Cornbread, Vegan Buttermilk, Gluten-Free

Ingredients

• Gluten-free flour (or all-purpose, if you don’t mind the gluten)
• Yellow cornmeal
• Baking soda
• Baking powder
• Vegan butter or margarine, or neutral oil
• Coconut sugar or organic cane sugar
• Salt

For the Vegan Buttermilk

• Unsweetened and unflavored plant milk (almond milk, soy milk, and oat milk work well)
• Lemon juice or apple cider vinegar
• baking powder

buttermilk

• 2 parts of baking soda
• 2 parts of cream of tartar
• 1 part of cornstarch (also known as Maizena).
• 1 ¼ cups gluten-free flour or all-purpose, or strong flour
• 1 cup yellow cornmeal medium grind
• ½ cup organic sugar cane or white granulated sugar
• ½ teaspoon salt

½ teaspoon baking soda

• 1 ½ teaspoon baking powder
• ⅓ cup vegan butter melted, margarine, canola, and avocado oil
• 1 ¼ cup unsweetened soy milk or almond milk recipe, soymilk recipe
• 1 tablespoon lemon juice or apple cider vinegar
• FOR SERVING optional
• Vegan butter
• Maple syrup
• Vegan Chili recipe

Directions

1. Preheat the oven to 400ºF and lightly grease an 8 x 10” pan (20 x 25 cm), 8 x 8” (20 x 20 cm), or a 9-inch (23 cm) round cake pan.
2. Make the buttermilk. Measure out soy milk and add lemon juice. Set aside.

Mix the dry ingredients.

1. Add the wet ingredients. Stir until well combined.
2. Pour into a pan. Pour the batter into the prepared pan.
3. Bake for 20-25 minutes, until the top looks golden and a knife inserted into the center comes out clean.

Nutrition

166 kcal Calories: 166kcal Carbohydrates: 28g Protein: 3g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Trans Fat: 1g Sodium: 246mg Potassium: 79mg Fiber: 3g Sugar: 9g Vitamin A: 292IU Vitamin C: 1mg Calcium: 70mg Iron: 1mg Saturated Fat Trans Fat Monounsaturated Fat Sodium Carbohydrates Vitamin A