Cornbread

Best cornbread I've ever made.

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Prep Time 15

Cook Time 20

Servings

Calories 504 kcal

Ingredients

1 ½ cups soy milk any milk
1 tbsp apple cider vinegar
½ cup dark brown sugar
2 tbsp maple syrup
1 ¾ cups cornmeal
1 cup flour
2 tsp baking powder
½ tsp baking soda
5 tbsp non dairy butter melted, or butter sub
salt

Optional Topping

2 tbsp maple syrup
2 tbsp non dairy butter melted, or butter sub

Instructions

Preheat oven to 420˚F (220˚C) , preheat cast iron in oven, be careful!
Whisk together the soy milk and vinegar and wait about 10 minutes to curdle.
Add brown sugar and maple syrup. Whisk to combine.
Add flour, cornmeal, baking powder, salt, and baking soda. Stir until just combined.
Fold in 3 tbsp melted vegan butter. Batter should be like pancake batter.
Remove hot skillet, grease with remaining 2 tablespoons melted butter or non-dairy butter, and pour in batter.
Bake for 20–25 minutes, bottom will be crispy. Can do toothpick test.

Optional Glaze:

Mix couple tbsp butter sub and maple syrup and spread over top. This add a lot more butter, even butter sub is basically oil, def minimize if can.

Nutrition

Serving: 1servingCalories: 504kcalCarbohydrates: 79gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 2gSodium: 378mgPotassium: 314mgFiber: 5gSugar: 28gVitamin A: 232IUVitamin C: 4mgCalcium: 197mgIron: 3mg