Moist Vegan Cornbread

Ingredients and Weight:

• 1 3/4 cups (218g) cornmeal
• 1 1/2 cups (187ml) plant-based milk
• 1/2 cup (120g) vegan sour cream
• 1/4 cup (60ml) melted coconut oil, plus more for greasing the pan
• 1/4 cup (50g) maple syrup
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (60g) chopped fresh cilantro (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Grease a 9x9 inch (23x23 cm) baking pan with melted coconut oil.
2. In a large bowl, whisk together the cornmeal, plant-based milk, vegan sour cream, melted coconut oil, maple syrup, baking powder, baking soda, and salt. Fold in the cilantro, if desired.
3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cornbread cool in the pan for a few minutes before serving.

Nutritional Information:

• Calories: 180 per serving
• Total Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Protein: 4g

Dish Characteristics:

• Moist and fluffy
• Sweet and savory
• Slightly tangy
• Herbacious (if cilantro is added)

User Comments:

• "This is the best vegan cornbread I've ever had!"
• "I love the subtle tanginess it has."
• "It's so moist and fluffy, it melts in my mouth."
• "The cilantro adds a nice freshness to it."
• "It's a perfect side dish for any American meal."

Special Precautions and Tips:

• Make sure to use unsweetened plant-based milk.
• If you don't have vegan sour cream, you can use cashew cream instead.
• To make sure the cornbread is cooked through, insert a toothpick into the center. If it comes out clean, the cornbread is done.
• Let the cornbread cool in the pan for a few minutes before serving to prevent it from crumbling.