This cornbread is a great addition to any meal, especially soups and stews. It’s also delicious with a little naturally sweetened jelly for a quick breakfast or snack. And of course you can’t go wrong with cornbread and an easy CrockPot Chili!
Cornbread
Servings
9-12
servingsPrep time
10
minutesCooking time
20
minutesIngredients
- Wet Ingredients
1½ cup soymilk*
1 tablespoon apple cider vinegar
- Dry Ingredients
1 cup cornmeal
1 cup masa flour*
¼ cup date sugar
1 tablespoon ground flaxseed
2 teaspoons baking powder
½ teaspoon baking soda
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Add the apple cider vinegar to the soymilk and set aside for a few minutes while you measure the other ingredients. This will thicken and sour to make a “buttermilk.”
- Add all the dry ingredients to a mixing bowl and stir or whisk to combine.
- Once the soymilk has thickened (it will be kind of chunky), add it to the mixing bowl with the other ingredients and stir to incorporate everything.
- Transfer the mixture to an 8-inch square silicone pan or a silicone 12 cup muffin pan.*
- Bake for about 18 to 20 minutes until golden on top.
Recipe Video
Notes
- For best results use a higher protein plant-based milk such as soy milk or pea milk.
- If you can’t find masa, you can substitute with a whole wheat flour or simply use more cornmeal.
- If you don’t have silicone pans, use parchment paper to line any 8-inch square pan, or parchment cupcake liners for a muffin pan.
