Zutaten für Eggless Dairy Free Cornbread
- 1 1/4 cups Soymilk
- White Vinegar
- 3/4 cup Cornmeal
- 1 1/2 cups Unbleached All-Purpose Flour
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 cup Oil
- 1 tablespoon Apple Cider Vinegar
- 1 cup Corn Kernels
- 1/2 cup Optional Vegetables
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Zubereitung von Eggless Dairy Free Cornbread
- Preheat oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the dairy-free milk, oil, and apple cider vinegar. Let it sit for a few minutes to allow the vinegar to activate the baking soda.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the corn kernels and any optional vegetables.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
0g
Carbs
8g
