The Best Vegan Cornbread - No Eggs
This vegan cornbread is soft and moist and slightly sweet. It makes a great side dish for Thanksgiving or Christmas, or any dinner really! And, t only takes about 15 minutes hands on time to make! No one will ever guess that it's made without milk or eggs!
1½ cups soy milk or almond milk 2 teaspoon apple cider vinegar or lemon juice ⅓ cup olive oil 1½ cups cornmeal 1½ cups flour ¼ teaspoon sea salt ¼ cup organic sugar 1 tablespoon baking powder
Preheat the oven to 200C (400F). Grease an 8x8 inch baking pan. Mix the soy milk with the apple cider vinegar in a small bowl. Set aside for 5 minutes. The milk should split. Combine the dry ingredients in a large mixing bowl. Add the milk/vinegar mix and the olive oil to the dry ingredients and mix until all the flour has been absorbed. Pour the batter into the prepared baking dish and bake for 25 minutes. The cornbread is done when a tothpick inserted in the center comes out clean.
Calories: 216 kcal Carbohydrates: 32 g Protein: 4 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Sodium: 171 mg Potassium: 123 mg Fiber: 2 g Sugar: 5 g Vitamin A: 116 IU Vitamin C: 2 mg Calcium: 104 mg Iron: 2 mg