Make-Your-Own Cornbread in a Jar Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 5 minutes
3 cups fine cornmeal (certified gluten-free if necessary)
3 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
¼ cup coconut sugar (or brown sugar)
¼ cup flax meal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1Whisk all the ingredients together in a large bowl.
2Divide evenly between the two jars. Tightly secure the lid on each jar.
3Attach a card with the following instructions to the jar: Preheat the oven to 350°F (180ºC). Lightly coat a 10-inch cake pan or skillet or an 8 × 8-inch baking dish with cooking spray or olive oil. In a large bowl, combine 1¼ cups nondairy milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes. Whisk in ⅓ cup sunflower oil or melted coconut oil. If you want a sweeter, moister cornbread, add 2 tablespoons maple syrup. Add the contents of the jar and stir until smooth. If you like, you can stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR ¼ cup canned diced green chiles OR 2 tablespoons diced jalapeños. Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let it rest for 10 minutes before serving. Enjoy! (Serves 8 to 10)
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.