Easy Cornbread Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
1 1/2 cup plant based milk
1/2 cup olive oil
1/4 cup apple cider vinegar
1 1/3 cups all purpose flour
1 1/3 cups polenta
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1Preheat the oven to 180 degrees C/350 F and lightly grease a rectangular baking dish.
2In a large mixing bow, mix together the plant based milk, olive oil, and apple cider vinegar.
3In a different bowl, mix the flour, polenta, baking soda, baking powder and salt.
4Add the wet ingredients to the dry, and mix together thoroughly.
5Transfer the batter to the baking dish and bake in the preheated oven for 25-30 minutes, until golden and a toothpick comes out clean from the centre.
6Allow to cool for 5 minutes before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.