Chef Jasmine Bradley
- 1 cup of all-purpose flour or Gluten-free flour
- 1 cup of cornmeal
- 1 cup of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of melted vegan butter
- About 1 1/2 cups of non-dairy milk (I used Almond or Coconut milk)
Save to put on top when it’s done.
- 2 tablespoons of vegan butter
- 2 tablespoons of bee-free honey or imitation honey
Preheat the oven to 350 degrees. Then, in a large bowl, just combine all of the ingredients together until smooth. I’ve noticed that some days 1 1/2 cups of non-dairy milk isn’t enough and some days it’s too much. So, start with about 1 cup and go from there. This should take about 20-23 minutes.