Get ready to fill your house with the most amazing aroma. This delicious vegan cornbread recipe will have your house smelling so wonderful you’ll hardly be able to wait for it to finish baking. This recipe is crazy simple and uses minimal ingredients, not to mention it’s perfectly dense and (did I say this already?) delicious! It’s a great vegan swap for any traditional cornbread recipe.
I love Thanksgiving because it’s the one time of year that I eat foods I don’t think of eating the rest of the year—cornbread, green bean casserole, cranberry sauce, stuffing, mashed potatoes, and pumpkin pie—and time spent back home with family sitting around the dinner table sharing stories and memories of our childhood. So I hope you’ll enjoy this recipe as much as I enjoyed creating it and reminiscing of Thanksgivings past.
2 tsp. apple cider vinegar
2 cups unsweetened almond milk
1 ½ cups corn flour or finely ground cornmeal (I used corn flour)
1 cup all purpose flour
1 tsp. salt
1 Tbsp. brown sugar
5 Tbsp. melted coconut oil
Makes about 12 square pieces
- Preheat oven to 400F.
- In a small bowl, whisk together the apple cider vinegar and almond milk. Set aside.
- In a large bowl, mix together the cornmeal flour, all purpose flour, baking soda, salt and brown sugar.
- Add the melted coconut oil to the wet ingredients in your small bowl and whisk together. Add wet ingredient mixture to the dry ingredients and mix until thoroughly combined.
- Pour mixture into a lightly greased 8x8in. square baking dish. Bake for 35 minutes, or until the top of the cornbread begins to turn golden brown. Gently move to a cooling rack and allow to cool slightly before cutting into small squares. Enjoy!Printable recipe
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