This vegan cornbread is so soft, fluffy, and moist! It's the perfect companion to your favorite chilis and soups.
Servings 9 servings
Preheat oven to 400 degrees F.
Combine apple cider vinegar and dairy free milk to make a vegan buttermilk. Let sit for 10 minutes.
Grease a 9x9 pan.
Mix all the dry ingredients into a bowl. Stir with a spatula.
Add in wet ingredients, including the vegan buttermilk when ready.
Pour batter into greased pan and cook for 25-30 minutes or until a toothpick come out clean.
Best served warmed.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1piece | Calories: 219kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 254mg | Potassium: 178mg | Fiber: 2g | Sugar: 13g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg