Public recipe with member extras
Soy Milk Cornbread
A lighter, less dense cornbread hydrated with soy milk, with a good rise thanks to the milk's protein content.
Baking, Breads & Pastries · Weeknight Dinner Side · Bbq Spreads
What you need
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Unsweetened Soy Milk
- 2 Eggs
- 1/3 cup Melted Butter
Method
Instructions
- Preheat oven to 400°F and grease a 9-inch skillet or square pan.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the soy milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth.
- Pour into the prepared pan and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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