Moist Vegan Gluten Free Cornbread. Stir all ingredients together with a whisk until well incorporated and smooth. The mix of maple syrup and cane sugar give a slightly sweet taste to give you that sweet cornbread taste we all.
Check out what you do. That method is utilized in this tasty vegan recipe, keeping the cornbread moist but with crispy edges courtesy of the cast iron pan. Add the dry ingredients to the bowl with the pumpkin mixture and mix until you get a homogeneous and smooth thick batter.
Let it sit while the rest of the cornbread is prepped.
Add the onion and celery, and season with a pinch of salt and pepper. Preheat your oven to 400 degrees. Lightly grease a 9×9 inch baking pan. In a separate bowl, whisk together the.
