Dairy-Free Southern Cornbread
1/2 cup canola oil or dairy-free margarine
11/2 cups yellow or white cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon baking soda
3 large eggs
11/2 cups unsweetened almond milk
Place oil in a 9-inch cast iron skillet; heat in a 425° oven for 5 minutes.
Meanwhile, whisk together cornmeal and next 5 ingredients. In another bowl, whisk together 3 eggs and almond milk; whisk into cornmeal mixture. Carefully add the hot oil from the skillet and whisk until blended. Pour batter into skillet.
Bake at 425° for 15 to 20 minutes or until golden brown.
Note: Recipe can be cut in half and baked in a 8-inch square baking pan.
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