Simple, Whole Grain Vegan Cornbread
Author -Yields: 9 large squares
Ingredients
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cups unsweetened almond or soy milk
- 1 1/2 cups medium or finely ground cornmeal
- 1 3/4 cups spelt flour, unbleached all-purpose flour, whole wheat pastry flour, or gluten-free all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons vegetable oil or melted vegan butter such as safflower, grapeseed, or canola
Instructions
- Preheat your oven to 350F and lightly oil a 9 x 9 square baking dish (or a 12" cast-iron skillet). Whisk the apple cider vinegar and non-dairy milk together in a small mixing bowl until the mixture is frothy.
- Combine the cornmeal, flour, baking soda and powder, and salt together in a large mixing bowl.
- Add the oil to the non-dairy milk, then pour the wet ingredients into the dry ingredients. Mix until the batter is just evenly combined (a few little clumps are OK). Pour the batter into the baking dish and transfer it to the oven.
- Bake the cornbread for 35 minutes, or until the top is firm and the edges are gently golden. Allow the bread to cool before cutting it into squares and serving.
Notes
For a sweeter cornbread, you can add 4-6 tablespoons sugar to the dry ingredients.
Leftover cornbread should be wrapped individually and stored in a cool, dark place. The individually wrapped pieces can be frozen for up to one month.