Just the Best Vegan Buttermilk Gluten-Free Cornbread recipe out here, perfect for teatime or serving with Vegan Chili. Super easy to make, one bowl and one baking pan. It's moist and has just the right balance of sweetness and savory notes.
Preheat the oven to 400ºF and lightly grease an 8 x 10" pan (20 x 25 cm), 8 x 8" (20 x 20 cm), or a 9-inch (23 cm) round cake pan.
Preheat the baking dish. Then carefully oil it with vegan butter before pouring the batter later.
Make the buttermilk. Measure out soy milk and add lemon juice. Set aside.
Mix the dry ingredients.
Add the wet ingredients. Stir until well combined.
Pour the batter into a pan. Pour the batter into the prepared pan.
Bake for 20-25 minutes, until the top looks golden and a knife inserted into the center comes out clean.
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Notes
You may use all-purpose flour or white whole wheat flour in place if you wish. To make it oil-free, you can choose to replace the vegan butter with applesauce.Storing You can store this easy vegan cornbread covered at room temperature for 2 to 3 days or in the refrigerator for 1 week.You can also freeze this egg-free cornbread for up to 1 month.You may want to substitute organic cane sugar for a natural sweetener. I wouldn't suggest you do so. The cornbread's flavor and texture are compromised when using sweeteners like maple, agave syrup, and even coconut sugar. Yes, we have tried that.Notes: This is an adapted recipe from allrecipes.