Cornbread Recipe – Vegan
- 2 cups Cornmeal
- 2 cups Plain Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1 cup Sunflower Oil
- 2 cups Water
- 2 tsp Vinegar
I first discovered cornbread when we came back from our honeymoon in America and decided to try thanksgiving foods. I don’t think it’s really a thing in the UK so we tried it along with American stuffing, dinner rolls, green bean casserole and sweet potato casserole. Some of the things we tried have made it into our everyday meals.
We really enjoyed the cornbread and so now I make it quite often. We love it with bean chilli and it’s nice to have a change from rice every now and again. It’s very versatile (you can even eat it on its own with butter) and you can add all sorts of things into it. Try adding some garlic or herbs for an easy way to add flavour. Sometimes the cornmeal can be a bit difficult to find (if you live in a city it might be easier to find) but we usually find it in the world foods section of a supermarket.
Tonight we are having left over black bean enchilada bake (made from this recipe). It’s one of our favourite things to eat. We like it with tortilla chips one night and then I usually make cornbread to eat with the leftovers. So that’s what we are eating our cornbread with tonight. Sometimes I have to make a half batch of cornbread because otherwise I will just eat it all. That’s how good it is.
Preheat the oven to 220c, put the oil in a large baking dish and put it in the oven to heat up.
In a large bowl mix together the flour, cornmeal, baking powder and salt.
Once the oven has come up to the correct temperature mix in the water and vinegar. Then carefully remove the pan from the over, pour the oil into the bowl and mix (be very careful that it doesn’t splatter you). Pour the mixture back into the pan and bake for 20-25 minutes (until a knife comes out clean). Cool for 10 minutes before slicing and serving.