Kitty
Culinary Explorer
Come on let's have some!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup maple syrup (or agave syrup)
- 1/4 cup vegetable oil (such as canola or melted coconut oil)
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the almond milk, maple syrup, vegetable oil, and apple cider vinegar until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Bake the Cornbread:
- Pour the batter into the prepared baking dish and spread it out evenly. Tap the dish gently on the counter to release any air bubbles.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cooling and Serving:
- Remove the cornbread from the oven and let it cool in the baking dish for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Thanks for sharing, I'm definitely trying this out soon!
