Vegan cornbread

This quick-to-make, buttery, maple-sweetened is the perfect companion to any stew or soup.

Serves: 8


1 cup all-purpose 1.25 tablespoon cornmeal

1/3 cup of light brown

1 tablespoon

½ teaspoon salt 4 tablespoons butter, melted

1 cup unsweetened vegan

3 tablespoons plus extra for serving maple syrup

Vegan butter, for serving

How to prepare:

Preheat oven to 400 degrees Fahrenheit. Prepare a square 8-inch baking dish with cooking spray and set aside.

Combine flour, cornmeal, brown sugar, baking powder, and salt in a large bowl.

Stir together melted butter, milk, and maple syrup in a medium bowl until just mixed. Incorporate the milk mixture into the flour mixture and stir until just incorporated.

Bake for 20 to 22 minutes, or until a knife inserted into the center of the batter comes out clean. Allow it cool for 5 to 10 minutes in the pan before serving with butter and maple syrup.

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