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Vegan Cornbread
9 servings at $.51 per serving
1 1/4 cup cornmeal
1 cup all-purpose flour
1 cup almond milk (unsweetened)
5 tbsp avocado oil
1 tablespoon baking powder
1/2 teaspoon salt
Preheat your oven to 400F (200C), and pour enough oil in the bottom of an 8" cast iron skillet to just cover the bottom. Set to med-high heat.
Mix all ingredients together. Stir until just combined. Don't over mix it. Pour into the greased skillet, and let cook for a minute before adding to oven. (Makes 2 pans, so don't overfill!)
Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Vegan Cornbread: Project
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