Vegan Cornbread | Dorothy Lane Market

Vegan Cornbread

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 6 Tbsp vegan buttery spread, melted
  • 1½ cups yellow cornmeal
  • 1 cup white spelt or all-purpose flour
  • 2½ Tbsp sugar
  • 1¼ tsp salt
  • 3½ tsp baking powder
  • 6 Tbsp unsweetened applesauce
  • 1⅛ cups non-dairy milk

INSTRUCTIONS

1
Preheat the oven to 350°F and lightly grease a 9-inch round or square pan.
2
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder. Add the applesauce, vegan buttery spread, and non-dairy milk. Stir until combined, then pour into the prepared pan.
3
Bake at 350°F for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes outs clean.

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Vegan Cornbread

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 6

INGREDIENTS

  • 6 Tbsp vegan buttery spread, melted
  • 1½ cups yellow cornmeal
  • 1 cup white spelt or all-purpose flour
  • 2½ Tbsp sugar
  • 1¼ tsp salt
  • 3½ tsp baking powder
  • 6 Tbsp unsweetened applesauce
  • 1⅛ cups non-dairy milk

INSTRUCTIONS

1
Preheat the oven to 350°F and lightly grease a 9-inch round or square pan.
2
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder. Add the applesauce, vegan buttery spread, and non-dairy milk. Stir until combined, then pour into the prepared pan.
3
Bake at 350°F for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes outs clean.

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