ingridients
1 Cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or any other plant-based milk)
1/4 cup coconut oil, melted (or vegetable oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
INSTRUCTIONS:
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
In a separate bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the diced strawberries into the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice into squares and serve. Enjoy your vegan strawberry cornbread!
TIPS:
Make sure your strawberries are diced into small pieces to distribute evenly throughout the cornbread.
You can adjust the sweetness by adding more or less sugar according to your preference.
This cornbread is delicious served warm with vegan butter or a drizzle of maple syrup.
