Preheat the oven to 375F/190C and line a 8 inch/20cm rectangle baking pan with parchment paper.
Into a large mixing bowl, add cornmeal, flour, sugar, baking powder, baking soda, salt and vegetables. Mix well to combine.
Stir in oil/melted vegan ‘butter’ and plant milk. Mix until JUST combined, and then scoop cornbread batter into the prepared baking pan.
Bake for 25-30 minutes or until a skewer inserted into the cornbread comes out clean.
Once the cornbread has cooled, cut into 16 squares and enjoy with Bean Soup, Chili or as a side to any of your favorite meals!
Store your vegan cornbread in an airtight container as follows:
Room temperature: 1-2 days.
In the fridge: About 1 week, but make sure it has cooled to room temperature before chilling. Otherwise, water condensation will form and make your cornbread spoil faster.
In the freezer: 2-3 months. Again, make sure it is at room temperature first.
Cornmeal: If you don’t want some crunch in your cornbread, you can select a more finely ground cornmeal (or give it a few pulses in your food processor). Also, you can try soaking your cornmeal overnight in some of the liquid from the recipe (we have not tried this but saw it recommended online).
Sugar: We have included a range for the amount of sugar to be used in this recipe. If you like your cornbread sweet, use a 1/2 cup of sugar. If you prefer your cornbread less sweet, opt for 1/4 cup. We’ve tried baking the cornbread both ways and its taste great either way. It’s just down to you personal taste.
Keywords: vegan cornbread, easy cornbread recipe, cornbread from scratch, The Plant Riot