Non-dairy cornbread that is full of flavor, sweet but not too sweet, soft and moist. The perfect addition to your Thanksgiving meal.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoon baking powder
- ⅔ cup sugar
- ⅓ cup vegetable oil
- 1 cup soy milk (or another type of non-dairy milk)
- 2 eggs
- 1 teaspoon salt
Heat the oven to 200°C / 400°F.
In a bowl, mix flour, cornmeal, baking powder, sugar, and salt.
Add the eggs, oil, and soy milk.
Mix well to a unified batter.
Pour the batter into a greased 9-inch pan.
Bake for 20 minutes.
Cool at room temperature.
Cut yourself a piece and enjoy!