Cornbread (Parve) (Vegan)

cornbread 2
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat!  It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.

Combine well, these dry ingredients in a  bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt

Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons watercornbread1
1/3 cup oil (I use olive)

Preparation

Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .

 

 

 

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