Recipe + photo by Samantha Scott
This recipe is a vegan twist on a classic cornbread. It’s moist with a crispy edge and compliments dishes like soups or chili.
material
- 1 ½ cups cornmeal
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon vegan sugar
- 1 teaspoon of salt
- 1 1/4 cups plant-based milk – soy, almond, oat or cashew are all good options here.
- 1 cup of water
- ⅓ cup organic light olive oil
directions
- Preheat your oven to 400F.
- Line a baking pan with parchment paper. Use an 8×8-inch pan for thicker cornbread or a 9×13 for thinner. As an alternative to parchment paper, use 1 tablespoon organic light olive oil to grease the bottom and sides of the pan. Remember that using oil to grease the pan can make your cornbread crust crispier.
- Add all the dry ingredients (corn, flour, baking powder, sugar and salt) to a mixing bowl and stir until fully combined.
- Add the wet ingredients (plant-based milk, water, and oil) one at a time and stir until just combined.
- Pour the batter into a parchment-lined casserole dish.
- Bake at 400F for about 30 minutes or until the top is golden and begins to crack.
- Let cool for a few minutes. Slice and serve immediately. Store leftovers in an airtight container for up to a week.