Easy Sweet & Buttery Cornbread - Vegan

Happy New Year!

I spent the first day of 2021 in my pj's, making collards, black-eyed peas, and this delicious sweet and buttery vegan cornbread. It's a popular tradition to eat these foods on the first day of the new year as it's supposed to bring you good luck and prosperity throughout the year.

Later in the day Matt and I watched Lord of the Rings, played board games, worked on our New Years goals, and took all of our Christmas decorations down. It was a peaceful and relaxing day full of joy and delicious homemade comfort food.

This cornbread recipe is so easy and comes out perfect - buttery, moist, sweet, and lightly crispy on top and really reminds me of the homemade cornbread I always ate as a kid.

Wishing you a happy and healthy 2021!

Easy Sweet & Buttery Cornbread - Vegan

1 & 1/4 cup cornmeal (finely ground)

1 cup all-purpose flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp sea salt

1 cup non dairy milk (I used unsweetened almond milk)

5 Tbsp vegan butter, melted (I like Earth Balance)

3/4 cup corn kernels, fresh or frozen (optional)

1. Preheat your oven to 400°F and lightly grease an 8x8 inch square baking dish. Set aside.

2. In a large mixing bowl add all of the ingredients except the corn kernels. Stir the batter a few times, then add in the kernels (if using), and stir only a few more times until just combined. Don't over mix!

3. Pour the batter into the greased baking dish and spread out evenly using a spatula.

4. Bake for about 25 minutes until a toothpick comes out clean. Let cool for at least 15-20 minutes before slicing.