Perfectly sweet vegan cornbread with whole corn kernels. Wonderfully moist and tender and makes the perfect side dish. Ideal comfort food!

1 cup (160g) + 2 Tbsp (16g) Yellow Cornmeal*
1 cup + 3 Tbsp (150g) All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup (240ml) Soy Milk (or sub almond milk)
1 Tbsp (15ml) Apple Cider Vinegar
1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
1/2 cup (112g) Vegan Butter
1/2 cup (100g) Brown Sugar
2 Tbsp (30ml) Maple Syrup
1 15oz (425g) Can Whole Sweet Corn (Drained)

Preheat the oven to 400°F (200°C) and spray a 9×9 inch square dish with non-stick spray and line the bottom with parchment paper.*
Add the yellow cornmeal to a mixing bowl and sift in the all purpose flour. Add the baking powder, baking soda and salt.
Add the apple cider vinegar to the soy milk and set aside.

next instruction :

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