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cornbread

Baking // 16 servings

  • 3/4 cups + 1 tablespoon soy milk

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1/2 teaspoon baking soda

  • 75g butter, melted

  • 1 tablespoon sugar

  • 1 egg

  • 2 tablespoons oil

  • 1/2 teaspoon sea salt

  • 3/4 cups + 1 tablespoon fine polenta

  • 3/4 cups + 1 tablespoon flour

Preheat the oven to 180 C and grease, or line with baking paper, a 20cm square baking dish.

Measure out milk and add lemon juice/vinegar and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add oil, egg, and whisk once more. Next add milk mixture and whisk vigorously again to combine.

Next add salt, polenta, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.

Add batter to the prepared dish and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.