Vegan Cornbread
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ยฝ tsp baking soda
- 1 tsp baking powder
- ยฝ tsp salt
- โ cup corn oil (or any vegetable oil)
- โ cup maple syrup (or agave syrup)
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup sweet corn (frozen, fresh, or canned (and drained well))
Method
- Preheat oven to 400f (200c), and grease a 9" (22cm) baking dish.
- In a medium mixing bowl, mix flour, cornbread, baking soda, baking powder, and salt. Then add oil, maple syrup, milk, vinegar and sweet corn and whisk together until just combined.
- Pour the batter in your prepared baking dish, and bake for 30 minutes or until a toothpick comes out clean.