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.
- 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
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.