Vegan Cornbread

By Barb Biagioli

This cornbread is the perfect side dish for your favorite winter soups, stews, and chilis! Perfectly sweetened and super comforting, moist, and fluffy, it’s bound to be your favorite cornbread ever.

Vegan Cornbread Recipe

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time:  25 minutes | Servings: 9

INGREDIENTS

•  1 cup yellow cornmeal (organic and stone ground)

• 1 cup einkorn flour

• 1 tbsp baking powder

• ¼ tsp Himalayan salt

• 1/3 cup coconut sugar

• 2 tbsp raw honey

• 1 cup coconut milk

• 1 tsp apple cider vinegar

• 1/3 cup coconut oil

INSTRUCTIONS

 1.     Preheat the oven to 400 degrees. Grease a round pie dish using coconut oil.

 2.     In a medium bowl, combine the coconut milk, apple cider vinegar, sugar, honey, and coconut oil and whisk together. Set aside for 5 minutes.

 3.     In a large bowl, whisk together the cornmeal, einkorn flour, baking powder, and the salt.

 4.     Combine the coconut milk mixture with the dry flour ingredients and whisk until well combined. Then pour the batter into the baking dish.

 5.     Bake for 25 minutes or until golden brown, until the center is completely cooked through. Remove from the oven and let cool for 5-10 minutes before slicing.  

6.     Serve with your favorite homemade chili or soup, or enjoy it as a snack with butter or jam!

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