This simple cornbread recipe is wholesome, moist, and extremely easy to mix together and throw into the oven! It is perfect with a soup, dinner, or alone as a snack on these cold fall days. I made a batch for dinner a few nights ago, paired with pizza beans (giants beans with tomato sauce, herbs, vegetables, and cheese).
At home, I bake my cornbread in cast iron skillets, but now since I am living at Drexel, I bake my cornbread in anything that will fit it.
This past week my best friend, Nora, and I went into the city for a class that we are both a part of. Once we got free time to do as we please, Nora and I walked to Union Square Green Market. We both LOVE farmers markets, and this one did not disappoint. I have been wanting to go for a while, so I was excited that I found the time for this NYC visit.
For Halloween, my friends and I got together to carve pumpkins too! I roasted the seeds from them all with everything bagel seasoning from Trader Joes, and a little oil.
Whole Wheat Vegan Cornbread
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cups milk (non dairy or dairy)
- 2 tablespoons maple syrup
- 6 tablespoons oil
- 1 1/2 cups cornmeal
- 1 3/4 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoons salt
Preheat the oven to 350 degrees.
Mix the cornmeal, flour, baking soda, salt, and sugar together. Set aside.
Mix the apple cider vinegar, milk, maple syrup, and oil together.
Make a well in the center of the dry ingredients, and add the wet mixture. Mix until combined and no flour is visible.
Pour the batter into either a 12 inch cast iron skillet or a 9×9 square baking pan.
Bake for 30-40 minutes, or until the top is lightly golden and a toothpick inserted into the center of the cornbread comes out clean.