With the leaves changing to bright yellows and reds, and the north wind growing stronger, comes the opportunity for some homemade breads and baked goods, to warm the body and soul. One of my favorite breads to have with hearty stews and soups is good ol' cornbread. It's super easy to make, with only a handful of ingredients - most of which you probably have on-hand! - and takes almost no time.
From the moment you admit to yourself that nothing but cornbread will do, to that first bite, you're looking at about 45 minutes. The bread making itself takes about 5 minutes, you gotta bake for 30 and then resist eating the bread while it's too hot - so I've tacked on another 10 min to allow it to cool. Although I prefer to eat cornbread while it's still warm - with melted vegan margarine or butter and dipped in real Canadian maple syrup. Mmm oui oui!
Ingredients:
- 1 C cornmeal
- 1 C all-purpose flour
- 2 tsp baking powder
- 2 tsp vegan white sugar
- 1 tsp salt
- 2 Tbsp canola / vegetable oil
- 1 1/2 C almond milk (or other dairy alternative)
Directions:
1. Preheat oven to 350F.
2. In a large bowl, combine dry ingredients.
3. Add oil and almond milk; stir until well mixed.
4. Pour into a lightly oiled 8x8 inch pan (or similar).
5. Bake for 30 min. Let it cool (or don't) and enjoy!
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