Ingredients
1¼ cups all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 tsp salt
1 tbsp baking powder
1¼ cup almond milk, unsweetened
⅓ cup canola oil
Preparation
Preheat the oven to 400 degrees F.
Lightly grease an 8x8-inch square baking pan or a 9-inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder and stir.
Pour in the almond milk and canola oil. Stir until well combined. Pour the batter into the greased pan.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Slice your vegan cornbread and serve. Enjoy!
