vegan cornbread

Directions :

1. Preheat the oven to 400°F and spray a 9×9 inch square dish with non-stick spray and line the bottom with parchment paper.
2. Add the yellow cornmeal to a mixing bowl and sift in the all-purpose flour. Add the baking powder, baking soda, and salt.
3. Add the apple cider vinegar to the soy milk and set aside. Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
4. Melt the vegan butter in a pot on the stove and then add the brown sugar and whisk until the sugar has dissolved.
5. When the sugar is dissolved into the butter, remove from the heat and whisk in the maple syrup, and then add in the soy milk and apple cider vinegar mix. Add the wet ingredients in with the dry ingredients. Then add in the flax egg. Use a hand whisk briefly to remove any lumps.
6. Lastly, add the whole sweet corn pieces and mix them in. Pour the batter into your prepared baking dish. Cook for 25 minutes or until a toothpick inserted into the center comes out clean.