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Food

Whole Grain Vegan Cornbread

Makes 9 squares | Ready in 45 minutes

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Whole Grain Vegan Cornbread

Ingredients

  • 2 tsp apple cider vinegar or lemon juice
  • 2 cups unsweetened almond or soy milk
  • 1 1/2 cups medium or finely ground cornmeal
  • 1 3/4 cups light spelt flour or whole wheat pastry flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp vegetable oil (like safflower, grapeseed or canola)

Nutrition

Per serving:

  • calories 250
  • protein 6g
  • fat 11g
  • carbs 33g
    • sugar 1g
    • fiber 4g
  • sodium 374mg

Directions

01
Preheat oven to 350 F and lightly oil 9 x 9 x 2 inch baking pan (or 12 inch cast iron skillet).
02
Whisk apple cider vinegar and nondairy milk together in small mixing bowl until mixture is frothy.
03
Combine cornmeal, flour, baking soda and salt together in large mixing bowl. Add oil to nondairy milk mixture, then pour wet ingredients into dry ingredients. Mix until batter is just evenly combined (a few clumps are okay). Pour batter into baking dish and transfer to oven.
04
Bake cornbread for 35 minutes, or until top is firm and edges are gently golden. Allow bread to cool before cutting into squares and serving.

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