Substitutes for buttermilk: 3/4 cup yogurt & 1/2 cup water or 1 1/4 cup milk with 1 tablespoon lemon juice or apple cider vinegar. Or 3/4 cup sour cream with 1/2 cup water.
Store in an airtight container. Reheat in the oven at 350 F 5-10 minutes.
VEGAN Cornbread Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup plant-based milk
- 1/2 cup olive oil or coconut oil
- 1/4 cup maple syrup
VEGAN CORNBREAD: Mix dry ingredients together in a medium bowl. Mix wet ingredients together in a small bowl. Add wet to dry and stir. Pour batter into a greased skillet or 8×8 inch baking dish. Bake at 400F until puffed and golden for about 20-25 minutes.