One-Bowl Vegan Jiffy Cornbread for Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 9 generous squares

Large Mixing Bowl As promised, this is a one-bowl recipe. All your mixing happens here.
Whisk or Fork For combining dry and wet ingredients smoothly.
8x8-inch baking dish Ceramic or metal works. If you don’t have this size, a loaf pan or muffin tin can be used (just adjust baking time).
Spatula To transfer the batter into the baking dish.
Oven Preheated to 375°F for the perfect bake.

1 cup cornmeal yellow is traditional, but white works too
1 cup all-purpose flour or use gluten-free all-purpose for vegan gf cornbread
1/4 cup organic cane sugar adjust based on your sweetness preference
1 tbsp baking powder
1/2 tsp salt
1 cup unsweetened almond milk or any other non-dairy milk for dairy free cornbread
1/4 cup unsweetened applesauce acts as an egg replacer
1/4 cup neutral oil like canola or avocado — or skip this for a vegan oil free cornbread and replace with extra applesauce
1 tsp apple cider vinegar adds a nice lift and tang

Start by preheating your oven to 375°F (190°C). Grease your baking dish lightly or line it with parchment paper.

In your large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This helps ensure even distribution so you don’t get clumps of baking powder in any one bite.

Add in the almond milk, applesauce, oil (or extra applesauce for oil-free), and apple cider vinegar. Mix until just combined. Don't overmix; a few lumps are okay and will give the cornbread a nice texture.

Pour the batter into your prepared baking dish. Use your spatula to smooth the top evenly.

Place the dish in the center of your preheated oven and bake for about 30 minutes. A toothpick inserted in the center should come out clean.

Let the cornbread cool in the pan for at least 10 minutes before slicing. It firms up as it cools, making it easier to cut into neat squares.