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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ive never been a big cornbread fan but I came across this recipe and love love LOVE it! Sooo good, but without a bunch of junk ingredients.My picky 5 yr. old even likes it! I always have some on hand for those gotta-have munchies moments. You can make this in advance and keep at room temperature overnight or in the freezer for up to 1 month. Ingredients:
1 tablespoon refined coconut oil, melted or 1 tablespoon safflower oil, plus a little more for the baking pan |
1 1/2 cups yellow cornmeal |
1 1/4 cups whole wheat pastry flour |
3/4 cup evaporated natural cane sugar |
2 teaspoons baking powder |
1/2 teaspoon fine sea salt |
1 1/2 cups soymilk |
1/2 cup silken tofu |
Directions:
1. Preheat oven to 425 degrees.
2. Oil a 13x9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!
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