How to Make Easy Vegan Homemade Cornbread
There is absolutely nothing like a good ole fashion slice of homemade cornbread! Moist, thick, light tasting, crumbly and warm cornbread will complete the meal.
Ingredients
- 1 ¼ cup 100% Whole Wheat Flour
- 1 cup Yellow Corn Meal
- 2/3 cup 100% Maple Syrup
- 1 tsp Pink Himalayan Salt
- 1 tbsp Baking Powder
- 1 ¼ cup Unsweetened Almond Milk
- 1/3 cup Grapeseed Oil
Instructions
- Preheat your oven to 375°F.
- Gather all ingredient, a large mixing bowl, measuring cups, and a mixing spoon.
- Add the flour, cornmeal, baking powder, and pink Himalayan salt to the large bowl.
- Next add the maple syrup, unsweetened almond milk and grapeseed oil and stir well until well combined.
- Grease a 8x8 or 9 inch round pan with vegan butter.
- Pour the mixture into the small pan and bake for 30 minutes or until golden brown and your readiness test passes. (see notes for readiness test)
- Once done, remove from the oven, slice, and serve warm. Enjoy!
Notes
- Whole grain cornmeal is preferred.
- Tripling the ingredients yielded a large pan (20in x 12in x 3in) of cornbread.
- Readiness test: to check if the cornbread is ready, stick a fork or butter knife (utensil of your choice) in the center of the pan. If it is not ready then there will be batter like residue on the utensil. If the cornbread is ready then the utensil will return with no residue.