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5 from 1 vote

Small-batch Vegan Cornbread

Prep Time10 minutes
Cook Time25 minutes
Course: Appetizer, Breakfast, Snack
Keyword: bread, corn bread, easy recipes, gluten-free, low sugar, plant-based, side dish, small-batch, vegan
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 8x8, baking time will be about the same. 
  • 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