Ingredients
- one to two tablespoons vegan butter substitute, for example Earth Balance, plus extra for serving
- 1 cup medium-ground yellow cornmeal
- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon fine ocean salt
- 1 cup plain, unsweetened soy or grain milk
- 1/3 cup canola oil (preferably non-GMO)
- Egg replacement for 2 eggs (stick to the directions around the carton)
- Agave syrup, for serving
Directions
Special equipment: a 9-inch cast-iron skillet
Preheat the oven to 375 levels F.
Add one to two tablespoons the butter substitute to some 9-inch cast-iron skillet and put the skillet within the hot oven for ten minutes.
As the skillet heats within the oven, whisk together the cornmeal. flour, sugar. baking powder and ocean salt inside a large bowl until well combined. Whisk together the soy milk. oil and egg substitute inside a medium bowl, then combine it with the flour mixture and stir until all the dry mixture is integrated into the wet (some small protuberances are okay).
Take away the skillet in the oven and tilt the pan to coat the underside and sides using the melted butter substitute. Make use of a rubber spatula to transfer the batter towards the skillet, distributing it into a level layer. Bake until a cake tester placed into the middle of the cornbread arrives clean, 20 to 25 minutes. Put aside to awesome for any couple of minutes before slicing into wedges and serving with butter substitute and agave syrup.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Recipe thanks to Sheree Walters, Cornbread Coffee shop