Recipe Golden Cornbread
Soy-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Baking
Comfort food
Holidays
Snacks
Ah, just like mama used to make it. If your mama happens to be from Alabama, and a divine cook.
You will need
Serves 8
- 340 g (2 cups) cornmeal (polenta)
- 150 g (1 cup) plain flour
- 2 teaspoons baking powder
- 500 ml (2 cups) almond milk (or plant milk of choice)
- 80 ml (1/3 cup) coconut oil, melted
- 75 g (1/4 cup) apple sauce
- 1 tablespoon rice malt syrup
Directions
-
Step 1
Preheat oven to 180°C and lightly spray a 20 x 10 cm loaf tin with olive oil spray. Set aside.
-
Step 2
Place cornmeal, plain flour and baking powder in a large bowl and mix together.
-
Step 3
In a medium-sized bowl whisk together almond milk, coconut oil, apple sauce and rice malt syrup. Pour mixture into flour and stir to combine thoroughly.
-
Step 4
Transfer mixture to loaf tin and bake for 35-40 minutes or until golden. Remove from oven and turn out onto drying rack. Serve warm or cold.
More soy-free recipes
Golden Cornbread
Directions
15 mins to prep
-
Step 1
Preheat oven to 180°C and lightly spray a 20 x 10 cm loaf tin with olive oil spray. Set aside.
-
Step 2
Place cornmeal, plain flour and baking powder in a large bowl and mix together.
-
Step 3
In a medium-sized bowl whisk together almond milk, coconut oil, apple sauce and rice malt syrup. Pour mixture into flour and stir to combine thoroughly.
-
Step 4
Transfer mixture to loaf tin and bake for 35-40 minutes or until golden. Remove from oven and turn out onto drying rack. Serve warm or cold.
You will need
Serves 8
- 340 g (2 cups) cornmeal (polenta)
- 150 g (1 cup) plain flour
- 2 teaspoons baking powder
- 500 ml (2 cups) almond milk (or plant milk of choice)
- 80 ml (1/3 cup) coconut oil, melted
- 75 g (1/4 cup) apple sauce
- 1 tablespoon rice malt syrup