Vegan Cornbread

This light, soft and crumbly bread is made mainly with cornmeal and flour, and a few other handy ingredients, and can be made under 30 minutes from start to finish!
It’s typically made either subtly sweet or plain, making it a great accomplishment for soups, stews and salads.
Check out this recipe to know how to make a perfectly buttery and moist cornbread that is melt-in-your-mouth good!

INGREDIENTS : –

• 1 cup all-purpose flour
• 1 cup corn meal
• 1 tbsp baking powder
• 3/4 tsp salt
• 3 tbsp coconut sugar or cane sugar
• 2 tsp apple cider vinegar
• 1 cup unsweetened plant-based milk
• 1/2 cup vegan butter or olive oil (or any neutral flavoured oil)

INSTRUCTIONS : –

1. Preheat the oven to 400 degrees F.
2. In a small bowl, whisk together milk and apple cider vinegar. Let it sit for about 5 minutes to form vegan buttermilk.
3. To a large mixing bowl, sift the dry ingredients.
4. Stir in the vegan buttermilk and oil. Whisk briefly for a smooth, thick yet pourable batter.
5. Grease a baking pan with olive oil and pour the batter into the pan.
6. Bake for 25 minutes or until the top turns golden-brown and a toothpick comes out clean when inserted.
7. Move the pan to a cooling rack and allow to cool for about 10 minutes before slicing and serving.