| Next revision | Previous revision |
| recipes:cornbread [2022/02/04 21:26] – created brad | recipes:cornbread [2022/02/12 19:22] (current) – brad |
|---|
| ====== Cornbread ====== | ====== Cornbread ====== |
| |
| The Best Vegan Cornbread | > About 9 slices. 40 minutes to serve. |
| Servings: 12 servings | |
| Prep Time: 5 minutes | |
| Cook Time: 25 minutes | |
| Total Time: 30 minutes | |
| Author: Nora Taylor | |
| Course: Side Dish | |
| Cuisine: American | |
| This is it. The BEST Vegan Cornbread. Just like mom used to make, but vegan! Soft, tender and sweet with just the right amount of cornbread texture. | |
| 4.96 stars (363 ratings) | |
| Print Recipe | |
| Pin Recipe | |
| COMMENT | |
| Ingredients | |
| |
| ▢ 1 1/4 cups all purpose flour | - Oven to 400F |
| ▢ 1 cup yellow corn meal | - Grease an 8" square pan |
| ▢ 2/3 cup granulated sugar | - Mix: |
| ▢ 1 teaspoon salt | - **1 1/4 cups flour** |
| ▢ 1 tablespoon baking powder | - **1 cup cornmeal** |
| ▢ 1 1/4 cup unsweetened almond milk | - **2/3 cup sugar** |
| ▢ 1/3 cup canola oil | - **1 tsp salt** |
| | - **1 Tbsp baking powder** |
| | - Add: |
| | - **1 1/4 cups milk** (usually coconut) |
| | - **1/3 cup neutral oil** (usually canola) |
| | - Mix well, pour into pan, bake 25-30 minutes |
| |
| US Customary - Metric | A toothpick should come out clean, and it shouldn't jiggle in the pan. Let it cool a little before cutting. |
| Instructions | |
| | Pair with [[crockpot beans]] and [[stewed garlicky kale]]. |
| |
| Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan. | Originally from [[https://www.noracooks.com/the-best-vegan-cornbread/#recipe|Nora Cooks]]. |
| In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir. | |
| Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan. | |
| Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. | |
| |
| | {{tag>southern}} |