About the Recipe
As a vegan, I am always on the lookout for delicious and healthy alternatives to traditional dishes. And let me tell you, this sweet cornbread has quickly become a staple in my kitchen.
Inspired by my love for southern comfort food, I set out to create a vegan version of this classic dish. After much experimentation, I am thrilled to have perfected a recipe that is not only completely plant-based, but also irresistibly moist, sweet, and full of corn flavor.
I am excited to share this recipe with all of you, as it has become a family favorite and I know it will become one in yours too. So let's get baking and indulge in a warm slice of my vegan sweet cornbread - a perfect addition to any meal or simply as a sweet treat. Trust me, your taste buds will thank you.
Ingredients
1 1/4 c. all purpose flour
1 c. yellow corn meal
2/3 c. granulated sugar
1 tsp vanilla extract
1 tsp salt
1 tbsp baking powder
1 1/4 c. unsweetened almond milk
1/3 c. canola oil
Preparation
Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.