Southern Styled Cornbread

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"A vegan cornbread, that is soft sweet and good for any occasion."

Serves 6-8 | Prep Time 10-15 mins prep time | Cook Time 35-40 minutes

Why I Love This Recipe

It was one of the first food items I learned how to make vegan, it always hit close to home especially when I make it during the holiday season. You can spice it up a bit and add jalapenos to the batter, to have some kick to the cornbread. Once you get the procedure down you can add or take away certain ingredients such to adjust to your taste such as the, cinnamon you can substitute for allspice.

Ingredients You'll Need

2 Cups of yellow cornmeal
1 Cup of all purpose unbleached flour
4-5 Tbsp Maple Syrup (Grade A)
3 Tsp Cinnamon or Allspice
A pinch of Himalayan Salt
2 Tsp of Baking Powder (Aluminum Free)
1/3 Cup of Melted Coconut Oil
2 Cup Almond Milk (1 Cup unsweetened original, 1 cup vanilla, I use the Almond Breeze Brand)
2 Tsp Apple Cider Vinegar
2 Tbsp Vegan Butter (I use Earth Balance Red Top)
Honey (Preferably Raw)


Preheat oven to 350 F

Pour the almond milk mixture into a tall glass or bowl and add the apple cider vinegar, stir well until it foams , and set it aside

In a separate mixing bowl, add all of the dry ingredients and mix well with a fork

Next slowly add all of the almond milk mixture to the dry ingredient mixing bowl and stir well while pouring

Add the remaining wet ingredients (except the honey and vegan butter) to the mixing bowl and stir until smooth

Pour the batter into a glass baking dish ( I use a 9x9 baking dish so the cornbread comes out thick still) and place on the middle rack in the oven

Bake for 38 minutes

Remove the hot pan from the oven, take a spoonful of vegan butter and layer it on the top of the cornbread, after that drizzle the honey over the top layer as well, and let the cornbread Bool off for a little bit before cutting and serving

Pairs Well With

Cooked Vegetables, Stews, Chilli, Bean dishes

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