Thanksgiving Vegan Cornbread Loaf
This cornbread is great for avocado toast or slathered with jam, or after a few days, makes perfect croutons.
Ingredients
- 2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tsp salt
- 2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp ground flaxseed
- 1/4 cup melted refined coconut oil
Nutrition
4 servingsInstructions (click to mark complete)
Preheat oven to 350 degrees and grease an 8½ x 4-inch loaf pan
Preheat oven to 350 degrees and grease an 8½ x 4-inch loaf pan. In a large mixing bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt, and stir.
In a small mixing bowl, whisk almond milk, apple cider vinegar, and flaxseeds
In a small mixing bowl, whisk almond milk, apple cider vinegar, and flaxseeds. Set aside to allow vinegar to curdle milk and flaxseeds to soak up liquid. Whisk in oil.
Form a well in center of dry ingredients and pour in wet ingredients
Form a well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, stir just enough to moisten dry ingredients (small lumps in batter are fine). Do not overmix.
Scoop batter into prepared pan and bake
Scoop batter into prepared pan and bake. Insert a sharp knife into center of loaf and when knife emerges clean, it’s done. If batter is still a little wet, bake another. Remove from oven, let cool in pan, then remove from pan and cool completely.
Original source: https://vegnews.com/recipes/vegan-cornbread-loaf