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Whole Grain Vegan Cornbread

Makes 9 squares | Ready in 45 minutes



    Whole Grain Vegan Cornbread


    • 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)


    Per serving:

    • calories250
    • protein6g
    • fat11g
    • carbs33g
      • sugar1g
      • fiber4g
    • sodium374mg



    Preheat oven to 350 F and lightly oil 9 x 9 x 2 inch baking pan (or 12 inch cast iron skillet).


    Whisk apple cider vinegar and nondairy milk together in small mixing bowl until mixture is frothy.


    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.


    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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    This recipe is part of the Perfectly Simple Summer Meals collection.



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