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Easy & Delicious Vegan Cornbread Recipe

Cornbread is a beloved staple in many cuisines, particularly Southern American, known for its sweet and savoury flavours. For those who follow a plant-based diet, making cornbread can seem daunting. However, this easy vegan cornbread recipe proves that it’s not only simple to prepare but also absolutely delicious.

Why Vegan Cornbread?

Vegan cornbread is an excellent alternative to traditional recipes, as it eliminates dairy and eggs yet retains the moist, fluffy texture and rich flavour you expect from this classic dish. This recipe is perfect for those who are lactose intolerant, following a vegan lifestyle, or simply looking to try something new. It’s versatile enough to be served as a side dish, with soups and stews, or even as a delightful snack on its own.

Ingredients

To make your own vegan cornbread, you’ll need the following ingredients:

• 200g cornmeal (also known as polenta or maize meal)
• 150g all-purpose flour
• 100g granulated sugar or coconut sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 240ml almond milk (or any plant-based milk of your choice)
• 60ml vegetable oil (coconut oil or melted vegan butter work well)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 200°C (180°C fan) or 400°F. Grease a 9-inch (23 cm) square baking dish or line it with parchment paper for easy removal.

2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended.

3. Prepare Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract (if using). Allow the mixture to sit for a few minutes; this will curdle the almond milk slightly, mimicking buttermilk.

4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter should be thick but pourable.

5. Bake: Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

6. Cool and Serve: Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely. Slice and serve warm, perhaps with a dollop of vegan butter or maple syrup for added sweetness.

Tips for Perfect Cornbread

• Add-ins: Feel free to customise your cornbread by adding in extras like corn kernels, diced jalapeños for a kick, or even some chopped herbs for a savoury twist.
• Storage: Keep leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. You can also freeze slices for up to three months.
• Reheating: To enjoy your cornbread again, simply pop it in the microwave for a few seconds or warm it in the oven.

Conclusion

This easy and delicious vegan cornbread recipe is sure to become a favourite in your household. Its moist texture and subtly sweet flavour make it a wonderful accompaniment to a variety of meals or a delightful treat on its own. Whether you’re a seasoned vegan or just looking to try something new, this cornbread is an excellent choice that everyone will love. So roll up your sleeves, grab your ingredients, and enjoy the warmth and flavour of homemade vegan cornbread!

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