“I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Stir first three ingredients together.
  3. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
  4. Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

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