Wednesday, July 3, 2013

Homemade Cornbread

These days people go for whatever is easiest... which is fine (I do it sometimes too...) BUT this recipe is for delicious, sweet, moist, cornbread which is something that is hard to buy in a box... especially if you're vegan.  These days most boxed cornbreads contain LARD or BUTTERMILK... This vegan friendly recipe will be a hit with anyone and is great with Chili, as a side to any summer BBQ dish, or in my rendition of Paula Deen's Grilled Veggie Panzenella!


1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup water - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dp
1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup vanilla coconut milk 
1/2 cup water

Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but this works as muffins too and if you need thinner cornbread use a larger baking dish and reduce cooking time, just keep checking it!
Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.
Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.
Take out and let cool for 15 minutes before cutting and serving.

Boom! Easy peasy lemon squeeze-y! 




**UPDATE**  I made this cornbread for 3 omnivores and myself to accompany the loaded veggie chili that can be accessed via the above link... THEY LOVED THIS CORNBREAD!!! (Like to the extent that we were just eating it straight from the pan!)  I promised a shout-out to the two boys so: "Hi Matt and Will!!!" I'll be making another pan (maybe 2 or maybe a bunch of mini muffins) of this cornbread for Notre Dame's kickoff game in 16 days!
1. Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but I'm sure this would work as muffins just as well. 2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much. 3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick. 4. Take our and let cool for 15 minutes or so. This is excellent with some margarine when it's fresh. I like to eat the leftovers for breakfast with maple syrup. Source of recipe - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf
1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup wate - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf
1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup wate - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf

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