In this episode learn how to make this quick cornbread! It’s a super easy vegan recipe and goes great with chili or can be eaten at breakfast or as a dessert. It’s also great to use as a gluten free bread for sandwiches. Enjoy!
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How to make the Quick Cornbread
Measuring cups, spoons
Baking dish (I use a medium-size cast iron skillet.)
½ cup cornmeal (I use organic yellow cornmeal, fine to medium grind.)
¼ cup sorghum flour
2 tablespoons flaxseed meal
½ tablespoon aluminum-free baking powder
¼ teaspoon sea salt
¾ cup warm water
2 tablespoons oil (sunflower, grape seed, coconut, or olive)
2 tablespoons coconut sugar (or maple syrup)
2 teaspoons vinegar (apple cider or white)
Preheat your oven to 400F and grease your pan or skillet.
Whisk together the first section of ingredients (“cornmeal” through “sea salt”) in a large bowl. Then add in the second section of ingredients (“warm water” through “vinegar”), stirring with a spoon.
Place your greased pan or skillet in the preheated oven for a few minutes. Once it’s hot, pour the batter in. Heating the pan will help make the bottom of your bread a nice golden brown. Bake the bread for 8-12 minutes, depending on your oven. I bake mine for 10 minutes. When the bread is done baking, let cool and then slice into wedges or squares.
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Composed by: Kevin MacLeod
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