbread Iāve ever had! Itās also quick and easy to make! I definitely recommend trying this recipe!
A cornbread convert?!! š„³ š I LOVE how simple this recipe is, so glad you love it too! ā¤ļø