Easy Vegan Cornbread

175 g (1 cup + 2 Tbsp) fine cornmeal (polenta)

150 g (1 ¼ cups) plain (all-purpose) flour (or a plain gluten-free flour blend plus ¼ tsp xanthan gum IF the flour blend doesn't include it)

1 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

½ tsp salt

60 g (⅓ cup) light brown soft sugar

330 ml (1 ¼ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best but any will work)

2 tsp cider or white wine vinegar

120 g (½ cup) vegan butter/margarine (melted (or use 120ml (½ cup) neutral oil))

Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20cm/8 inch square cake tin and line with baking parchment.
Place the cornmeal, flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk well to combine.
Add the milk, vinegar and melted butter and whisk until no dry lumps remain.
Pour the batter into the prepared tin and spread level. Bake for 20-30 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin then slice into squares and serve. Store any leftovers in an airtight container for up to five days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m