Sweet Vegan Cornbread
Author: Sugar Bakers
Recipe type: Bread
Cuisine: American
Serves: 9 servings
- 1 cup plain dairy-free milk beverage (they use almond milk)
- 2 tablespoons lemon juice
- 1¼ cups flour
- ¾ cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sugar
- ½ cup dairy-free buttery spread, melted
- 2 egg replacers (they use Ener-G Egg Replacer mixed with water; Aquafaba also works well or see our Egg Sub Guide)
- Preheat your oven to 375ºF degrees, and line an 8-inch square pan with parchment paper.
- Measure the milk beverage in a glass measuring cup and whisk in the lemon juice.
- In a medium bowl, whisk together the flour, cornmeal, baking soda, and salt.
- Combine baking soda, cornmeal, flour, and salt in a medium sized bowl and set aside.
- In a mixing bowl, blend the sugar and melted buttery spread. Whisk in the egg replacer and milk-lemon juice mixture.
- Add the dry ingredients to the wet ingredients and fold until only a few lumps are still left.
- Pour the mixture into your prepared pan and even it out.
- Bake for 30 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-vegan-cornbread
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