Cornbread

Difficulty: Easy

Serves 4

cornbread

If there’s one thing I know how to make, it’s a mean cornbread. Speaking of mean, I’m surprised I haven’t shared this recipe with you already, I’m such a fool but better late than never, huh? I like to make mine in Texas muffin tins to make individual serves however it’ll work just as well in a loaf tin if that tickles your fancy. My cornbread is the perfect accompaniment to any meal but is particularly bitchin’ with salads, soups and chilli.

Ingredients

  • 1 cup soy milk
  • 2 teaspoons apple cider vinegar
  • 1 cup polenta
  • 1 cup plain flour
  • 3 teaspoons baking powder
  • Pinch of salt
  • 1/3 cup canola oil
  • 1/3 cup caster sugar

Method

  1. Preheat the oven to 220°C and grease a Texas muffin tin with spray oil before dusting with plain flour.
  2. Whisk together the soy milk and apple cider vinegar, set aside.
  3. In a large bowl, combine the polenta, plain flour, baking powder and salt.
  4. Whisk the oil and caster sugar into the milk mixture and gradually add to the dry ingredients while stirring constantly.
  5. Evenly pour into 4 muffin holes and bake in the oven for 30 minutes, or until the outside is golden and a skewer comes out clean.
  6. Allow to cool slightly before removing from the tin, serve warm.

Chelsey

  • Melody O.

    Thanks for this recipe. I halved it to make two mini loaves for myself using rice milk and olive oil as substitutes. Worked perfectly. 🙂

    • Chelsey

      Thanks Melody 😀 So glad you liked it!