1cup plant based milk (unsweetened and unflavored)
1/4cupmelted vegan butter
1teaspoonapple cider vinegar
Preheat your oven to 350 F.
In a large bowl, combined 1 cup of flour, 1 cup of cornmeal, 1/4 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Stiff together lightly until combined.
In a separate large bowl, mix together 1 cup of plant based milk of choice, 1/3 cup of canola oil, 1/4 cup of melted vegan butter, and 1 teaspoon of apple cider vinegar. Mix together till combined
Add your wet ingredients to your dry ingredients and mix until combined. DO NOT OVER MIX OUR BATTER.
Pour batter into a 9x9 inch baking pan and bake for 20-25 minutes. You know it is done once you stick a toothpick into it and it comes out clean. (see photo above)
Allow to cool before cutting. Serve with your favorite soup and chili. Will store in refrigerator for 5 to 7 days and in the freezer for 2 to 3 months.
Nutritional Information Per Serving
Fat 15 g
Carbohydrates 26 g
Fiber 2 g
Sugar 6 g
Protein 3 g
Substitutes and Additions:
Feel free to use any flour of choice tho I highly recommend to avoid white flour for health purposes.
Feel free to use any sugar of choice. Sugar free alternatives like stevia, monkfruit, erythritol, etc should be able to work with this tho I have not tried it personally.