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.
1cupsweet cornfrozen, fresh, or canned (and drained well)
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.
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).