Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan.
Wet & Sugar: In a medium bowl (or 2 cup measuring cup), mix together the milk, lemon juice, sugar, and oil, mix well. Set aside, stir occasionally, for 5 – 7 minutes.
Dry: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together.
Mix: When the oven is ready – pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
Pour & Bake: Pour batter into prepared baking dish. Place baking dish into the oven and bake for 25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test for doneness, should come out clean when stuck in the center. Once done, cool a few minutes before slicing and serving.
Store: Wrap leftovers up tightly and store on the counter for up to 3 – 4 days. To keep longer, freeze baked cornbread for up to 2 – 3 months. Let thaw overnight in the refrigerator and heat up in the microwave or bake in a 300 degrees F oven for 10 minutes.
If you prefer a buttery corn muffin recipe, replace the oil with melted butter (I recommend Miyoko’s Vegan Butter). They will be a little crumbly, but still delicious!
Optional add-ins: 1 – 2 chopped jalapeno peppers, 1 cup corn (fresh, canned or frozen), 1 cup fresh or frozen blueberries, 1 cup dried cranberries, 1 cup shredded vegan cheddar cheese, or 1/2 cup crumbled coconut bacon. Feel free to mix and match using your best judgement.
Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
Keywords: vegan cornbread