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.
- 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
- Preheat the oven to 220°C and grease a Texas muffin tin with spray oil before dusting with plain flour.
- Whisk together the soy milk and apple cider vinegar, set aside.
- In a large bowl, combine the polenta, plain flour, baking powder and salt.
- Whisk the oil and caster sugar into the milk mixture and gradually add to the dry ingredients while stirring constantly.
- 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.
- Allow to cool slightly before removing from the tin, serve warm.