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.
1cupplus 1 tablespoon all-purpose flour*
¼cupextra-virgin olive oil or any neutral oil
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.
*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.