I made this cornbread recipe for the first time when I was visiting Texas back in 2022. They are perfectly moist, with a hint of sweetness, a satisfying gritty texture, and are ridiculously easy to make!
They are honestly so delicious on their own, served warm with a dab of vegan butter, and can also be served alongside any stew or soup of your choice. If you're attending a potlock, they are perfect for sharing with a crowd and a worthy contribution to any food spread.
Watch the recipe video HERE. Scroll down for the written recipe.
Ingredients
(Serves 8)
1 cup cornmeal or corn grits
1 cup (plus 2 tbsp) plain flour
1 tsp baking soda
1 tsp salt
2/3 cup caster sugar
1 and 1/4 cup vegan milk
1/3 cup sunflower oil
Method
Preheat the oven to 200 degrees Celsius.
Combine all the ingredients in a mixing bowl and mix with a wooden spoon until you have a lump-free batter.
Pour the batter into a lightly greased baking tin and use the bake of a spoon to smooth out the top.
Bake in the middle of the oven for 20-25 minutes, or until a toothpick poked in the centre comes out clean.
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