Cornbread for the Masses

2014-04-28
  • Yield : 24 minis (and 4 big ones)
  • Servings : 16
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

This classic corn bread recipe is from Post Punk Kitchen.

It’s mega easy and if you make it in mini muffins it bakes a tad quicker than if you were to make a loaf. Also mini muffins are adorable so why wouldn’t you make them?! They go great with a little apple chili and or some vegan butter or jam!

Ingredients

  • 2 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 2 tablespoons maple syrup
  • 2 cups non dairy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt

Method

Step 1

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray. OR grease a mini muffin tin and 4 cups of a regular size tin.

Step 2

In a medium bowl, wisk together the milk and the vinegar and set aside.

Step 3

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Step 4

Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Step 5

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container. If using mini tin bake for 12 minutes then rotate your pan and bake 12 more. They are done if the toothpick comes out clean.

Step 6

CHOW DOWN!

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