Vegan and Gluten Free Cornbread
How to make vegan and gluten free Cornbread
9
pieces
Equipment
- 6" square (or round!) baking pan or 12 cup muffin pan (not jumbo), lined
- Microwaveable Jug or dish
Ingredients
- ½ cup Butter - vegan
- ½ cup Granulated Sugar
- ¾ cup Soy Milk - or unsweetened plant-based milk of your choice
- ½ cup Soy Yogurt - Natural, unsweetened
- 1 cup Plain Flour - gluten-free brand of your choice (or use regular plain flour if not gluten intolerant)
- 1 cup Cornmeal - coarse
- 3 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tsp Salt
Instructions
- In a microwaveable dish, melt the butter and sugar together, about 30 secs
- Stir in the yogurt and milk
- In a large bowl, whisk together all the other ingredients. Make a well in the centre
- Pour in the wet ingredients and gently mix until combined. Don't worry about a few odd lumps here and there. Add in any extras you might like to add at this point.
- Pour into your prepared lined baking dish or muffin tin.
- Bake in a preheated oven at 200c for 35-40 minutes or until golden brown.
- Leave to cool in the pan for about 5 minutes before cutting into squares or lifting out the muffins
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.