From the kitchen
Soy Milk Cornbread
A tender cornbread with a lightly crisp edge and soy milk in the batter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 1 cup fine or medium cornmeal
- 1 cup all-purpose flour (120 g)
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup plain unsweetened soy milk
- 2 large eggs
- 1/3 cup melted butter, cooled
- 1 tsp neutral oil, for the pan
Method
- Heat oven to 400°F and grease a 9 inch round pan.
- Whisk cornmeal, flour, sugar, baking powder and salt. Separately whisk milk, eggs and cooled butter.
- Fold wet into dry just until combined. Pour into the pan and level gently.
- Bake for 22 to 28 minutes until the center springs back and a skewer has no wet batter. Cool for 10 minutes before cutting into eight wedges.
Cook with confidence
Before you start
What to expect
A tender cornbread with a lightly crisp edge and soy milk in the batter.
Before you begin
Use ordinary cornmeal rather than instant polenta or masa harina.
The important cue
Mix lightly and bake as soon as the batter is ready.
At the table
Cool briefly before cutting so the crumb holds together.
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