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Sweet Cornbread Recipe with Soy Milk

This recipe makes approximately 16 pieces of sweet cornbread. It calls for soy milk, cornmeal, cornstarch, flour, sugar, eggs, oil, vanilla, and canned corn. To make it, soy milk is combined with lime juice to make soy buttermilk. The buttermilk is mixed with cornmeal and allowed to sit. Wet ingredients like egg and oil are whisked together before mixing with dry ingredients. The batter is poured into a hot, oiled pan and baked for 20-25 minutes.

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Tyler J. W. Dickinson
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7 views1 page

Sweet Cornbread Recipe with Soy Milk

This recipe makes approximately 16 pieces of sweet cornbread. It calls for soy milk, cornmeal, cornstarch, flour, sugar, eggs, oil, vanilla, and canned corn. To make it, soy milk is combined with lime juice to make soy buttermilk. The buttermilk is mixed with cornmeal and allowed to sit. Wet ingredients like egg and oil are whisked together before mixing with dry ingredients. The batter is poured into a hot, oiled pan and baked for 20-25 minutes.

Uploaded by

Tyler J. W. Dickinson
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Sweet Cornbread

Makes approx. 16 1-in2 pieces

Ingredients
1 C soy milk (225 g or 220 mL)
1 Tbsp lime juice (or lemon juice or vinegar) (~1/2 lime, or 25 g, or 15 mL)
200 g yellow cornmeal (masmeel/polenta mix)
170 g cornstarch (maszetmeel)
50 g all purpose flour
1 tsp salt (6 g)
2 tsp baking powder (9 g)
1/3 C white sugar (35 g)
1/3 C brown sugar (75 g)
1 egg, beaten
1/2 C + 1 Tbsp corn oil or vegetable oil (120 g or 135 mL)
1/2 tsp vanilla extract (2 g or 2,5 mL)
1 C canned corn (165 g)
honey

Instructions
1. Preheat oven to 400F (200C). Put ungreased skillet or baking dish in oven
to heat up.
2. Make soy buttermilk: In a 1 cup measuring cup (the largest cup), add soy milk to
1 Tbsp (largest spoon) lime juice until the total volume is 1 cup, and pour it into a
medium sized bowl. Allow to sit for 10 minutes.
3. Add cornmeal to the soy buttermilk and stir. Allow it to sit for 15 minutes.
4. In a large bowl, whisk together cornstarch, flour, salt, and baking powder.
5. In a separate mixing bowl, whisk sugars and egg until glossy, then mix in oil, and
vanilla. Add the soy buttermilk/cornmeal mixture.
6. Pour the wet ingredients into the dry ingredients and stir gently. It is okay to leave a
few lumps, but make sure all the flour is mixed from the bottom of the bowl.
7. Fold the corn kernels into the batter and let sit for 5 minutes.
8. Carefully remove the hot pan from the oven, and grease with corn oil. Pour in the
batter, and drizzle honey over the top in a cross-hatch pattern. Bake for 2025
minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove from the oven and allow to stand for at least 15 minutes before cutting.

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