Vegan Tahini Cornbread
photo by analog kid
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 slices
- Serves:
- 6
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
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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Reviews
-
I used applesauce instead of oil and an eggwhite because the mixture seemed very runny and I was afraid it wouldn't hold together. 25 minutes seemed cook the outside perfectly, yet the inside was still undercooked- which i find is the case with all cornbread recipes i've tried. The molasses adds a nice flavour and colour, especially making the outer crust darker than the inside. Not very sweet- which i like, and goes perfectly with a vegetarian chili.
Tweaks
-
I used applesauce instead of oil and an eggwhite because the mixture seemed very runny and I was afraid it wouldn't hold together. 25 minutes seemed cook the outside perfectly, yet the inside was still undercooked- which i find is the case with all cornbread recipes i've tried. The molasses adds a nice flavour and colour, especially making the outer crust darker than the inside. Not very sweet- which i like, and goes perfectly with a vegetarian chili.
RECIPE SUBMITTED BY
I am a Nursery School teacher.
I am a vegetarian.