VEGAN CORNBREAD

Who else is a fan of cornbread? Personally, I have been a fan since my childhood and my mom’s go to was the classic Jiffy box version. While in a time crunch these options are okay I think taking ten more minutes to make this version I am sharing with you today is worth the effort. This recipe comes together quickly in about 25- 30 minutes and one of the ways that I enjoy pairing it is with one of my soups or with my pot pie which can be found here:https://www.simplidished.com/blog/vegan-mushroom-pot-pie

Watch me make it on Youtube : https://www.youtube.com/watch?v=RnzNh5UJrv0

INGREDIENTS:

1 1/4 cups flour

1 cup cornmeal

2/3 cup sugar

1 tbsp baking powder

1 tsp sea salt

1 tsp black pepper

1 1/4 cup almond milk

1/3 cup canola oil

15 oz cream of corn

INSTRUCTIONS:

1.Get a mixing bowl and add in all your dry ingredients together including your flour, cornmeal,sugar, baking powder, sea salt and black pepper.

2. Add your wet ingredients including your almond milk, canola oil and cream of corn

3. Combine until smooth

4. Spray your oven safe pan or pie pan and then pour in your cornbread mixture. Optional but at this point you can add in serranos for a lot of spice or you can add jalapenos for a more mild taste.

5. Bake at 400F for 20-25 minutes until golden brown and edges are puffed up. Place a toothpick in the center and make sure it comes out clean.

6. Enjoy on it’s own or with a pot pie , soup or whatever your favorites are.

Oven Safe Pan  https://amzn.to/45JbLRc

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