Homestyle Cornbread
Vegetarian, Dairy-Free
Ready in 30 minutes
Serves 6 people
Recipe submitted by Heather Swope
Tips
This recipe also works great for muffins or with a loaf pan. If making muffins, I recommend mixing in a chopped jalapeno or a ¼ c shredded, lactose-free pepper jack cheese.
Ingredients
1 c cornmeal
1 c all-purpose flour
¼ c white sugar
1 Tbsp baking powder
1 c unsweetened, original almond milk
1 egg, beaten
⅓ c canola oil
Preparation
Preheat oven to 400F.
Add cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Whisk together.
Make a well in the dry ingredients. Add almond milk, egg and oil. Mix well.
Pour batter into a 9-inch baking pan or seasoned cast iron skillet.
Bake on the center rack for 15-20 minutes. A toothpick inserted should come out clean.
Let cool slightly before cutting to eat right away. If using for dressing, let cool completely for better crumbles.