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Susan's Vegan Cornbread

I miss real, actual bread made with all my favorite allergens: milk, eggs, and wheat gluten. I’ll buy allergy free bread to make a quick sandwich that tastes like soggy cardboard, but it’s a poor substitute for the real thing. Recently, we had a pre-holiday potluck, and our neighbor Susan brought a pan of vegan cornbread that actually tastes like the real thing!
(Southern girl that I am, I immediately added black eyed peas to the grocery list so I can make one of my favorite comfort-foods, seasoned black-eyed peas layered over a slice of hot buttery cornbread.)

Ingredients

  • 1¼ cup all purpose flour
  • 1 cup yellow corn meal
  • ⅔ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1¼ cup unsweetened almond, coconut, or oat milk
  • ⅓ cup canola oil (I used olive oil)

Instructions

  • Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the dairy-free milk and oil. Stir until well combined. Pour batter into prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  • Can add 1/2 cup of corn to mixture.