Classic 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.
Ingredients
- 200 g flour
- 175 g cornflour
- 100 g granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 320 ml soy milk
- 1 teaspoon Apple cider vinegar
- 80 g veg oil
Instructions
- 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.
Nutrition
Serving: 1grams