My Favourite Cornbread
One of my favourite recipes, I brought it back from my first trip to the USA and since veganized and perfected it to make it easier on your body=temple.
It’s fast, it’s super-easy and really really delicious.
Enjoy it for breakfast with avocado or your favourite marmalade, as a healthy snack with your salad… or top it off with whipped cream and enjoy as a cake-substitute. The subtle swing from salty to sweet makes this bread the perfect treat and a great side dish for your chili or guacamole.
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- 375 g corn flour
- 100 g wholemeal flour
- 2 tsp baking powder
- 1 tsp sea salt
- 75 ml sunflower oil or use high quality melted margarine
- 50 g coconut sugar or use 30-40 ml agave syrup
- 500 g plant-based milk
- 3-4 tbsp organic apple cider vinegar
- Preheat oven to 175 degrees Celsius.
- In a large bowl, combine milk and vinegar, whisk, let sit.
- Meanwhile, in a different bowl, combine all dry ingredients, mix well.
- As soon as there are bubbles in your milk mixture, add the oil/melted margarine and the sugar/syrup. Mix well.
- Stir your milk-mix into your dry ingredients, mix very well (best results when whisked by hand), it’s ok if your batter stays lumpy!
- Pour batter into a 900 g loaf tin lined with baking paper. Bake for 25 minutes, turn off oven.
- Open oven door. Leave in oven until completely cooled. Enjoy!
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