Moist Vegan Cornbread

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

1. 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.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together almond milk, vegetable oil, and apple cider vinegar.
4. Pour wet ingredients into the dry ingredients and mix until just combined.
5. Pour batter into the prepared pan and spread into an even layer.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. 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.