|The slight sweetness of cornbread is set off perfectly by (vegan) cream cheese.|
|Directions||Whisk together the milk and vinegar, then set aside.
Preheat oven to 425.
Oil the baking dish and set aside.
In the medium bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
Stir ¼ c oil into milk, then add this into the dry bowl and mix well. Fold in optional corn.
Scrape into oiled baking dish and bake about 20 minutes, until the top is golden brown. The cornbread is done when you insert a toothpick into the center and it comes out clean.
|Notes||Delicious with cream cheese or dipped into chili.
Adapted from the recipe for "Classic cornbread" in Alicia C. Simpson’s Quick and Easy Vegan Comfort Food (read my review).
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