Cornbread is essential for dipping in chili and really meaty stews of all kinds and since we are nearing the end of stew season I wanted to post this recipe before it was too late.
This recipe can’t be easier (honest to god, my lil’ jalapeños can basically make them on their own if I hand them the ingredients), and it is dairy-free which is great if you have any milk sensitive people in your lives, if not you can substitute buttermilk or whole milk for the soy milk.
A basic, slightly sweet cornbread recipe made in a loaf pan for easy slicing. Dairy free!
- 1 cup white whole wheat flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain soy milk
- 1/2 teaspoon cider vinegar
- 1/4 cup vegetable oil
- 1 large egg
- Heat oven to 350°F and grease a 9-inch loaf pan or a 12 well muffin tin or a 9-inch cast iron skillet.
- Combine all dry ingredients in a medium bowl. Combine all the wet ingredients in a separate bowl and whisk until smooth. Add remaining ingredients and stir just until moistened. Scrape batter into the loaf pan and bake in the middle rack for 30-35 minutes. If you want to make muffins or use a skillet increase the oven's heat to 400°F and bake until a toothpick inserted in the middle comes out clean, about 12 to 15 minutes.