Vegan Blueberry Cornbread Recipes

VEGAN BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350 °F. Spray an 8x8 or 9x9 baking dish and line with parchment. Set aside.
• In a small bowl, stir together milk, apple cider vinegar, and applesauce. Set aside.
• In large mixing bowl, whisk together cornmeal, flour, sugar, cornstarch, baking powder, and salt. Add blueberries, stir to coat berries completely.
• Add oil to milk / acv mixture. Add this to dry ingredients and stir until just combined.
• Transfer blueberry cornbread batter into prepared baking dish, spreading into an even layer.
• Place in 350 °F oven and bake for 25- 30 minutes, or until golden brown and inserted toothpick comes out clean.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

MOIST VEGAN CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.