Ever since my dear Californian friend Lauren introduced me to her favourite cornbread stuffing recipe, back in 2005, I’ve been a bit obsessed with cornbread.
It’s so quick and easy but insanely delicious. It’s ideal as a side for any situation where some juices need to be soaked up – whether it’s a gravy, a broth, a stock or a sauce – cornbread does the job.
In the States it’s synonymous with comfort food, and one of my favourite things to do is make a huge pot of home-baked beans, top with cornbread batter and bake in the oven! Breaking through the cornbread crust to reveal the beans is magical. My all time fave cornbread recipe however is Lauren’s original stuffing. I’ll be sharing that recipe soon, but to start with, bake yourself a tray of cornbread and eat a few slices warm with vegan butter. You’ll understand the hype!
Makes one tray of cornbread.
- 200 g flour
- 175 g cornflour
- 165 g granulated sugar
- 1 tsp salt
- 1 tbsp baking powder
- 320 ml soy milk
- 1 tsp Apple cider vinegar
- 80 g veg oil
- Preheat the oven to 170c and line a deep 9 x 7 baking tin or a cake tin with greaseproof parchment.
- Combine the first five ingredients (the dry onein a large mixing bowl. In a separate medium bowl combine the soy milk and the apple cider vinegar. Whisk well and leave to stand for ten minutes until slightly thickened, like buttermilk.
- Add the soy “buttermilk” to the dry ingredients along with the oil and mix until smooth.
- Pour the batter into the prepared baking tray and bake for 20-25 minutes until golden brown on top.
- Remove from the oven and leave to cool for 30 minutes before serving.