Cornbread
This is my go-to cornbread recipe, whether I’m feeding 30 for Thanksgiving, or just my husband and me on a rainy Tuesday night. It’s quick and easy to make, crusty on the top, fluffy inside, buttery-tasting through and through, and vegan, of course.
Ingredients
- 7 tablespoons vegan butter
- 1-1/2 cups corn meal
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 1 tablespoon baking powder. Yeah it seems like a lot. Trust me.
- 1/4 cup aquafaba
- 1-1/2 cups unsweetened soy hemp or oat milk
Instructions
- Heat oven to 400 degrees. Place vegan butter in a 9-inch ovenproof skillet or baking dish and place in the oven to melt, about 8 minutes, long enough to make the rest of the corn bread batter.
- In a large bowl, sift together corn meal, unbleached flour, sugar, salt and baking powder. Pour in the plant-based milk, aquafaba and about half the melted vegan butter, leaving the rest of it in the baking dish.
- Stir wet ingredients into dry, using a light hand until just combined. Batter will be thick. Spoon into the prepared baking dish.
- Bake for 25 to 30 minutes. Corn bread is done when it’s risen, smells buttery and has formed a tawny crust that demands a nibble or two. It should spring back after a gentle poke.