ingredients
- 1 cup cornmeal
- 1 cup flour (white, whole wheat or combination)
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder
- 1 1/2 cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk)
- 1/3 cup oil (sunflower)
- 1/4 cup very warm water
method
Preheat oven to 400 degrees F.
Place skillet into the oven to heat up
Sift together all dry ingredients
Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working). If not, add the other 1/2 cup of "buttermilk"
Carefully remove skillet form the oven and coat with earth balance buttery spread
Pour the batter into the skillet
Bake for 25-35 minutes or until a inserted toothpick comes clean
Let cool for a few minutes and then carefully flip the cornbread onto a plate
Recipe from VegWeb.com; "Cathie's Southern Cornbread"(http://vegweb.com/index.php?topic=17789.0)
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