Cornbread

Cornbread
Difficulty

Intermediate

Cooktime

35 min

Cornbread made with JUST Egg in a baking dish

A classic cornbread recipe that’s soft, buttery and only slightly sweet.

Serves 6-8

6-8
  • 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

Equipment

Equipment
  • black and white stove icon

    Oven

  • shallow dish icon

    Baking pan

  • whisk icon

    Whisk

  • spatula icon

    Spatula

01 / 05

Grease the baking pan

pan

Preheat oven to 425°F / 220°C. Lightly grease 8x8 square baking pan or 10” cast iron skillet.

02 / 05

Curdle the milk

milk

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 ingredients

ingredients

Measure the cornmeal, flour, baking powder, baking soda and salt into a medium bowl and whisk to distribute evenly.

04 / 05

Mix the batter

batter

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 serve

serve

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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