A classic cornbread recipe that’s soft, buttery and only slightly sweet.
- ¾ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 100 mL JUST Egg
- ¼ cup brown sugar
- ¼ cup (56g) plant-based butter, melted, or oil
01 / 05
Grease the baking panpan
Preheat oven to 425°F / 220°C. Lightly grease 8x8 square baking pan or 10” cast iron skillet.
02 / 05
Curdle the milkmilk
Measure out the milk and add the two teaspoons of apple cider vinegar. Stir to combine and set aside for a few minutes to curdle.
03 / 05
Combine the dry ingredientsingredients
Measure the cornmeal, flour, baking powder, baking soda and salt into a medium bowl and whisk to distribute evenly.
04 / 05
Mix the batterbatter
Vigorously whisk the JUST Egg and the brown sugar into the milk mixture, then add the wet mixture to the dry ingredients. Give it just a few stirs, then add in the melted butter, and mix until just combined. Do not overmix. Transfer the batter to the prepared pan.
05 / 05
Bake and serveserve
Bake for 20 to 25 minutes, until golden at the edges and the middle is set – use a knife or toothpick to test for any remaining wet batter. Transfer to a cooking rack for at least 10 minutes before slicing and serving.
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