Recipe: Delicious Vegan Texas style Cornbread

Vegan Texas style Cornbread. This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup.

If you saw my last post, you heard me talk about not really having strong feelings about cranberries. I mean, we're definitely moving into more opinionated territory, but apparently I'm not alone in having a strong preference for a certain style of cornbread. Vegan cornbread is one of the most popular recipes people like to try right away as a new vegan. You can have Vegan Texas style Cornbread using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegan Texas style Cornbread

1. Prepare 1 1/2 cups of flour.
2. Prepare 1 cup of masa harina.
3. It's 1/2 cup of sugar.
4. Prepare 1 tsp of salt.
5. Prepare 1 tbsp of baking powder.
6. It's 2 cups of milk.
7. Prepare 1/3 cups of oil (preferably olive oil).

Try this dairy-free and egg-free version of a homemade vegan skillet cornbread with a few jalapeño peppers for a bit of a kick. Cornbread is great topped with butter spread, peanut or almond butter, strawberry jam, or even coconut butter. Or stir a handful of blueberries, raisins, or jalapeños into the batter just before baking. You can also use it to make stuffing or as the base for a savory southern style cornbread casserole.

Vegan Texas style Cornbread instructions

1. Mix dry, then wet ingredients.
2. Preheat oven to 200º.
3. Pour batter into pans and bake for 20-25 minutes.
4. Let cool before cutting and serving.

Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't. Not an easy feat, but I think it turned out pretty good! I have discovered coconut flour and if you tried the Healthy Vegan Carrot Cake recipe, you know the "icing" calls for adding it to create a coconut flavor. Lots of cornbread recipes turn out too thin.

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