Vegan Cornbread
Make this vegan cornbread to serve at your Thanksgiving dinner, or just to enjoy with a hearty warming meal. This Southern cornbread is made vegan without compromising on the taste. It's moist, not too sweet and requires just one bowl to make.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup corn oil or any vegetable oil
- ⅓ cup maple syrup or agave syrup
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup sweet corn frozen, fresh, or canned (and drained well)
Instructions
- Preheat oven to 400f (200c), and grease a 9" (22cm) baking dish.
- In a medium mixing bowl, mix flour, cornbread, baking soda, baking powder, and salt. Then add oil, maple syrup, milk, vinegar and sweet corn and whisk together until just combined.
- Pour the batter in your prepared baking dish, and bake for 30 minutes or until a toothpick comes out clean.
Notes
- Adding sweet corn is optional, you can also add herbs and sliced jalapenos if desired.
- Maple syrup can be substituted with cane sugar, agave syrup, or honey (if not vegan).
- Almond milk can be substituted with soy milk.
- Store at room temperature in an airtight container for 1-2 days, or in the fridge for up to 7 days. If the weather is hot, it's recommended that you store the cornbread in the fridge so it does not develop any mold.
- Allow your cornbread to completely cool down before storing it in the fridge.
- Enjoy the cornbread either cold, or warm after reheating it in the oven for 10 minutes at 180c (350f).
Nutrition
Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Sodium: 171mg | Potassium: 135mg | Fiber: 1.9g | Sugar: 6g | Vitamin A: 33IU | Calcium: 50mg
Find it online: https://littlesunnykitchen.com/vegan-cornbread/