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Vegan Cornbread Recipe

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This recipe for Vegan Cornbread, by , is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Miri Malowicki

Category:
Category:

Ingredients:  
Ingredients:  
Ideally use all organic ingredients.
2 cups cornmeal
1 cup flour
2 teaspoons baking powder ( aluminum free)
1/3 cup organic coconut oil ( melted/ liquid)
2 tablespoons maple syrup ( you can add more if you want them sweeter)
2 cups almond / soy milk
2 teaspoons apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt ( according to recipe Himalayan pink salt but it doesn't matter)

Directions:
Directions:
Combine non-dairy milk and apple cider vinegar or lemon juice and whisk together.
Combine all dry ingredients in a separate bowl and stir until combined.
Add coconut oil and maple syrup to non dairy milk mixture and whisk until foamy.
Mix the wet ingredients with the dry ingredients until well combined ( batter is somewhat thick)
Transfer into baking dish with a small meassuring cup or spatula and bake at 350 degrees for about 30 minutes. ( Mine didnt take that long).

Number Of Servings:
Number Of Servings:
about 12 cupcake sized ones
Personal Notes:
Personal Notes:
I am trying to start cooking all vegan and this just was so yummy!

 

 

 

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