Easy Vegan Cornbread

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Easy Vegan Cornbread

This Thanksgiving treat can now become a part of your regular indulgence! This recipe is easy, delectable and totally customizable!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Baking, Side Dish
Cuisine: American
Servings: 4 people
Calories: 180kcal
Cost: 200



  • Preheat the oven to 180 C
  • In a bowl, add the Almond Milk and Lemon Juice.
  • Stir until the Almond Milk begins to curdle slightly. Set aside.
  • In a large bowl, add the polenta, flour, baking soda and powder, and salt.
  • Mix well to combine the dry ingredients together.
  • To the bowl with the curdled almond milk, add the melted vegan butter, brown sugar, and maple syrup and stir well to combine.
  • Pour the liquid ingredients mixture into the dry ingredients and stir to combine into a thick batter.
  • Prepare a baking tray with parchment paper and pour the batter into the tray.
  • Bake the cornbread in the oven for 25 to 30 minutes.
  • Once baked, let it cool down completely and then cut!
  • Spread a little bit of Good Spread butter and drizzle with Maple Syrup to enjoy!



Serving: 50g | Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 889mg | Potassium: 91mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!

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