Moist, tender, and absolutely tasty! what a lovely vegan recipe for you to try out, it could become a regular once you taste it, we hope you enjoy this easy but tasty vegan recipe and let us know how you found this recipe down below!
The best vegan cornbread Recipe:
The Best Vegan Cornbread
Yield: 9 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 50 minutes
Moist, tender, and absolutely tasty! what a lovely vegan recipe for you to try out, it could become a regular once you taste it,
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon mineral salt
- 1/3 cup organic sugar
- 1 cup unsweetened almond milk
- 1/3 cup light flavored olive oil or your preferred neutral oil
- teaspoon juice of 1 small lemon 1apple cider vinegar can be used as a substitute
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a square baking pan.place aside
- In a medium bowl combine the milk, lemon juice, sugar, and oil.
- Set aside for 6 minutes.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together.
- combine the wet ingredients into the dry ingredients and whisk (Avoid over-mixing).
- Pour batter into the square baking pan.
- Place baking dish into the oven and bake for 25 minutes (until golden brown).
- Use a toothpick or skewer to test if its cooked. (should slide in and out clean).
- Once done, set aside to cool for 10 minutes before slicing and serving.
Notes
Serve cornbread with vegan butter, homemade jam, can be used as a side with chili, soups or stews. leftovers can be kept up to 3 – 4 days in a air tight container. To keep longer, freeze baked cornbread for up to 2 – 3 months. Let thaw overnight in the refrigerator and heat up in the microwave.
Nutrition Information:
Yield: 9Serving Size: 1Amount Per Serving:Calories: 216Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 227mgCarbohydrates: 29gFiber: 1gSugar: 7gProtein: 3g
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