Vegan Corn Bread

Course: Sides Servings: 12

Prep time: 5 min Cook time: 20 min

Difficulty level: Easy

VEGAN

Author: Jennifer Sargison

Corn bread is a type of bread made from polenta (corn meal) and without yeast. This recipe is a little healthier as some corn breads available as it doesn’t contain as much sugar and oil as shop bought or packet mixes. This one is made with coconut sugar and rapeseed oil.

A slice of this can really mix up your everyday meals making them feel new and exciting. The corn bread is not overly sweet but has just enough sweetness to go perfectly with your everyday meals. It’s great with soups, chilli’s, vegan fried chicken and so much more! It’s also lovely on it’s own with butter or jam.

This corn bread tastes even better the next day, it holds together so much better and is softer too..if you can wait that long that is! I usually eat it fresh from the oven but have spare for the following day to.

I really hope you love it too, Jen x

Ingredients

150g self raising flour

150g polenta

100g coconut sugar

1 tsp salt

1 tbsp baking powder

250ml plant milk

100ml rapeseed oil

Method

Preheat the oven and line a brownie sized tin (8 x 8)
Add the dry ingredients to a bowl and stir well to combine
Add the wet ingredients and stir until well combined
Pour the batter into the lined tin
Bake for 20 - 25 minutes or until a knife inserted into the middle comes out clean

Enjoy on it’s own with some vegan butter, with a delicious bowl of soup or a chilli.