Simple, crunchy and great to mop up any stew or soup
Ingredients
2 tsps apple cider vinegar (or lemon juice)
2 cups unsweetened almond or soy milk
1½ cups coarse cornmeal (grits)
1¾ cups spelt flour
2 tsps baking soda
1 tsp salt
6 Tbs olive oil or grapeseed oil
Instructions
Preheat oven to 350º
Line a 9 x 9 square baking tin with parchment
Mix vinegar and milk together and then add oil
Mix the cornmeal, flour, baking soda, and salt together in a large mixing bowl
Pour the wet ingredients into the dry ingredients and mix until the batter is evenly combined
Pour the batter into the baking tin
Bake the cornbread for 35 min, or until the top is firm and the edges are golden
Allow the bread to cool completely before cutting it into squares and serving
Notes
Makes 9 or 18 squares, depending on the size
In place of spelt flour, you can use whole wheat flour
For a sweeter cornbread, you can add maple syrup to the wet ingredients
Adapted from and thanks to Gena Hamshaw of The Full Helping
Cornbread
Simple, crunchy and great to mop up any stew or soup
Ingredients
2 tsps apple cider vinegar (or lemon juice)
2 cups unsweetened almond or soy milk
1½ cups coarse cornmeal (grits)
1¾ cups spelt flour
2 tsps baking soda
1 tsp salt
6 Tbs olive oil or grapeseed oil
Instructions
Preheat oven to 350º
Line a 9 x 9 square baking tin with parchment
Mix vinegar and milk together and then add oil
Mix the cornmeal, flour, baking soda, and salt together in a large mixing bowl
Pour the wet ingredients into the dry ingredients and mix until the batter is evenly combined
Pour the batter into the baking tin
Bake the cornbread for 35 min, or until the top is firm and the edges are golden
Allow the bread to cool completely before cutting it into squares and serving
Notes
Makes 9 or 18 squares, depending on the size
In place of spelt flour, you can use whole wheat flour
For a sweeter cornbread, you can add maple syrup to the wet ingredients
Adapted from and thanks to Gena Hamshaw of The Full Helping