https://www.brandnewvegan.com/recipe-index
Description
A simple, oil-free, plant-based vegan Cornbread, perfect for dunking into a hot bowl of soup
or chili on a cold rainy day.
Ingredients:
1 cup cornmeal
1 cup flour (AP or Bread Flour)
1 Tbs baking powder
1 cup unsweetened plant milk (I use Almond)
2 tsp apple cider vinegar
1/4 cup unsweetened applesauce
2 Tbs maple syrup
3/4 tsp Salt
Instructions: [Preheat Oven 350°]
1 Whisk the milk and vinegar together and set aside
2 Sift the dry ingredients together into a large bowl and mix thoroughly
3 With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
4 Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
5 Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
6 Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Note:
A small amount of creamed corn, added to the batter adds a nice texture but is optional. I
also removed the white sugar from the original recipe – feel free to add up to 2 Tbs if you like sweet cornbread, or use more maple syrup.