Description
A delicious and easy recipe for Vegan Buttermilk Dairy Free Cornbread made in just one bowl.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix the almond milk and apple cider vinegar, and let it sit for a few minutes to curdle.
- Add the maple syrup and vegetable oil to the milk mixture and stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a sweeter cornbread, add more maple syrup.
- Store leftovers in an airtight container for up to 3 days.
- This cornbread pairs well with soups and stews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg