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  • Payton Pinsky

Easy Vegan Cornbread

My favorite time of year has arrived - Fall! My favorite days are spent wrapped in an oversized sweater, watching the leaves fall, and munching down on comfort foods. I homemade this cornbread as the perfect pairing for my pumpkin chili. Now I am personally not a huge baker, so I am always on the hunt for super simple recipes. If you're like me, than you've just found your new favorite cornbread recipe. Lets get cooking!

Ingredients: 2 Cups Cornmeal

1 Cup All Purpose or Whole Wheat Flour

1/4 Cup Cane Sugar

1/2 Tbsp Baking Powder

2 Cups Unsweetened Almond Milk

1/3 Cup Vegan Butter

2 Tsp Apple Cider Vinegar

1 Tsp Salt

  1. Preheat oven to 350 degrees. Prep your 8x8 baking dish by coating it in a neutral oil OR lining with parchment paper.

  2. In a large mixing bowl, mix together dry ingredients until combined.

  3. Melt your vegan butter in the microwave and add it to your dry ingredients along with apple cider vinegar and almond milk.

  4. Transfer your mixture to your prepared baking dish and cook for 45 minutes. Test with a fork or toothpick and if it comes out clean, you are done. If it's still slightly wet, cook in increments of 5 minutes until done. Enjoy!

Options: Crumble into your vegan chili or eat warmed with vegan butter.

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