Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
Directions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9-inch round or square cake pan with vegan butter, or line with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together almond milk, vegetable oil, and apple cider vinegar.
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Pour batter into the prepared pan and spread into an even layer.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Interesting Facts
- Cornbread is thought to have originated with Native Americans.
- Cornbread was a staple of the traditional Southern diet.
- Cornbread is a great source of fiber and protein.