Name: Vegan Cornbread (gluten-free option)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice; 1 cup cornmeal; 1 cup all purpose flour (or buckwheat flour if you’re gluten-free); 1/2 tsp baking soda (use a full 1 tsp if making the gluten-free option); 1 tsp baking powder; 1/2 tsp salt; 1/3 cup sugar; 1/2 cup melted vegan butter; 1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water

Description

Fluffy cornbread that’s vegan (and an option for gluten-free!) that’s perfect for dipping in chilli or served alongside tofu scramble.

Ingredients

1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
1 cup cornmeal
1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
1/2 tsp baking soda (use a full 1 tsp if making the gluten-free option)
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup melted vegan butter
1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water

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Instructions

Preheat oven to 400°F / 200°C.
Stir together the non-dairy milk and vinegar. Set aside.
In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
Add melted vegan butter, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
Pour into a parchment-lined 8×8 baking pan. Bake for 18-20 minutes until golden. Allow to cool then slice and enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes