Jessie's Recipe of the Week: Plant-based Cornbread
Thanksgiving is right around the corner! This week, in honor of the holidays, Jessie is bringing to you a plant-based cornbread recipe that’s perfect for Thanksgiving dinner! It only has four steps to it and also can be made with Upright’s instant oatmilk! It makes for a delicious yet east-to-make dish that you can enjoy with your family this Thanksgiving.
Follow Jessie along in the kitchen to learn how to make your own plant-based cornbread in time for Thanksgiving!
Serving size:
12 servings
What you'll need:
Equipment
- 8x8 pan or 9 inch round pan
- Large bowl
- Wooden spoon
Ingredients
- 1 ¼ cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 ¼ sachet Upright instant oatmilk, original
- 1 ¼ cup water (for oatmilk!)
- 1/3 cup canola oil
Instructions:
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Preheat oven to 400F and lightly grease an 8x8 pan or a 9 inch round cake pan
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In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder and stir
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Mix together Upright instant oatmilk and water to create oatmilk
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Pour oatmilk and canola oil into mixture. Stir until well combined and then pour batter into prepared pan
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Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean
We hope you enjoyed making this easy yet delicious fall dessert! Stay tuned for next week's recipe from Jessie!
Recipe adapted from https://www.noracooks.com/the-best-vegan-cornbread/
