Cornbread

These loaves work great for PB&J and other sandwiches if you cut it in squares and half them after baking.

Ingredients Kneaded

  • 1/2 pouch of our mix

  • 3 tbsp unsalted butter (or vegan substitute)

  • 1 1/3 cup cornmeal

  • 2 tbsp sugar

  • 1 tsp baking powder

  • 3/4 tsp baking soda

  • 3 large eggs (beaten to a blend)

  • 1 cup buttermilk (or vegan substitute here)

  • 1/2 cup whole milk (or vegan substitute here)

Tools Kneaded

  • Fork
  • Small bowl
  • 8x8 baking dish
  • Whisk
  • Large bowl
  • Medium bowl
  • Spatula

Instructions

1. Preheat your oven to 350°F.

 

2. Use some of your melted butter to brush your 8x8 baking dish.

 

3. Whisk 1/2 our mix, cornmeal, sugar, baking powder and baking soda in a large bowl.

 

4. Whisk the eggs or vegan substitute, buttermilk or vegan substitute, and milk or vegan substitute in a medium bowl.

5. Whisk egg mixture into dry ingredients until combined and slightly lumpy.

6. Mix in the rest of your melted butter (or vegan substitute).

7. Using a spatula, scrape the mixture into your 8x8 baking dish.

8. Bake for approximately 25-30 minutes (until a tester, when inserted in the center, comes out clean). Note that oven times may vary.

 

9. Let cool for at least 5 minutes and enjoy!

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