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Writer's pictureMarisa's Vegan Recipes

Vegan Cornbread

Updated: Jun 29, 2019

Cornbread is a lovely, crumbly bread. You can't go wrong accompanying a dish with this.


This is cornbread is traditionally made in a skillet, however I don't own a skillet and prefer to use a loaf tin. I have added the instructions for a skillet as well though, for those traditionalists.


Don't like coriander?

Why not try this bread with some fresh basil?


Ingredients


1 Cup Oat milk

1/4 Butter

Sea salt - to taste

1/4 Cup coriander

1/2 Cup yoghurt - You can use cream cheese if you can't get hold of some yoghurt.

If you are like us, who can't eat soya, there's only 1 brand of yoghurt that we can eat. It can be rather difficult to get hold off so we have had to make do on many occasions.

Ground pepper - to taste

2 Cloves garlic - minced

1 1/2 Cup Plain flour

3/4 Cup Cornflour

1 tbsp Baking powder


Method


* Preheat oven 200C


* In a large bowl mix the milk, butter, salt, coriander, yoghurt, pepper and garlic.

* Sift the flour, cornflour and baking powder onto the mix.

* Stir it all together well


Cooking in a skillet;

* Melt 1 tbsp of butter in a hot skillet.

* Make sure you brush it all over.

* Pour the batter into the skillet

* Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.


Cooking in a loaf tin;

* Grease the loaf tin using butter.

* Pour the batter into the tin.

* Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.


Enjoy!




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