This moist vegan cornbread is a delicious and easy-to-make side dish. Perfect for any meal, it combines the classic flavors of cornbread with a vegan twist, ensuring it's both tasty and suitable for everyone.
Preparation time
10min
Cooking time
25min
Ingredients
9 Servings
- 240 ml almond milk
- 15 ml apple cider vinegar
- 15 g baking powder
- 180 g cornmeal
- 120 g flour
- 60 ml olive oil
- 5 g salt
- 100 g sugar
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease a 9-inch square baking pan.
Step 2
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, combine the almond milk and apple cider vinegar. Let sit for a few minutes to curdle.
Step 4
Add the olive oil to the almond milk mixture and stir to combine.
Step 5
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 6
Pour the batter into the prepared baking pan and spread it out evenly.
Step 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cornbread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.