This is one of those recipes you can throw together at the last minute if you realize you’re supposed to bring something to the dinner party you’re going to in an hour and still have to make time to do your hair.

Don’t worry, it happens to the best of us.

Luckily, this cornbread only requires one bowl, and ingredients you likely already have on hand. We can’t be the only ones who have a slightly used bag of cornmeal hidden in our freezer from last year, right?

It also skips all of that dry-into-wet-ingredients nonsense. Just dump the ingredients into a bowl and stir (measuring is, unfortunately, still required), then pour it into a pan and bake. Seriously. You could probably mix all the ingredients in a lined pan itself and skip the bowl. Even easier!


Prep Time: 5 minutes
Cook Time: 25 to 35 minutes
Total Time: 30 to 40 minutes

Servings: 12 to 16

1 ½ cup unsweetened almond milk (or milk of choice)
1 ½ tablespoon vinegar
1 cup cornmeal
1 cup gluten free oat flour
2 tablespoon maple syrup
¾ teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoon coconut oil, melted

1. Preheat oven to 425° F. Oil or line a 8″ x 8″ baking pan and set aside.
2. Stir all ingredients together in a large bowl until just combined.

vegan cornbread

Photo by Maddie Stanley

3. Pour into the prepared pan and bake for 25 to 35 minutes, or until a toothpick comes out clean. The top doesn’t brown much, so do not judge done-ness just by appearance!

vegan cornbread

Photo by Maddie Stanley

4. Serve with a pat of butter and a generous drizzle of honey.