Easy Vegan Cornbread

This recipe turns out perfect every time!

Living in the south one of the staple foods in every house is cornbread. When I became vegan it was pretty easy to veganize most other staples. However making a convincing cornbread proved to be a challenge.

After experimenting with several other recipes that just didn’t quite hit the mark, this one stood above all the rest! It is so good that even non vegans wouldn’t be able to tell the difference!

The best part is that it is easy to make! You just mix everything in one bowl and cook in a preheated skillet!

Ingredients:

1 cup cornmeal

1 cup flour (AP or Bread Flour)

1 Tbs baking powder

1 cup unsweetened plant milk (preferably Almond)

2 tsp apple cider vinegar

1/3 cup unsweetened applesauce

2 Tbs maple syrup

1 tsp Salt

Instructions:

Whisk the milk and vinegar together and set aside for 5 to 10 minutes 

Meanwhile preheat oven to 400 f. Add a Tablespoon of oil to an 8 inch cast iron skillet and heat in oven

Add cornmeal, flour, baking powder, maple syrup, applesauce, salt and milk mixture. 

Stir just long enough to make a smooth batter and no lumps remain. 

Pour batter into preheated cast iron skillet. 

Bake at 400 degrees for 30 to 35 minutes or until a toothpick comes out clean.  

Notes: Recipe can also be made in muffin tins or parchment lined baking pans. 

Notes: Almond milk is preferred but any plant milk will work. 

Notes: Maple syrup could be substituted with honey.