Vegan Cornbread

 
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As a child cornbread was always one of my favorite sides at dinner time.

When I saw that making vegan cornbread was possible I quickly grabbed some cornmeal and started cooking! After making this recipe I shared some with my family (non-vegans) and they loved is and asked for more! This recipe is being booked as one of my favorites and did I mention is requires less than 10 ingredients? Vegan cornbread lovers raise your hands in a hip hip hooray!

This vegan cornbread would go great with some of our soups, trying pairing it with our Spicy Italian Vegetable Soup or Cannellini and Kale Soup 
 
If you make this soup, we would love to know! Tag @badtothebowl on social media. 
 

Vegan Cornbread

Recipe by Rachel HomanCourse: Sides, Soups

Easy vegan cornbread that the whole family will love!

Ingredients

  •  

    1 1/4 cup cornmeal

  • 1/2 cup white sugar

  • 1 TBSP baking powder

  • 1 cup all-purpose flour

  • 1/2 tsp salt

  • 5 TBSP vegan butter, melted (Earth Balance is a great vegan butter brand)

  • 1 cup almond milk (soy milk works also)

  • **1 cup of corn kernels is a great addition to this recipe!

Directions

  • Preheat the oven to 400 degrees. Combine all dry ingredients to a bowl
  • Add in almond milk and vegan butter. Mix ingredients (it is best to hand mix this recipe instead of using a high speed mixer to avoid over mixing)
  • Add in corn kernels if using.
  • Pour batter in greased pan and bake for 20-25 minutes
  • Let cool then enjoy!

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