Tuesday, March 8, 2016

Recipe: Easy Savory Cornbread

I have a confession to make. I don't like cornbread. I don't like most anything made from cornmeal. Grits, hush-puppies, and cornbread.

My husband is the opposite. He loves cornbread. He was raised here in the South, so it is a requirement to like cornbread. Throughout our marriage, he has come home from the grocery store with boxes of cornbread mix. I tried those with him and thought they were awful. He thought they were fine, but perhaps a little on the dry side.

While flipping through a vegan recipe book of mine, I came across a recipe for cornbread. It actually looked really good in the picture. So I decided to give it a try. There was way too much salt and it included some ingredients I didn't care to use and I wasn't pleased. But the recipe did give me an idea. It called for cream-style corn! So the other day, my 4 year old and I set out to make a tasty cornbread. It was fantastic, and now I like cornbread (well, mine at least)!

Here is my simple kid-friendly recipe for a moist and savory homemade cornbread, minus any weird ingredients.

Easy Savory Cornbread

1 c. soy milk
2 tsp. apple cider vinegar
6 green onions, finely chopped
1 15-ounce can of cream-style corn
1/3 c. canola oil
1 1/4 c. cornmeal
3/4 c. all-purpose flour
1 tsp. sea salt
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. light brown sugar

1. Preheat the oven to 350 degrees and grease a 8-inch square baking dish.
2. Combine soy milk and apple cider vinegar and set aside for 5 minutes while it curdles.
3. Whisk together the dry ingredients in a large mixing bowl.
4. In another bowl, combine the green onions, cream-style corn, and canola oil. Add the soy milk mixture and whisk until combined.
5. Pour the wet mixture into the dry mixture until well combined.
6. Pour the batter into the greased baking dish.
7. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool, then enjoy!

So easy that a 4-year-old and his teddy bear were able to help!

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