Vegan Corn Bread:
(신동훈 식):
밀가루 1컵
옥수수가루 1컵
꿀 1/4 컵
소금 1 티스푼
베이킹파우더 1 티스푼
아몬드 우유 1컵
아보가도 기름 1/3 컵.
400F 30 Min
https://www.noracooks.com/the-best-vegan-cornbread/
Ingredients
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Corn Bread : 옥수수 빵
재료:
옥수수 가루 1 컵
밀가루 1컵
1 tsp 베이킹 파우더
1/2 tsp 베이킹 소다
1/8 티스푼 소금
1/2 컵 오일(아보카도)
1/3 컵 꿀
계란 1알
1컵 아몬드 우유
Ingredients
- 1 cup (120g) cornmeal
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) packed light or dark brown sugar
- 2 Tablespoons (30ml) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
Instructions
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
