Vegan Cornbread - with cups & ounces
Our vegan cornbread recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 8
Prep 10 minutes · Cook 25 minutes
| 1 tbsp | flaxseed, mixed with 3 tbsp water (flax egg) |
| 1 cup (240 ml) | oat milk |
| 1 tbsp | cider vinegar |
| 5.3 oz (150 g) | fine cornmeal |
| 4.2 oz (120 g) | all-purpose flour |
| 2 tbsp | superfine sugar |
| 1 tsp | baking powder |
| 3 tbsp | canola oil |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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