Description
I’ve been making this recipe for a number of years, and it always comes out great. You can use it as a base for stuffing/dressing, serve along side chili, soups or stews or even serve it for breakfast. Yum!
Ingredients
Scale
- Cornbread
- 1 1/2 cups medium grind yellow cornmeal
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar, or to taste
- 1 tbsp plus 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 cups soymilk or other non-dairy milk
- 1/4 cup canola oil
- Agave Butter
- 1/3 cup Earth Balance Buttery Spread™, or other vegan non-hydrogenated margarine, softened
- Agave nectar (either light or amber), to taste
Instructions
- Preheat oven to 400°F
- Cornbread: In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Add milk and oil to flour mixture, stirring just until combined. Be careful not to over-mix batter.
- Scoop batter into a greased well-greased 10-inch cast iron skillet, muffin cups or baking dish. Bake in preheated oven until lightly browned on top, and a tester inserted in center comes out clean. Baking times will vary depending on the pan you use.
- Remove cornbread from oven and set aside to cool.
- Agave Butter: While cornbread is cooling, combine the softened Earth Balance™ with agave nectar, beating until smooth. Serve agave butter with warm cornbread.
Notes
Copyright © 2009 Julie Hasson
