Easy Corn Bread

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:

#vegan #plantbased #corn #bread #baking

Easy Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Cuisine: Vegan
Serves: Serves 6
Ingredients
  • 2 teaspoons apple cider vinegar
  • 2 cups almond milk, or any plant milk
  • 1½ cups finely ground white or yellow cornmeal, or corn flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut sugar (if you want savory don't add sugar)
  • ⅓ cup coconut oil or olive oil (more for greasing the iron cast)
Instructions
  1. Preheat the oven to 400F (200C)
  2. Whisk the apple cider vinegar and plant milk together in a small bowl and set aside.
  3. Combine the cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl.
  4. Add the oil into the vinegar/milk mixture.
  5. Add the wet mixture into dry mixture, mix well with a wooden spoon or rubber spatula.
  6. Coat an iron cast pan (I used an 8" (20cm) pan), or a similar sized baking dish, with oil.
  7. 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.
  8. Let it cool to room temperature before serving.

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