Vegan Cornbread! 🌽🍞 Sweet, moist and perfectly textured - not too gritty! Full recipe below👇 , on the blog, and on The Two Spoons App. DRY INGREDIENTS: 1 3/4 cups cornmeal 3/4 cup all purpose flour (more for sprinkling) 1 cup cane sugar 3 tbsp ground chia (or ground flax) 1 tsp baking powder WET INGREDIENTS 1/2 cup avocado oil (or canola oil) 1 cup coconut milk 3/4 cup almond milk 1. Preheat oven to 350F/180C. Spray loaf pan with oil and lightly sprinkle with flour. (This will help to stop the bread from sticking when inverted). 2. In a small mixing bowl add the cornmeal, flour, cane sugar, ground chia, and baking powder. Mix to combine. 3. In a medium mixing bowl whisk together avocado oil, coconut milk and almond milk. Slowly add the dry ingredients and fold together with a spatula until just combined. 4. Pour the mixture into a prepared pan. Gently tap on the counter to remove air bubbles. Bake for 40 to 50 minutes, or until the edges of the loaf are lightly browned and a toothpick inserted into the middle of the loaf comes out clean. 5. Let the loaf cool on a cooling rack for 10 minutes, then invert onto the cooling rack. #cornbread #vegancornbread #veganbaking #whatveganseat #veganmeal #veganbreakfast #vegansnack #vegansweets #plantbased #plantbaseddiet #easyvegan #breadlovers #bakinglovers #veganmeal #bestofvegan #letscookvegan #foodandwine #wholefoods #makesmewhole #food52 #food52gram #foodporn #foodinstagram #twospoons #instagood #eatthis #lovefood