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Vegan Corn Bread
This is a rustic cornbread that works best with the coarse ground cornmeal. I also like it better with whole wheat flour.
3¾ cup cornmeal (white, yellow, or a mix) 2¼ cup unbleached flour 1½ tsp salt 8 tsp baking powder ¼ cup florida crystals or sucanat In a separate bowl, beat until foamy:
Preheat oven to 424F. Spray one 9" x 13" pan with PAM and dust with flour. Mix dry ingredients together. In a separate bowl mix the milk and olive oil, into the egg replacer mixture. Add liquid ingredients to dry. Mix quickly. Pour immediately into the pan. Bake until golden brown, 25-30 minutes.
Enjoy with applesauce for a hearty breakfast, or scoop on some baked beans for a lunchtime menu.
For a more cake-like cornbread we recommend adding 1Tbsp of baking soda to the dry ingredients.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...