Making cornbread from scratch is super easy, plus you’ll avoid the refined ingredients found in boxed mixes. My vegan version is southern-friend certified, cholesterol-free and tastes like corn! Do use fresh cornmeal for the best flavor.
Ingredients
INGREDIENTS
aluminum-free baking powder
Fine sea salt
fresh yellow cornmeal
organic canola oil
organic soymilk or rice milk
pure vanilla extract
white all purpose flour
whole wheat pastry flour
Directions
DIRECTIONS
Position a rack in the middle of the oven and preheat to 425º F. Oil a 9 x 9-inch baking pan.
Place a wire mesh strainer over a medium bowl. Add the cornmeal, whole wheat pastry flour, white flour, baking powder and salt to the strainer and sift into the bowl. Mix with a wire whisk.
In a small bowl, whisk the milk, maple syrup, oil and vanilla until well blended. Pour into the dry mixture and whisk only until the batter is smooth. Pour into the prepared pan.
Bake for 14 to 15 minutes until the sides have started to pull away from the pan and the top looks set. Do not over-bake or the cornbread will be dry. A tester inserted into the center will be clean or holding just a few moist crumbs. Cool the pan on a wire rack for 8-10 minutes before cutting.
