This dairy-free Maple Caramel Cornbread is the epitome of the perfect side dish for the holidays! It's generously soft and tender, full of maple and caramel flavors, and vegan. 

Servings: 8

Cook Time: 30 minutes 

Prep Time: 5 minutes

Total Time: 35 minutes 

Ingredients

• 1 ½ cups Califia Farms Maple Caramel Creamer  
• 1 ½ cups yellow cornmeal 
• 1 ½ cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon ground cinnamon 
• ½ teaspoon sea salt 
• 3 tablespoons vegan butter, melted 
• 2 tablespoons pure maple syrup 

Method

1. Preheat oven to 400 degrees Fahrenheit and generously grease a 10-inch cast iron skillet. Line the bottom of the skillet with parchment paper. Set aside. 
2. In a large mixing bowl, add the cornmeal, flour, baking powder, salt, and cinnamon, whisking them together until well combined. 
3. To the same bowl, add the Califia Farms Maple Caramel Creamer, maple syrup, and melted butter, stirring everything together using a rubber spatula. Stir until well incorporated and the batter becomes thick, yet still easy to stir. 
4. Pour batter into prepared skillet and evenly spread around. 
5. Bake for 25-30 minutes, or until the center is fully cooked through. We like to check the middle of the cornbread after about 25 minutes by using a sharp knife. If the sharp knife comes out entirely clean (with no bits of bread sticking to it), the bread is done. If not, it may need a few more minutes until fully cooked through.
6. Remove cornbread from oven and let it cool for 10-15 minutes before slicing and serving. Enjoy!