This easy cornbread recipe is one of my favorite things to make in the fall! Serve it with a bowl of chili or soup, or enjoy it on its own with honey, butter, or jam.
Ingredients
1cupcornmeal
1cupplus 1 tablespoon all-purpose flour*
2teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsea salt
1cupalmond milk
1large egg*
¼cupmaple syrup
¼cupextra-virgin olive oil or any neutral oil
Instructions
Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the pan and bake for 25 to 32 minutes or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
Notes
*To make this vegan, replace the egg with 1 teaspoon apple cider vinegar, 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and decrease the flour by 1 tablespoon.