Vegan Cornbread (The Best)

Compliments of The Pretty Bee

Vegan Cornbread.

Moist and tender vegan cornbread is perfect for serving with soup or chili!

 Course Side Dish

 Cuisine Dairy Free, vegan.

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 9

 Calories 240 kcal

 Author Kelly Roenicke

Ingredients

• 6 Tablespoons vegan buttery spread melted
• 1 1/2 cups yellow cornmeal
• 1 cup white spelt flour OR gluten free flour, or all-purpose flour*
• 3 1/2 teaspoons baking powder
• 6 Tablespoons unsweetened applesauce
• 2 1/2 Tablespoons sugar
• 1 1/4 teaspoons salt
• 1 1/8 cup non-dairy milk (I used almond milk)

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan. (or use baking cups/muffins to omit grease)
2. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
3. Add the applesauce, vegan buttery spread, and non-dairy milk.
4. Stir until combined, then pour into the prepared pan.
5. Bake at 350 degrees for 25-29 minutes (about 18 minutes for muffins), or until a toothpick inserted in the center of the cornbread comes out clean.

Recipe Notes

*If using gluten free flour, reduce the applesauce to 5 tablespoons.