Easy vegan cornbread

Cornbread is a fall must have and it’s used in stuffing for thanksgiving. I recently found out the difference between stuffing and dressing.
Stuffing. Stuffing is when the it is stuffed inside the turkey or if you stuff it into something.
Dressing. Dressing is when it’s served in a bowl and not stuffed inside a turkey or etc.

Stuffing or dressing?

I would choose dressing because I’m vegan so the dressing being stuffed inside a turkey will never happen. I might stuff it inside an acorn or butternut squash though.

ok back to the cornbread…this is by far the best cornbread I’ve made! Before I was vegan I made cornbread muffins and they did not work right and this being vegan strangely came out fantastic!

All purpose flour. Don’t use whole wheat flour my friend oh no! Whole wheat flour my be better for you but it will change this recipe big time. If you do end up making it and it turned out great I owe you some credit🙌
Cornmeal. Don’t use self rising, cornbread mix, cornmeal with baking powder or anything like that. I used normal plain cornmeal and added my own baking powder.
Dairy free milk. I used unsweetened coconut milk so this is nut free. Any milk will work. I’ve tried a vegan buttermilk version in mini Bundt tins and it was delicious! (Image below👇).

Oil. You’ll want to use light tasting oil so I used avocado oil. Light olive oil or vegetable oil are other good options.

• ingredients

• category: American

• serves: 12

• prep time: 5-7 minutes

• bake time: 20-25 minutes

• 1 1/4 cup of all purpose flour.
• 1 cup of cornmeal.
• 3 tbsp-1/4 cup of cane sugar.
• 1/2 tsp sea salt.
• 1 tbsp baking powder.
• 1 1/4 cup of dairy free milk.
• 1/3 cup of light tasting oil.
Directions