Ingredients
Dry
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Organic cane sugar
- 1 Tbsp Baking powder
- 0.5 tsp Salt
Wet
- 1.25 cup Unsweetened plant milk (soy or oat)
- 1 Tbsp Apple cider vinegar
- 0.33 cup Organic vegetable shortening (melted and slightly cooled)
Method
- 1. Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch baking pan with a small amount of organic shortening.
- 2. In a small bowl or measuring cup, whisk together the plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create vegan buttermilk.
- 3. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, organic cane sugar, baking powder, and salt until well combined.
- 4. Pour the vegan buttermilk and melted organic shortening into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- 5. Transfer the batter into the prepared baking pan, spreading it out into an even layer.
- 6. Bake on the center rack for 20 to 25 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
- 7. Allow the cornbread to cool in the pan for 10 minutes before slicing into 8 squares. Serve warm.
Chef's notes
For a slightly sweeter cornbread, you can increase the organic cane sugar to 1/3 cup or drizzle the finished slices with maple syrup. To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.