Vegan Cornbread
Here’s what you’ll need: 
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!
See entire post with this recipe here.
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