Vegan Soft Buttery Cornbread (Print Version)

Moist, golden vegan cornbread with tender crumb and buttery taste. Ideal for pairing with soups or salads.

# Ingredients:

01 - 1 cup plant-based milk of choice
02 - 1 tablespoon white vinegar or apple cider vinegar
03 - 3 tablespoons applesauce or non-dairy yogurt
04 - 3 tablespoons vegan butter, coconut oil, almond butter, or applesauce for fat-free option
05 - 1 1/3 cups corn
06 - 1 cup cornmeal
07 - 1 cup flour (spelt, white, oat, or gluten-free all-purpose)
08 - 4 teaspoons baking powder
09 - 1 teaspoon salt
10 - 3 tablespoons sugar or sweetener of choice

# Steps:

01 - Whisk together all liquid ingredients and allow to sit for 10 minutes or more.
02 - Preheat your oven to 350°F and line or grease an 8x8 inch baking pan.
03 - Combine all ingredients, pour the batter into the prepared pan, and bake for 25 minutes.
04 - For best results, let the cornbread sit overnight, loosely covered with a towel, before serving.

# Notes and Tips:

01 - The recipe texture improves if it rests overnight under a towel.
02 - To make muffins, reduce the baking time to 17 minutes.

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