Simple Vegan Cornbread
This vegan cornbread is coarse, thick and has a strong corn flavor. Made with stone-ground cornmeal, and naturally sweetened with maple syrup, it’s the perfect side to dinner or even to eat at breakfast!
Servings
9squares
Servings
9squares
Ingredients
  • 2cups stone-ground yellow cornmeal
  • 1 cup whole wheat flour
  • 2teaspoons baking powder
  • 1/2 teaspoon salt
  • 2cups plain unsweetened almond milk*Room temperature!
  • 2teaspoons apple cider vinegar
  • 1/3cup melted coconut oil
  • 3tablespoons dark maple syrup
Instructions
  1. Heat oven to 350ºF
  2. In a medium-sized bowl, whisk together room temperature milk and apple cider. Set aside to allow it to curdle.
  3. In a large bowl, whisk together the cornmeal, flour, salt and baking powder.
  4. Add the melted coconut oil and maple syrup to the curdled milk mixture. Whisk until it’s frothy.
  5. Pour the wet ingredients into the dry ingredients and mix to combine. The batter will be sticky and pretty thick.
  6. Transfer the batter to an 8×8 inch pan and bake at 350ºF for 30-35 minutes.
  7. Serve warm, with your favorite vegan chili, soup, or even as breakfast toast!
Recipe Notes

*Make sure the almond milk is at room temperature.  If it’s cold, then when you add the coconut oil you run the risk that the oil will clump up.  That will change the texture and density of the cornbread.

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