Vegan cornbread with virgin coconut oil

This recipe is very easy to make and pretty impossible to screw up. It is a perfect vegan baked good for making specially with kids, or making an easy side dish for your chili.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Energy193 cal
  • Cuisine
    • American
    • French
    • Italian
  • Course
    • Breakfast
    • Snack

INGREDIENTS

  • 1 ½ cup medium grind cornmeal 
  • 1 ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 2 cups unsweetened soy or almond milk

STEPS

1

Heat the oven to 375 degrees. Use coconut oil to liberally grease a pan

2

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar.

3

Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Stir until just combined. Then pour into the prepared pan.

4

Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Store any leftovers at room temperature covered with a towel for about 3 days.

  • 16 servings per container
  • Amount per serving
  • Calories193
  • % Daily Value*
  • Total Fat7.8 g10%
  • Saturated Fat5.8 g29%
  • Total Carbohydrate28.7 g10.44%
  • Dietary Fiber1.3 g4.64%
  • Total Sugars9 g
  • Protein3 g6%
  • Vitamin D (Cholecalciferol)0.5 IU0.06%
  • Calcium155 mg11.92%
  • Iron1.3 mg7.22%
  • Potassium350.8 mg7.46%
  • Vitamin A1.3 mcg0.14%
  • Vitamin C (Ascorbic Acid)0 mg0%
  • Magnesium22.8 mg5.43%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.