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Vegan Buttermilk Dairy-Free Cornbread (One Bowl) – Vegan With Curves

Cornbread has long been a cherished staple in kitchens across the globe, offering a comforting, slightly sweet, and savoury bread that pairs beautifully with a variety of dishes. For those who are vegan or lactose intolerant, traditional recipes can often pose a challenge. Thankfully, Vegan With Curves has crafted an easy, delightful solution with their Vegan Buttermilk Dairy-Free Cornbread recipe. Best of all, it involves just one bowl for preparation, making clean-up a breeze!

The Allure of One-Bowl Recipes

In the busy world we live in, simplicity is key, especially when it comes to cooking. One-bowl recipes have surged in popularity due to their efficiency and ease. No need for multiple mixing bowls or complicated steps; just gather your ingredients, mix away, and you’re on your way to baking deliciousness. This Vegan Buttermilk Dairy-Free Cornbread epitomises this approach.

Ingredients You’ll Need

The beauty of this cornbread lies not only in its simplicity but also in the accessibility of its ingredients. Here’s what you’ll need:

• Cornmeal: The star of the show; opt for a medium or fine grind for the perfect texture.
• Flour: All-purpose flour works beautifully, but feel free to substitute with gluten-free options if desired.
• Baking Powder and Baking Soda: These leavening agents will ensure your cornbread rises to fluffy perfection.
• Salt: To enhance the flavours.
• Maple Syrup: A natural vegan sweetener that adds just the right touch of sweetness.
• Non-Dairy Milk: Almond milk, soy milk, or oat milk can all work well here.
• Apple Cider Vinegar: This ingredient acts as a buttermilk substitute, adding acidity that will react with the baking soda.
• Vegetable Oil or Melted Coconut Oil: For moisture and richness.

The Method

1. Preheat Your Oven: Start by preheating your oven to 200°C (390°F) and greasing a baking dish or lining it with parchment paper.

2. Mix the Wet Ingredients: In your mixing bowl, combine the non-dairy milk and apple cider vinegar, allowing them to curdle slightly—this is your vegan buttermilk! Add the maple syrup and oil, whisking until fully blended.

3. Combine Dry Ingredients: To the same bowl, add the cornmeal, flour, baking powder, baking soda, and salt. Stir until just combined; be careful not to overmix, as this could lead to dense cornbread.

4. Pour and Bake: Pour the batter into your prepared dish and smooth the top with a spatula. Bake for about 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

5. Cool and Serve: Once baked, allow your cornbread to cool slightly before slicing. This cornbread is best served warm and can be enjoyed on its own or paired with soups, stews, or barbecued dishes.

Why You’ll Love It

The result is a beautifully golden, moist cornbread that embodies the perfect balance of sweetness and savouriness. Its soft texture makes it a delightful addition to any table, and you won’t miss the dairy one bit! Whether you’re serving it at a cosy family gathering, a picnic, or simply enjoying it as a quick snack, this Vegan Buttermilk Dairy-Free Cornbread is sure to impress both vegan and non-vegan eaters alike.

Final Thoughts

Vegan With Curves’ Vegan Buttermilk Dairy-Free Cornbread is not just a recipe; it’s a celebration of food that accommodates diverse diets without sacrificing flavour. With its straightforward one-bowl method, it encourages anyone to try their hand at vegan baking, regardless of their skill level. So, gather your ingredients, roll up your sleeves, and enjoy the warmth and comfort of homemade cornbread that not only nourishes your body but also aligns with your values. Happy baking!