Sometimes when I'm in the kitchen and I make something this delicious I think to myself "Damn I'm a good housewife!" Except, I don't own a house. And I'm also not a wife. In fact, if we're being honest, I'm more of a career gal myself. A career gal who bakes some really kickass cornbread.
1 cup unsweetened plain almond milk
2 teaspoons apple cider vinegar
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup refined coconut oil, melted
1 cup corn kernels, thawed if frozen
*I halved this recipe to make 1 mini loaf, which served 4. You can also make cornbread muffins by swapping the loaf pan for a muffin tin.
Preheat oven to 350 F.
Lightly spray your mini loaf pans or a muffin tin with your nonstick cooking spray of choice, I always opt for the coconut oil nonstick.
Add the plant-based milk and apple cider vinegar to a bowl, whisk and allow it to rest at room temperature to curdle for at least five minutes.
While the mixture above is curdling: in a medium sized bowl mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and add in the curdled milk mixture and coconut oil.
Gently stir together the wet ingredients in the well before mixing them into the dry ingredients. Mix until everything is just moistened and incorporated, do not over mix. Fold in the corn kernels.
Fill your muffin tins or mini loafs with the batter, it doesn't rise much so fill it up almost to the top.
For the muffin tin, bake for 18-22 minutes. For the mini loaves bake for 25-28 minutes. The tops should feel firm and an inserted knife should come out clean.
Remove from oven and allow to cool before removing from the baking dishes. If you baked it in mini loaf pans, run a knife along the edges before inverting onto a plate.
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