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Anonymous
Member since December 1969
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4.57576

Absolutely Delicious Holiday Cornbread

What you need: 

1 1/4 cups unbleached flour
3/4 cups yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup natural sugar (I use Florida Crystals)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch + 1 tablespoon of water
1 (15 ounce) can whole kernel sweet corn, optional
1/2 cup pimentos, optional

What you do: 

1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This was very yummy! I made it for my non-vegan family and they want me to make more again today! Thank you for posting this wonderful recipie!

 

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Also, this made 12 muffins (from a normal size muffin pan) and they were pretty huge!

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I love you. Seriously. These were SO good. I couldn't stop eating them!!  :)>>>

I followed the recipe exactly and couldn't be happier with the deliciousness that it made. Thank you for posting a great recipe.

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I made a few changes to the recipe. It calls for 1/4 cup of natural sugar (Florida crystals), and I didn't have that.  So, I used 1/4 cup of light brown sugar instead.  I don't buy soy milk, so I used 1 cup of coconut milk instead.  I also used a deep muffin tin, sprayed it with olive oil baking spray, and only made 6 muffins.  They were not huge muffins, so had I made 12, they definitely would have been small.  I didn't have any canned corn, so I threw in about a cup and a half of frozen corn that I had run under water to help thaw.  I cooked them for about 25 minutes and although they look very light in my picture, they were cooked perfectly and turned out absolutely delicious!

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Awesome cornbread.  Can't wait to share this with my family.

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Mine didn't turn out right, even though I followed the recipe exactly.  :-\ It was very dry - when I put it in, it was more like dough that had to be plopped into the pan and stretched out, rather than pourable batter. It also tasted quite bland. But all of the other reviews say that the recipe is wonderful, so maybe it was just a fluke.

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This was amazing! And so, so easy. I'll definitely be making it again!

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I usually make the Grandma's Cornbread Made Vegan recipe from here but decided to try this one instead today. It's nice that it's not too crumbly but it's almost not crumbly enough. I used a little extra sugar and the flavor is good. But I would like to combine this recipe with the Grandma recipe and then I think I'd have the perfect cornbread.

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Delicious! This is just what I was looking for!

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I made mine into muffins...AMAZING!

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