Vegan Cornbread
Servings: 12 small squares
- 1¼ cup (190 grams) all-purpose flour
- 1 cup (150 grams) cornmeal use yellow cornmeal for golden color
- ¼ cup (50 grams) sugar you can add as little as 1 tablespoon of sugar or as much as 3/4 cups.
- 1 teaspoons salt
- 1 tablespoon (12 grams) baking powder
- 1¼ cup (300 grams) almond milk unsweetened
- ⅓ cup (70 grams) olive oil
- 1 cup (170 grams) corn kernels Optional. Canned, fresh, or frozen.
- Preheat the oven to 350°F or 180°C. Line your 8×8-inch (20×20 cm) baking pan with parchment paper, or brush it with oil.Combine 1¼ cup all-purpose flour, 1 cup cornmeal, ¼ cup sugar, 1 teaspoons salt, and 1 tablespoon baking powder in a large mixing bowl.
- Pour in 1¼ cup almond milk and ⅓ cup olive oil and whisk until combined.Fold in the 1 cup corn kernels or your favorite add-ins.
- Pour the batter into your prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly dry.Let it cool down for at least 15 minutes before slicing it. We recommend cutting it into squares.
