-
10
minPrep Time -
25
minCook Time -
35
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread
- Allergens:corn,wheat
- Seasons:All
- Cuisines:
- Courses:dinner,bread,brunch
Recipe Description
A fluffy, moist cornbread that pairs perfectly with chili or your favorite stew. Made entirely plant-based to accommodate everyone at the table.
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
Steps:
- Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking dish.
- Mix the almond milk and apple cider vinegar and set aside to curdle, creating a vegan buttermilk.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the applesauce, vegetable oil, and almond milk mixture to the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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