Vegan Cornbread Bake
Ingredients
- 3/4 cup (177 ml) of coconut milk (full fat)
- 3/4 cup (177 ml) of oat milk (unsweetened)
- 1 1/2 tablespoons (23 ml) of apple cider vinegar
- 1 teaspoon of vanilla
- 1 cup (140 grams) of yellow cornmeal (medium grind)
- 1 cup (125 grams) of gluten-free flour (I use Bob’s Red Mill 1 to 1 GF flour) OR (teff flour)
- 1/4 cup (50 grams) of beet sugar (or granulated sugar)
- 3/4 teaspoon of fine sea salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
Preparation
Preheat oven to 400°F and grease a baking pan.
In a bowl, mix together the coconut milk, oat milk, apple cider vinegar, and vanilla until well combined.
In another bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Pour the wet mixture into the dry ingredients and stir until just combined, avoiding overmixing.
Transfer the batter to the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before cutting into squares and serving.
