Vegan Cornbread

 Vegan Cornbread is a moist, slightly sweet, and crumbly side dish that pairs well with soups, stews, or holiday meals. It's easy to make and packed with flavor, without any eggs or dairy. Here’s a simple recipe to make the perfect vegan cornbread:

Ingredients:

1 cup cornmeal

1 cup all-purpose flour (or whole wheat flour for a heartier option)

1/4 cup coconut sugar (or maple syrup for a sugar-free version)

1 tbsp baking powder

1/2 tsp salt

1 cup non-dairy milk (such as almond, oat, or soy milk)

1/4 cup vegetable oil (or melted coconut oil)

1 tbsp apple cider vinegar (or lemon juice)

1 tsp vanilla extract (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

Grease or line an 8x8-inch baking pan or an 8-inch round cake pan with parchment paper.

2. Make the Wet Ingredients:

In a small bowl, mix the non-dairy milk with the apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan "buttermilk."

Add the vegetable oil and vanilla extract to the milk mixture and stir to combine.

3. Make the Dry Ingredients:

In a large bowl, whisk together the cornmeal, flour, coconut sugar, baking powder, and salt until well combined.

4. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

5. Bake the Cornbread:

Pour the batter into the prepared pan and spread it evenly.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve:

Let the cornbread cool in the pan for about 10 minutes before slicing it into squares or wedges.

Serve warm with vegan butter, maple syrup, or your favorite chili or stew.

Tips:

Add-ins: You can add corn kernels, chopped jalapeños, or vegan cheese for extra flavor.

For a Softer Texture: If you prefer a lighter, fluffier cornbread, you can replace part of the all-purpose flour with cake flour or use a combination of cornmeal and oat flour.

Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Vegan Cornbread is a perfect addition to your meal, with its soft, moist texture and subtle sweetness. It’s easy to make and sure to be a crowd-pleaser!