American Style Corn Bread
Native Americans used corn before the settlers arrived and those Europeans who lived in the southern English colonies learned how to cook corn dishes. Cornbread was popular during the American Civil war because it was cheap. Over the years the recipe has been adapted and many variations created.
Ingredients
- Yellow Cornmeal - 8 ozs (1 ½ Cups)
- Plain Flour - 6 oz (1 ½ Cups)
- Soya Milk - 300mls (1 ½ Cups)
- Egg Replacement - 2
- Baking Powder - 4 Tbsp
- Olive Oil - 3 Tbsp
- Caster Sugar - 2 Tbsp
- Salt - 1 Tbsp
- Vegan Margarine - 2 Tbsp, Melted
- Vegan Margarine - For Greasing
Instructions
- Preheat oven to 210c and grease an loaf tin 9 by 4 inches in size at least 2 inch in depth.
- Into a bowl add the cornmeal, flour, baking powder, sugar and salt. Stir well together.
- Make up egg replacer according to packet instructions and beat the milk in. Add to the melted margarine and mix well.
- Add to the flour mixture and stir until a sticky dough has been made.
- Push the dough into the loaf tin and smooth over the top. Cook for 30 minutes then turn down the oven to 160c and cook for a further 10 minutes.
