Ingredients
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees F (204°C) and lightly grease an 8 x 8 inch pan or a 9 inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Stir well to evenly distribute all the dry components.
- Add Wet Ingredients: Pour in the unsweetened almond milk and canola oil to the dry mixture. Stir until the batter is smooth and well combined without overmixing.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Whole grain or gluten free substitutions: Use white whole wheat flour, whole wheat pastry flour, or a quality gluten free flour mix instead of all purpose flour.
- Oil-free option: Substitute the canola oil with applesauce for a lower-fat version.
- Cornbread muffins: Preheat oven to 350°F (177°C), spray a muffin pan or line with liners, fill 3/4 full, and bake for 18-20 minutes.
- Adjust sweetness: This recipe is moderately sweet; reduce sugar by half or use only a few tablespoons for less sweetness if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
