Add the dry ingredients (1 1/2 cup cornmeal, 1 1/2 cup flour, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp salt) to a mixing bowl and give them a stir.
Add the wet ingredients (1 cup plant milk, 1 1/4 cup water, 1/3 cup oil) to the mixing bowl and stir with a whisk until just combined.
Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.)
Bake at 400° F for about 30 minutes. The top will turn golden and start to crack a little when it's done. (Turn to broil for the last 2-3 minutes to brown the top if desired).
Let it cool for about 10 minutes before slicing.
Video
Notes
Variations of vegan cornbread:
Skillet Cornbread: simply bake the cornbread in an iron skillet instead of a pan. Put a tablespoon of oil in the bottom of the skillet and place the skillet in the oven while it preheats and you mix the batter. Carefully take the hot skillet out of the oven and pour the batter directly into the hot iron skillet. (This will give you delicious crispy edges.) Then return the skillet to the oven and bake for 28-30 minutes.
Mexican Style Cornbread: add 1 small chopped onion, 2 cups of whole kernel corn, a finely chopped jalapeno, and 2 tsp of taco seasoning.
Green Chile Cornbread: add 1 small onion chopped, 1 cup of roasted peeled and chopped green chilies or use a cup of green chili salsa and reduce the water by ½ cup.
Fat-Free Cornbread: add 1/3 cup unsweetened apple sauce instead of the oil. Bake the cornbread in a parchment-lined pan instead of an oiled skillet.
Sweet Cornbread: Add and additional 1-3 tablespoons of sugar to your cornbread to suit your taste.