Cornbread
Adapted from Healthy Treats: Vegan Blueberry Cornbread Recipe.
Makes: 1 Loaf or 2 Mini Loaves
Ingredients
| Amount |
Ingredient |
| 1 cup |
corn meal |
| 1 cup |
flour, unifine or unbleached white |
| 1 tsp |
baking powder |
| 1 tsp |
baking soda |
| 1/2 tsp |
salt |
| 2 Tbsp |
sugar |
| 1 1/4 cups |
non-dairy milk |
| 1 Tbsp |
distilled white vinegar |
| 1 1 Tbsp |
neutral oil (canola, avocado, coconut (melted), etc) |
| 3/4 cup |
corn kernels (thawed if frozen) |
Variations
Blueberry Cornbread
| Amount |
Ingredient |
| 1/2 tsp |
vanilla extract (add with wet ingredients) |
| 1 cup |
fresh blueberries |
Spicy Jalapeno Cornbread
| Amount |
Ingredient |
| 2 |
fresh jalapeno chiles, finely chopped and sauteed |
Green Onion Cornbread
| Amount |
Ingredient |
| 1/2 tsp |
ground black pepper (add with dry ingredients) |
| 1/2 cup |
chopped green onions |
Instructions
- Pre-heat oven to 425° F (235° C)
- Combine dry ingredients
- Combine wet
- Mix wet ingredients into dry
- Add corn and extras (berries, jalepenos, etc.)
- Fill loaf pan(s) about 3/4 of the way full
- Bake in mini loaf pans for 25 minutes, or until the loaf starts to smell and are nicely browned on top (and a toothpick comes out clean).
Notes
- Roughly scaling to 3 loaves (x 1.5) resulted in a very wet batter, adding 1/2 cup of flour corrected it.