Let the feasting begin! It’s vegan cornbread to the rescue of any meal that requires just a little something special added!
Soups and chilis are a staple for healthy hardy meals. But they can get a little boring and sometimes need a little more oomph. Adding a healthy side is sometimes a little tricky especially if you have picky eaters. Cornbread to the rescue!
Cornbread is so versatile and can be made as muffins or just in a pie pan. It comes together very quickly and goes with almost any soup. And leftovers can be served for breakfast with a slather of jam. Tasty!
Cornmeal is a healthy grain that an excellent source of carbohydrates. Carbs are essential for brain function and to keep your energy. It is needed in everyone’s diet. Cornmeal also has iron, dietary fiber, and zinc. Coconut oil is also very helpful in raising your HDL cholesterol and is also known as a healthy fat.
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour or gluten free flour
- 1 teaspoon Sunwarrior Sea Salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour almond milk*
- 1/2 cup almond milk
- 1 flax egg
- 3 tablespoons melted coconut oil
Preheat oven to 400 degrees.
Combine cornmeal, flour, salt, baking powder and baking soda in a medium size bowl. Then add soured almond milk, almond milk, flax egg and coconut oil to dry mixture. Combine well. Pour into greased deep dish pie plate or 8x8 square pan or muffin tins. Bake for 20 to 25 minutes for pan or 15 to 20 minutes for muffins or until golden brown.
*Soured almond milk: Add 1 tablespoon of vinegar to bottom of 1 cup and fill the rest of the way up with almond milk.
**Flax egg: Add 1 T ground flax seed to 2.5 T water. Stir and let sit for 5 minutes before using.