Lazy Vegan Snacks
I already feel like you owe me. You have no idea how many pages I had to scroll down to copy this recipe off of one of the first page search results for vegan cornbread with Nutella. It’s worth it though, this is both easy and lifechanging. LIFE CHANGING. Are you fat? Old? Unemployed? Iraqi? This vegan cornbread with Nutella recipe will fix all of that and CHANGE YOUR LIFE.
DESCRIPTION
You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.
INGREDIENTS
1 1/2 cup medium grind cornmeal (fine grind also works)
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup sugar
2 cups unsweetened soy or almond milk
1 1/2 teaspoon apple cider vinegar
1/2 cup refined coconut oil, melted
INSTRUCTIONS
Preheat the oven to 375 degrees. Use coconut oil to liberally grease a 9 x 9″ pan.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Stir until just combined. Pour into the prepared pan.
Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
Category: Baked
Method: Baked
Cuisine: American
Keywords: Cornbread Recipe, Vegan Cornbread, Vegan Cornbread Recipe
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