This warm and oil free Vegan Cornbread is an easy and enjoyable snack or side dish. It is made with the combination of cornmeal, oat flour and chickpea flour. Its tender and moist from inside and crisp from outside making it desirable in every bite.
Preheat oven at 350 degree and prepare an 8-inch square baking pan with a parchment paper. In a mixing bowl combine all the dry ingredients and mix well until there are no lumps.
In another mixing bowl combine all the wet ingredients and whip it with a spoon.
Fold dry ingredients into the wet ingredients and mix well until a thick and soft batter is formed.
Spoon out the batter in the prepared baking pan and even it out shaping it with a spatula.
Place it in the middle rack of the oven and bake it for 25 minutes. If you want crispier then bake it for 30 minutes. Turn it off and take it out. Place it on a flat kitchen counter. Gently take out the parchment paper making sure cornbread does not break. Place it on a flat surface and slice. Enjoy it warm with vegan butter, syrup or as is.
- Store the leftovers in an air tight container for about a week at room temperature. You may refrigerate it for a about a month. Simply toast it in the toaster oven and enjoy.
- This recipe make about 16 pieces and the serving is 2 squares per person.
Calories: 175kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 385mg | Potassium: 256mg | Fiber: 3g | Sugar: 10g | Vitamin A: 31IU | Calcium: 71mg | Iron: 1mg