This vegan cornbread has optional blueberries in it, perfect for breakfast or a snack. It's easy to make, requires one bowl and is mouthwatering delicious. Ready in 30 minutes.
Why You Need To Make This Vegan Cornbread
It is incredibly easy, requires only one bowl, and it's full of flavor. The blueberries are optional but they add bursts of color and turn this cornbread into the perfect breakfast bread. You can control the sugar for this recipe. You can add extra or have a bit less depending on how sweet you like your cornbread. Kids love this one! My friends kiddos really enjoy this recipe.
Ingredients For Vegan Cornbread With Blueberries
All Purpose Flour. Or gluten free all purpose flour
Yellow Corn Meal.
Sugar. Granulated White. Read instructions about sweet cornbread vs traditional cornbread.
Banana. 1 banana OR 1/3 cup of canola or olive oil
Baking Powder & Salt
Nut Milk. I use almond milk
Blueberries. Optional! Fresh or frozen. This recipe is also great to make without blueberries for traditional cornbread.
How To Make This Vegan Cornbread
This vegan cornbread is made in one bowl and has easy steps!
Step one. Preheat oven to 400º Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Mash the banana if using banana instead of oil. In the center of the dry ingredients bowl, make a little hole. Add banana, almond milk and mix together into dry ingredients. Fold in the blueberries next if using.
Step two. Batter will be thick, add the batter to an 8x8 or 9x9 parchment lined pan. Bake for about 22 -25 minutes or until a toothpick comes out clean from the center and the top is slightly browned.
Tips To Make Vegan Cornbread
Yes, oat, soy, almond or cows milk will work
Olive oil, canola oil or even applesauce will work for this recipe
Yes, gluten free all purpose will work
Cup the sugar down a little it will still work great you can also SKIP the blueberries and have traditional cornbread
This recipe will keep in a sealed container on the counter for up to three days. Refrigerate for up to one week and freeze for up to two months.
Other Recipes To Try
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Vegan Cornbread With Blueberries
Ingredients
- 1 cup all purpose flour *see notes
- 1 cup yellow cornmeal
- 1 cup sugar *see notes before baking
- 1 tsp baking powder
- ¼ tsp sea salt
- 1¼ cup almond milk unsweetened
- ⅓ cup mashed banana * see notes
- ½ cup blueberries
Instructions
- Preheat oven to 400º Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Mash the banana if using banana instead of oil. In the center of the dry ingredients bowl, make a little hole. Add banana, almond milk and mix together into dry ingredients. Fold in the blueberries next if using.
- Batter will be thick, add the batter to an 8x8 or 9x9 parchment lined baking dish. Bake for about 22- 25 minutes or until a toothpick comes out clean from the center and the top is slightly browned.
- Let the cornbread cool before removing from the dish and slicing. Enjoy with some butter or on it's own.
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