Cornbread is one of those basic yet delicious comfort foods. It’s perfect for pairing with chili. This recipe is simply a traidtional cornbread recipe and I swapped out cashew milk and egg replacer for the usual versions. If you prefer the regular version, feel free to use the regular ingredients.
Try this with the vegan chili recipe posted here. They time out to be done perfectly together.
Easy Vegan Corn Bread
The perfect bread on a cold winters day. This goes great with my Vegan Chili recipe.
Ingredients
- Cup 1/2 All-purpose flour
- Cup 3/4 Quaker enriched corn meal
- Cup 1/4 Sugar Optional
- Tsp. 1/2 Salt Optional
- Cup 1 Cashew Milk Unsweetened
- Cup 1/4 Vegetable Oil
- Tbsp 1 Bob’s Red Mill Egg Replacer Mix well with 2 Tbsp of water let thicken for 1 minute.
Instructions
- Heat oven to 400 degrees
- Grease 8 or 9-inch pan
- Combine dry ingredients
- Stir in Cashew milk, oil, and egg replacer
- Mix just until dry ingredients are moistened
- Pour batter into prepared pan
- Bake 20 to 25 minutes or until golden brown
- Insert wooden pick in center of the bread to test if done. It should come out clean.
- Serve warm
Notes
Check out my Vegan Chili recipe to create a winning combination.
CategoriesFood
