Preheat oven to 350 degrees. Pan spray or oil an 8X8 baking dish.
Whisk dry ingredients together in a medium mixing bowl.
Mix wet ingredients together in a separate small bowl.
Add wet ingredients to dry and mix until well combined.
Pour combined ingredients into 8X8 baking dish. Place in oven on middle rack.
Bake for about 20-22 minutes or until golden brown.
Let cornbread rest for about 10 minutes. Slice and enjoy!
To make vegan cornbread muffins instead of cornbread:Just pan-spray or oil 10 muffin tin spaces and spoon in the batter until the muffin space is about ¾ full. (About ⅓ cup of batter). Bake for slightly less time 17-20 minutes, keeping an eye on the muffin tops for light browning...and done!!For the non-dairy milk, I usually choose unsweetened almond milk. Your favorite vegan milk substitute is fine.For this recipe, I prefer fine-ground cornmeal. If you like a coarser cornmeal, you could try medium-grind cornmeal.Golden flax seed meal or brown flax seed meal work equally as well in this recipe.To make without oil, just substitute the oil for applesauce. Cornbread crumb will be slightly denser.