1
In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
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2
Add the dairy-free milk and oil. Stir just until the batter is smooth and no dry pockets remain. Avoid overmixing so the cornbread stays tender.
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3
Pour the batter into your prepared pan and spread evenly. Bake for 20 to 25 minutes, until the top is set and lightly golden.
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