Vegan Cornbread (With Spelt Flour)
"A super quick and delicious recipe adapted from vegweb.com! I don't like really sweet cornbread, so feel free to sweeten to taste."
photo by airaioo
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 cup cornmeal
- 1 cup spelt flour (I use white)
- 5 teaspoons baking powder
- 1⁄4 teaspoon sea salt
- 2 tablespoons safflower oil (or sunflower oil)
- 1 1⁄4 cups water
- 1 tablespoon maple syrup
directions
- Preheat oven to 350 degrees.
- Grease a 2 quart casserole dish.
- Mix wet and dry ingredients separately, then combine until just mixed.
- Pour into casserole dish, and bake approximately 22 minutes.
- Best served hot out of the oven!
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Reviews
-
I surprised my dinner guests the other night by whipping this up before dinner as we were talking and having drinks. It turned out perfectly. So vegan or not, this is a great recipe. You could spice it up with some jalepenos or whatever you like - personally I like it simple like this. I used a whole grain cornmeal (Bob's). Thanks Harriet, I'll be making again I'm sure. -
Wonderful cornbread Harriet! Never having made cornbread before, I was leery at the huge amt. of baking powder but it was right of course :-) I slightly increased the syrup and omitted the salt (thought there was enough from the baking powder). This was great with a veggie chili, and I'll definetly want to make it again! -
Wonderful recipe, even for the baking novice like myself. My fiance and I loved it! I put the batter into a muffin tin and made corn muffins...they were a perfect accompaniment to my red beans and brown rice <3 I will definitely be making these again. I did make a half batch and even though I cut the baking soda in half it was a little metallic but that can be fixed next time.
RECIPE SUBMITTED BY
I'm a student living in Sydney, Nova Scotia (Canada). I was introduced to this site by my cousin White Rose Child. We share very similar tastes in food, and have a blast cooking together when we get the chance! I love experimenting with new recipes and ingredients, and find my time in the kitchen relaxing. I have a passion for fresh fruits and vegetables and love visiting my local farmers markets. I'm inspired by Dr. Gillian McKeith's recipes and views on healthy eating, (I love her fennel and hazelnut soup!). Most recently I have begun experimenting with increasing the amount of raw foods in my diet, which has been a fun endeavor.
I have a weakness for baking sugary treats for my friends and family, but I try not to go overboard. I don't want to kill them with kindness!
