Cooking Green Recipe
This has become our favorite cornbread recipe because it is so moist and flavorful. If a topping is desired, use a plant-based spread such as Spectrum Spread, which is made with canola oil.
- 1 c. rice milk
- 1 T. apple cider vinegar
- 3/4 c. unbleached white flour
- 1/2 c. corn meal
- 1/2 c. corn flour
- 2 t. baking powder
- 1 t. baking soda
- 1/4-1/3 c. sugar
- 1/2 t. salt
- 1/3 c. canola oil
- 1/3 c. unsweetened applesauce
- 2 t. vanilla extract
Preheat oven to 350°. Lightly grease an 8" or 9" square baking dish with a vegetable-based spread (such as Spectrum Spread).
Pour rice milk and apple cider vinegar into a small bowl. Set aside. In a large bowl whisk together dry ingredients (flour, corn meal, corn flour, baking powder, baking soda, sugar, and salt). Add canola oil, applesauce, and vanilla to rice milk-vinegar mixture; whisk to blend. Add liquid ingredients to dry ingredients, and stir until just blended.
Pour batter into the prepared baking pan, and bake for 32-35 minutes. Remove bread from oven when the top starts to brown, bounces back slightly when lightly pressed, and a toothpick inserted into center of bread comes out clean. Allow to cool 20 minutes, then run a knife between the edge of the bread and the baking dish. This bread is excellent sliced and toasted or warmed in the microwave for 20 seconds.
Copyright Kay Bushnell