Three Step Cornbread
1 cup plain yellow cornmeal (not self rising or rapid rise)
1 cup white whole wheat flour
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup oil
1 cup warm water
1. Preheat oven to 350 degrees F and lightly grease either a 9" round or 8x8" square baking dish with vegan butter or oil. Mix together the cornmeal, flour, sugar, salt, and baking powder, and give the bowl a few shakes.
2. Fill a measuring cup just above the 1/4 cup line with oil, and add it to the flour mixture. Add the warm water, and stir until just moistened.
3. Immediately transfer mixture to prepared pan, and bake about 30 minutes. Test doneness after the 20 minute mark and then again after the 25 minute mark.
The kind of baking dish you use affects the baking time. If you can wait 10 minutes before digging in, it tastes even better and the top will develop a little bit of a crunch.
I have used a wide variety of flours in this recipe from white to whole wheat pastry to whole wheat and now whole white wheat. Different flours yield different densities, but you will still turn out a moist cornbread that is neither too sweet nor too savory.
Source of recipe: This recipe was inspired by a non vegan one I saw on the back of a bag of House Autry plain yellow cornmeal. Although that recipe was my inspiration, I have changed up enough of the ingredients that I call it my own.