This vegan cornbread is my favorite fall side dish

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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!

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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Cast iron skillet:
Cornmeal:
Apron:

*MY KITCHEN ESSENTIALS*

Instant Pot 6 quart:
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Food Processor:
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Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Dutch oven:
Large Cutting Board:

All Other Kitchen Equipment:
Film & Photography Equipment:
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KEY MOMENTS

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37 COMMENTS

  1. Omg Nisha, I freakin' LOVE cornbread! I always make the recipe from Sam's channel "It doesn't taste like chicken" and it's pretty tasty but the texture always comes out a bit dry. I can't wait to try this recipe. It will go so well with the 3-bean chili from your instant pot cook book (a huge fave of mine). Question though… Would it be possible to add sweet corn kernels to it? Either frozen or canned? And instead of rosemary could I add fennel seeds for earthiness? Thanks for everything you do for the vegan community! 💕

  2. I am wondering what is sticking everything together with this recipe. When I make cornbread I have to add a bit of soaked ground flax seed or just egg to make it so you can pick it up without it crumbling. BTW to increase cornyness I always add a cup of frozen corn and instead of the oil I add. ⅔ cup of walnuts and I blend them all together in the milk with a stick blender. I guess the nuts must release some oil when it bakes.

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