This cornbread is so easy to make! It’s a perfect pairing to my Vegan Chili and I suggest making it while the chili simmers. Athletes, this cornbread is the perfect treat for right after your hard workouts when your body is in need of simple carbohydrates to replenish depleted glycogen stores. Enjoy!
- 1 1/4 cups all-purpose flour (or your gluten free flour of choice)
- 1 cup yellow cornmeal
- 1/4 cup raw sugar
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 1/4 cup unsweetened almond (or non-dairy) milk
- 1/3 cup canola oil
Preheat the oven to 400 degrees F
Lightly grease an 8×8 pan or muffin tin (I like to use coconut oil to grease)
In a large bowl, combine and mix the flour, cornmeal, sugar, salt and baking powder
Next, pour in the almond milk and canola oil.
Stir until well combined.
Pour batter into prepared pan.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean
Let me know in the comments if you try it and if you like it!