This homemade vegan cornbread is so much better than the kinds made with a mix. It's lightly sweetened and made with only a few ingredients. Serve it with a dollop of vegan butter with soup, chili, and more!
Heat your oven to 375°F (190°C). Spray a small baking pan (9" square, or small rectangle pan) with vegetable spray.
Combine the flour, cornmeal, baking soda, baking powder, and salt in a mixing bowl. Stir to combine.
In a separate, microwave-safe bowl, add the vegan butter. Microwave for about 20 seconds, until melted. Add the agave nectar, plant-based milk, and apple cider vinegar. Stir to combine.
Make sure to drain the corn (if using canned). Add corn (if using) to the flour mixture and stir until the corn is coated. Pour in the milk mixture and stir until just combined.
Pour batter into the prepared pan and bake for 30 minutes, until the cornbread is golden on top.
Serve warm. Place in a sealed container and refrigerate any unused portions. It should last 4 to 5 days in the fridge; up to a month in the freezer.
I specify to use plain plant-based milk, but there have been times when all I had was vanilla-flavored milk and this recipe still came out tasting fine.If you're using a muffin pan, reduce cooking time to approximately 18 minutes.A Note on Flour: If you don't have whole wheat pastry flour, you can substitute all-purpose flour, or a mixture of half all-purpose and half whole wheat flour.