The perfect versatile side to accompany Thanksgiving dinner or to dip in some cozy veggie chili.
This recipe for vegan cornbread swaps the typical milk, egg, and vegetable oil for almond milk, apple cider vinegar, and coconut oil.
A touch of maple syrup balances the earthiness of the cornmeal, making it tough to decide if you’re having this for dinner or dessert.
- 2 cups organic cornmeal
- 1 cup organic all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups unsweetened almond milk (our favorite)
- 2 tsp apple cider vinegar
- ⅓ cup melted coconut oil
- 2 tbsp organic maple syrup
Ora tip: add in a sprinkle of craisins for sweet tooths or a sprinkle of garlic powder with toasted pumpkin seeds for a savory touch.
Make one a few days ahead of Thanksgiving and plan to use it in your vegan stuffing.
- Carbs14 g
- Fat5 g
- Protein0 g
- Sugar2 g
- Preheat oven to 350°.
- Combine cornmeal, flour, baking powder, and salt in a medium-sized bowl.
- In another medium-sized bowl, combine almond milk, vinegar, coconut oil, and maple syrup. Whisk until slightly bubbly.
- Pour the wet mixture into the dry and mix until well-combined.
- Transfer mixture to a lightly greased 9 inch round or an 8 x 8-inch square baking pan.
- Bake 35 minutes.
- Serve warm slathered in vegan butter, dunked in hot chili, or as a vehicle for vegan gravy!