While hanging out with my parents a few weeks ago, I asked my dad about the yummy cornbread he always made growing up.
His response, "I use Jiffy." I gasped. Boxed cornbread? He makes nearly everything from scratch and all these years I've been duped by boxed cornbread. lol
Anyway, he did give me a few tips to use in this recipe. :-)
This cornbread is moist, slightly sweet and delicious.
Check out the full recipe and watch me make it in the video below.
If you try this recipe, please let me know what you think.
Song playing while I baked....
P.M. Dawn-Looking Through Patient Eyes
Cornbread-Moist & Slightly Sweet
Cook Time: 20
Keywords: bake bread vegan
Ingredients (Serves 5)
- 1 cup all-purpose or spelt flour
- 1 cup cornmeal
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1/3 cup canola oil or melted vegan margarine (I prefer the margarine)
- 1 1/2 tbsp maple syrup (or agave nectar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Preheat oven at 400º
To make flax "eggs":
In a small bowl mix together flaxseed and water and allow to sit for about 10 minutes.
To make "buttermilk":
In another bowl, mix together almond milk and vinegar and allow to sit for 10 minutes.
Meanwhile, in a large bowl, combine the dry ingredients of flour, cornmeal, salt, and baking powder & baking soda.
In a separate bowl, mix together the flax "eggs", "buttermilk", canola oil, and maple syrup.
Add the wet ingredients in with the dry ingredients and mix together until evenly combined.
Pour into a baking dish and bake for 20 minutes.
Once ready, top with vegan margarine or coconut oil.