No-Fuss Vegan Cornbread

If you're looking for a vegan cornbread that's moist and delicious and doesn't fall apart on you, this recipe is it. No need for the boxed stuff or any other vegan version, you'll love this cornbread, trust us. You definitely won't miss the eggs. And it couldn't be easier to make, since all you have to do is add the wet ingredients to the dry ones, then pour the batter into an 8x8-inch baking dish, bake for about 35 minutes, and you're all set to go. You'll get tons of flavor from the apple cider vinegar, soy milk, and cornmeal, while the organic sugar provides the perfect balance of sweetness. Also, try some of these tweaks that the some of our awesome commenters suggested below: You could throw in some frozen corn kernels, add a can of green chiles, try almond milk instead of soy milk, or use vegan butter instead of the canola oil. Whatever you decide, we definitely recommend serving vegan butter alongside the cornbread whenever it's ready, slathering it on while it's still warm. If you are worried about the baking soda taste after reading some of the reviews, no worries, we adjusted the recipe so you add more baking powder than baking soda. And if you have any cornbread left over, you should check out this article on 16 ways to use it up, other than stuffing. From breadcrumbs to croutons and thickening soups, you'll be amazed by all the ways you can utilize this recipe.