Honey Cornbread
Honey Cornbread
Great with chili or enchiladas, or all by itself! Make your own "buttermilk" with a full fat oat milk like Oatly - see below. Soy's flavor is strong, and almonds are a water hog.
Total Time
10 min
Servings
16 servings
Ingredients
- 1 cup plant buttermilk (see below to make yourself)
- 1 tbsp lemon juice or vinegar
- 1 egg or vegan egg replacers like Namaste (Amazon)
- 2/3 cup honey
- 4 tablespoons plant butter such as Earth Balance Organic, can be softened for easier handling.
- 1 1/4 cup flour or 6 1/4 oz by weight
- 1 cup cornmeal or 5 oz by weight
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Instructions
- Preheat oven to 350.
- Make buttermilk - Combine 1 cup oat milk with 1 tbsp lemon juice or vinegar, let sit for 10 min.
- Make vegan egg replacer such as Namaste - see Amazon.
- Whisk the wet ingredients together - buttermilk, eggs or vegan egg replacer, honey, melted margarine.
- In a separate bowl, combine dry ingredients - flour, cornmeal, baking powder, baking soda, and salt in a mixer.
- Add wet to dry ingredients until just combined, do not overmix. (Can do by hand or in a slow mixer).
- Pour into a buttered metal straight-edged 10x10" pan. (Glass pans have curved edges, take 5-10 min longer).
- Bake for 35-40 min. Test for doneness when a toothpick in the center has no batter and the center feels firm.