Super easy vegan cornbread from scratch with a few ingredients, 15 minutes of prep, 25 minutes of baking an instant foodgasm! I love the fluffy texture inside with a beautiful crust on the outside, and the mildly sweet and earthy taste. This simple homemade cornbread has been accompanying my meals for the last two days and I still haven’t had nearly enough of it 🙂 The second batch is to baked as soon as the munch down the last crumbles of the first one. The recipe is below:
- 2 teaspoons apple cider vinegar
- 2 cups almond milk or any plant milk
- 1 1/2 cups finely ground white or yellow cornmeal or corn flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut sugar if you want savory don't add sugar
- 1/3 cup coconut oil or olive oil more for greasing the iron cast
Preheat the oven to 400F (200C)
Whisk the apple cider vinegar and plant milk together in a small bowl and set aside.
Combine the cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl.
Add the oil into the vinegar/milk mixture.
Add the wet mixture into dry mixture, mix well with a wooden spoon or rubber spatula.
Coat an iron cast pan (I used an 8" (20cm) pan), or a similar sized baking dish, with oil.
Pour the batter into the pan and bake for 25 minutes. Insert a toothpick in the center to check if it is done, it should come out clean.
Let it cool to room temperature before serving.