An easy vegan cornbread recipe with the most delicious fluffy, moist texture.
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Preheat oven to 400°F (200°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper. Set aside.
In a large mixing bowl, whisk all wet ingredients together: melted vegan butter, almond milk, apple sauce, apple cider vinegar, and sugar.
When the mixing is well combined, fold in yellow cornmeal, flour, baking powder, and baking soda.
Whisk until a thin, slightly yellow batter forms.
Pour in the prepared dish and bake on the center rack for 25-35 minutes or until golden on top and a pick inserted in the center of the cornbread comes out clean. Don't over-bake it, or it comes out very dry.
Cool down on a wire rack and slice into 16 squares to serve.
Store in an airtight container at room temperature for up to 4 days or freeze and thaw the day before serving.