Vegan Fluffy Cornbread

Vegan Cornbread is usually dry and...not moist. We have been experimenting over the past months and FINALLY have found the perfect recipe that is both flavorful and moist and most importantly: fluffy!

A little background on Cornmeal, the basis for all cornbread recipes. The corn plant is a grass, and corn can be considered a grain when used for its kernels. It is usually made from yellow corn, but it also made from white corn. White cornmeal has slightly less vitamins than yellow cornmeal and is more utilized in the southern United States and may not be as sweet as yellow cornmeal. The corn is grounded to either fine, medium and coarse consistencies to create into cornmeal. Traditionally, cornmeal was made through stone grinding retaining some hull and germ of the kernels. corn is grinded with steel rollers that discard most of the husk and germ. Whole grain cornmeal comprises oil, vitamins, fibrous hulls and starchy endosperm. It promotes rich and full taste and contains twice more nutrition than degerminated cornmeal.

Whole grain cornmeal is a fair source of thiamin and magnesium. It is also a good source of selenium. Cornmeal products made from dried corn, such as grits, polenta, and masa flour are a good source of vitamin B6 and folate. The USDA lists the nutritional information for cornmeal based on a single serving (100 grams): Calories: 362, Fat: 3.59g, Sodium: 35mg, Carbohydrates: 76.9g, Fiber: 7.3g, Sugars: 0.64g, Protein: 8.12g. Cornmeal is commonly eaten in many parts of the world, including elsewhere in Europe and the United States. But, without further ado, let's get to Vegan Fluffy Cornbread.

Servings: 12 Muffins

Prep Time: 10 Minutes

Cook Time: 20-30 Minutes or until toothpick comes out clean (out of center)

Total Time: 30-45 Minutes

Equipment Needed: Muffin Pan, Large Spoon, Large Bowl, Measuring Utensils, Vegetable Spray OR extra Corn Oil, optional: Whisk

Ingredients

• 1 1/4 Cups All Purpose Unbleached Flour OR White Wheat

• 1 Cup Cornmeal (I used Bob Red Mill's Medium Grind)

• 2/3 Cup Cane Sugar

• 1 Tablespoon Baking Powder (Aluminum free)

• 1 teaspoon Sea Salt OR Pink Himalayan Salt

• 1 1/4 Cup Nut Milk

• 1/4 Cup Water

• 1/3 Cup Corn Oil

Flour, Cornmeal, Cane Sugar, Salt, Baking Powder

1. Preheat Oven to 350 degrees.

2. Lightly grease the Muffin Pan.

3. In a large Bowl, thoroughly combine Flour, Cornmeal, Sugar, Salt, Baking Powder (you can use a Whisk for best results).

4. Add the Liquids to preferred consistency. If the mixture is too thick, add more water.

Almond Milk, Water, Corn Oil

5. Lightly grease the Muffin sections with either Corn Oil OR Vegetable Spray.

1/4 Cup per Muffin Section

6. Pour Cornmeal Mixture into each section. If you used a Muffin Pan, you will notice that each section will fill 1/4 Cup per section.

7. Bake Cornbread Mixture for 20-30 Minutes at 350 degrees or until toothpick comes out clean (out of center).

8. Eat & Enjoy!