Cornbread

Name: Cornbread
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: ¾ cup non-dairy milk; 2 teaspoons apple cider vinegar; 1 cup cornmeal; 1 cup flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; 100 mL JUST Egg; ¼ cup brown sugar; ¼ cup (56g) plant-based butter, melted, or oil

Cornbread

Back

Difficulty

Intermediate

Cooktime

35 min

Cornbread made with JUST Egg on a blue plate

Cornbread made with JUST Egg in a baking dish

A classic cornbread recipe that’s soft, buttery and only slightly sweet.

Serves 6-8

6-8

¾ cup non-dairy milk
2 teaspoons apple cider vinegar
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
100 mL JUST Egg
¼ cup brown sugar
¼ cup (56g) plant-based butter, melted, or oil

Equipment

Oven
Baking pan
Whisk
Spatula

01 / 05

Grease the baking pan

pan

Preheat oven to 425°F / 220°C. Lightly grease 8x8 square baking pan or 10” cast iron skillet.

02 / 05

Curdle the milk

milk

Measure out the milk and add the two teaspoons of apple cider vinegar. Stir to combine and set aside for a few minutes to curdle.

03 / 05

Combine the dry ingredients

ingredients

Measure the cornmeal, flour, baking powder, baking soda and salt into a medium bowl and whisk to distribute evenly.

04 / 05

Mix the batter

batter

Vigorously whisk the JUST Egg and the brown sugar into the milk mixture, then add the wet mixture to the dry ingredients. Give it just a few stirs, then add in the melted butter, and mix until just combined. Do not overmix. Transfer the batter to the prepared pan.

05 / 05

Bake and serve

serve

Bake for 20 to 25 minutes, until golden at the edges and the middle is set – use a knife or toothpick to test for any remaining wet batter. Transfer to a cooking rack for at least 10 minutes before slicing and serving.