Vegan Recipe: Vegan Cornbread

This is the easiest recipe ever and goes with absolutely any meal. The first time I made it, it accompanied some vegan chili. I made some minor adjustments but the recipe came from Post Punk Kitchen that has an exhaustive list of vegan eats. Check them out!

Vegan Cornbread

2 cups cornmeal (In Spain all I could find was polenta but it worked out fine)

1 cup all-purpose flour

2 tsp baking powder

1/3 cup vegetable oil

2 Tbsp brown sugar

2 cups non-dairy milk

2 tsp apple cider vinegar

½ tsp salt

Preheat the oven to 350 degrees Fahrenheit and grease and flour a baking pan. In a bowl wisk together the non-dairy milk and vinegar. In a separate bowl mix the dry ingredients together. Add the oil and brown sugar to the non-dairy milk mixture and wisk until it becomes foamy and bubbly, about 2 minutes. Pour the wet ingredients into the dry ingredients and mix to combine. Then add the mixture to the baking pan and bake 30-35 minutes.