Ingredients
Dry
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 0.5 cup Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
Other
- 1 cup Corn (Frozen or canned, drained)
Wet
- 1 cup Plant-based milk
- 1 tablespoon Vegetable oil
- 1 tablespoon Apple cider vinegar
Method
- 1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- 2. In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3. In a separate bowl, combine the wet ingredients: plant-based milk, oil, and apple cider vinegar.
- 4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 5. Stir in the corn.
- 6. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7. Let cool slightly before serving.
Chef's notes
For a sweeter cornbread, add 1/4 cup more sugar. You can also add 1/2 cup of chopped vegetables, such as bell peppers or zucchini.