Is there anything better than a warm square of cornbread next to a big bowl of chili? This Southern-style cornbread is golden, tender, and lightly sweet, and it's completely vegan and oil-free.No butter. No eggs. No oil. Just simple pantry staples mixed in one bowl in 5 minutes. It's a guilt-free side for chili, soups, and holiday dinners, and it can easily be made gluten-free. Pair it with a vegan bean or soy curl chili for the ultimate cozy comfort meal!
Preheat oven to 400°F. Line a 8X8 baking pan with parchment paper or use a silicone pan mold.
Mix all the dry ingredients together in a large bowl. Add the rest of the wet ingredients & stir until well combined, but don't overmix - some lumps are ok. Pour batter into baking pan.
Bake for 25-30 minutes on middle rack or until toothpick comes out clean. Let cool for 10 minutes & then cut in to 9 squares and serve.
Notes
Keep leftovers covered in the fridge for up to a week.