Moist and "Buttery" Vegan Cornbread That Doesn't Compromise on Either!

• Total Time: 40 minutes
• Cook Time: 30 minutes
• Serves: 6

Ingredients:

• 1 cup almond milk
• 2 tbsp lemon juice
• 1 tsp baking soda
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp salt
• 1/2 cup vegan butter
• 1/2 cup sugar
• 2 flax eggs

Method:

• Preheat oven to 375°F / 190°C and grease a square 8-inch baking pan.
• Combine the almond milk and melted vegan butter to make buttermilk. Set aside.
• In a large bowl, mix baking soda, cornmeal, flour and salt together.
• Stir in the sugar and flax egg into the buttermilk.
• Add the buttermilk mixture to the flour mixture and combine thoroughly.
• Pour batter into the baking pan and bake at 375°F / 190°C for 20 minutes.
• Serve and enjoy!