Vegan Cornbread

Name: Vegan Cornbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 slices, 6 serving(s)
Ingredients: 1 cup cornmeal; 1 cup flour (1/2 c ww pastry flour, 1/2 c white flour, or your choice); 5 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons sunflower oil; 1 1/4 cups water; 2 tablespoons blackstrap molasses; 1 teaspoon poppy seed; butter; tahini

(1)

Recipe by Chef #240649

I love this corn bread recipe. It offers you a choice of using whole wheat pastry flour and white flour in any combination of ratios. I have used it with the w.w. pastry and it is really yummy. It tastes a little hearty, but in a good way! Not over the top, if you know what I mean. It feels like you are eating something good for you, and it tastes good too! It's from the Horn of the moon cookbook (Ginny Callan). I have swapped out molasses for maple syrup or honey.

READY IN: 40mins

SERVES: 6

YIELD: 6 slices

UNITS: US

INGREDIENTS

Nutrition

1

cup cornmeal
1

cup flour (1/2 c ww pastry flour, 1/2 c white flour, or your choice)
5

teaspoons baking powder
¹⁄₄

teaspoon salt
2

tablespoons sunflower oil
1 ¹⁄₄

cups water
2

tablespoons blackstrap molasses
1

teaspoon poppy seed
butter
tahini

DIRECTIONS

In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency.
Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds.
Bake 20 minutes at 400°F
Serve with Butter or Tahini.
6 servings.

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