Vegan Sourdough Cornbread

Another recipe that I've been wanting to make vegan is my sourdough cornbread. It's one of my go-to recipes for leftover sourdough starter but my original Sourdough Cornbread recipe required an egg. I found a vegan recipe from Nora Cooks and it turned out really great. I've modified it to add in my sourdough starter. Now I think I like this version better than my original. It's sweeter and moister which is exactly what you want with a great tasting cornbread. I've also added a version that doesn't require a sourdough starter in case you don't have one on hand.

Ingredients with starter

• 1/2 cup all purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp baking powder
• 1 cup milk substitute (I use unsweetened almond milk)
• 1/4 cup canola oil
• 170g sourdough starter

Ingredients without starter

• 1 1/3 cups all purpose flour (160g)
• 1 cup yellow cornmeal (160g)
• 1/2 cup sugar (100g)
• 1 tsp salt
• 2 tsp baking powder
• 1 1/4 cups (285ml) milk substitute (I use unsweetened almond milk)
• 1 tsp white vinegar (4ml)
• 1/4 cup canola oil

Directions

• Preheat oven to 400 degrees.
• Mix dry ingredients then add milk, oil, and sourdough starter. Stir until combined but without overmixing.
• Grease 9 inch circle cake or square brownie pan and pour batter inside. 
• Bake for 20-25 minutes until the edges and top start to turn slightly brown.
• Let cool for 5-10 minutes then turn out onto a plate and enjoy.