- Servings: 6
- Prep Time: 20m
- Cook Time: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
- •1 cup (250 ml.) wheat flour
- •1 cup cornmeal
- •1 tsp baking powder
- •1 cup soy or almond milk
- •1 tbsp. ground flaxseed
- •1/4 cup odorless vegetable oil
- •1/4 cup syrup
- •4 tbsp. sugar
- •Grease for the pan
How can I change the taste of the cornbread?
If you want to make cornbread for, for example, a first course, then you can easily add a little red pepper and salt to the recipe, only reducing the sugar. Sprinkle cornbread with caraway seeds, sesame seeds or whole-grain cornmeal on top. This is the best recipe for everything! You can experiment with it: add lavender, orange zest or even chocolate chips to the base.
Can sugar and syrup be deleted from the recipe?
Completely? No, they cannot. They give not only sweetness, but also texture. Without sugar you will have a “brick.” The syrup can be replaced with applesauce, if syrup is not available. This is initially not a very sweet bread, but if you want cornbread as a first course, I would remove half the sugar and add pepper and salt.
There are no complicated or unnecessary ingredients in this recipe. It is prepared very simply, and, most importantly, it always turns out perfectly. The muffin comes out tender, slightly moist and very fragrant. I use finely ground cornmeal, as coarser grinding may not give our bread a delicate texture.
Preheat the oven to 180C / 356F.
First, mix the dry ingredients: flour and cornmeal, then add baking powder, sugar and ground flaxseed.
In a separate container, combine the milk, butter and syrup. Mix well.
Pour the liquid ingredients into the dry. Stir thoroughly until it forms a smooth batter.
Grease the pan with vegetable oil and pour in the batter.
Bake for 40 minutes. The muffins should rise and turn golden brown.
Let cool and cut.