Name: Vegan Cornbread
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 9 servings
Ingredients: 1.25 cups fine-grain cornmeal ((150g)); 1 cup all-purpose flour ((148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)); 0.5 tsp baking soda; 2 tsp baking powder; 0.75 tsp sea salt; 3 tbsp cane sugar (or coconut sugar or organic brown sugar); 1.25 cups vegan milk (any kind will do); 2 tsp apple cider vinegar (or white vinegar); 1 null vegan egg substitute ((I use Bob’s Red Mill) or flax egg); 0.25 cup vegan butter (melted (44g) or oil (highly recommend vegan butter for flavour)); 3 tbsp maple syrup ((69g))

Instructions

Show units in method

1

Preheat oven to 400°F/200°C. Lightly grease an 8x8 square baking pan with [oil] or spray with [baking spray]. Set aside.
2

Mix the vegan milk (1.25 cups) and apple cider vinegar (2 tsp) together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (fine-grain cornmeal (1.25 cups), all-purpose flour (1 cup), baking soda (0.5 tsp), baking powder (2 tsp), sea salt (0.75 tsp) and cane sugar (3 tbsp)) together. Set aside.
3

In the same container as the milk mixture, add all the other wet ingredients (egg substitute (1 vegan), vegan butter (0.25 cup), maple syrup (3 tbsp)) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
4

Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
5

Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with [vegan butter] or [maple syrup] (or both) and enjoy!