Homemade Vegan Cornbread

Vegan

Homemade Vegan Cornbread

Prep 10 mins

Cook 35 mins

Jump to recipe

Yields
16 servings

The perfect versatile side to accompany Thanksgiving dinner or to dip in some cozy veggie chili.This recipe for vegan cornbread swaps the typical milk, egg, and vegetable oil for almond milk, apple cider vinegar, and coconut oil.A touch of maple syrup balances the earthiness of the cornmeal, making it tough to decide if you're having this for dinner or dessert.

Ingredients

  • 2 cups organic cornmeal
  • 1 cup organic all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • our favorite
  • 2 tsp apple cider vinegar
  • ⅓ cup melted coconut oil
  • 2 tbsp organic maple syrup

Directions

  1. Preheat oven to 350°.
  2. Combine cornmeal, flour, baking powder, and salt in a medium-sized bowl.
  3. In another medium-sized bowl, combine almond milk, vinegar, coconut oil, and maple syrup. Whisk until slightly bubbly.
  4. Pour the wet mixture into the dry and mix until well-combined.
  5. Transfer mixture to a lightly greased 9 inch round or an 8 x 8-inch square baking pan.
  6. Bake 35 minutes.
  7. vegan gravy

Nutrition value

  • Calories 108
  • Carbs 14 g
  • Fat 5 g
  • Protein 0 g
  • Sugar 2 g

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