WFPB Oil Free Cornbread
WFPB Oil Free Cornbread
Equipment
Ingredients
Dry Ingredients
- 1 ⅓ cup medium grind cornmeal
- ⅔ cup Gluten free flour, oat flour or All purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 ¼ cup plant based milk
- ½ cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 3 tbsp maple syrup or agave
- ½ cup frozen or can corn
Instructions
- Preheat oven to 400 degrees F and line 8 x 8 baking pan with parchment paper.
- In a measuring cup add the plant based milk and apple cider vinegar, stir and set aside for 10 minutes to make "buttermilk" This will make your cornbread light and fluffy.
- In a large bowl, add the dry ingredients and whisk to combine. In the measuring cup with the plant based milk, add the remaining wet ingredients and then add the wet ingredients to the dry and using a spatula to combine. Don't over stir.
- Transfer the batter to prepare pan. Bake for 25-30 minutes. Check at 25 minutes by using a toothpick and if it comes out clean, your bread is done. Remove and allow to cool in the pan for 5 minutes and remove and allow to cool completely.
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