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Vegan cornbread with virgin coconut oil
This recipe is very easy to make and pretty impossible to screw up. It is a perfect vegan baked good for making specially with kids, or making an easy side dish for your chili.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Energy193 cal
INGREDIENTS
- 1 ½ cup medium grind cornmeal
- 1 ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup sugar
- 2 cups unsweetened soy or almond milk
- 1 ½ teaspoon apple cider vinegar
- ½ cup virgin coconut oil
STEPS
1
Heat the oven to 375 degrees. Use coconut oil to liberally grease a pan
2
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar.
3
Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Stir until just combined. Then pour into the prepared pan.
4
Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Store any leftovers at room temperature covered with a towel for about 3 days.
- 16 servings per container
- Amount per serving
- Calories193
- % Daily Value*
- Total Fat7.8 g10%
- Saturated Fat5.8 g29%
- Total Carbohydrate28.7 g10.44%
- Dietary Fiber1.3 g4.64%
- Total Sugars9 g
- Protein3 g6%
- Vitamin D (Cholecalciferol)0.5 IU0.06%
- Calcium155 mg11.92%
- Iron1.3 mg7.22%
- Potassium350.8 mg7.46%
- Vitamin A1.3 mcg0.14%
- Vitamin C (Ascorbic Acid)0 mg0%
- Magnesium22.8 mg5.43%
