This vegan, eggs-free, nuts-free and lactose-free European cornbread is a delicious combination of cornmeal, all purpose flour, granulated sugar, rice milk and olive oil.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: gluten | soy |
⏱ 30 mins – easy
🍽 9 servings – 272 kcal per serving
|
Serving
90g |
Fat
13g |
Sat. fat
1g |
Sodium
219mg |
|
Carbs
34g |
Fibers
1g |
Sugars
9g |
Proteins
2g |
INGREDIENTS
- 1 cup cornmeal
- 1¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups rice milk
- ½ cup olive oil
- 2 tbsp white vinegar
- 1 tbsp corn syrup
- ½ oz cooking spray
TOOLS
- 1 bowl
- 1 oven
- 1 square pan
- 1 spoon
- 1 whisk
STEPS
Put cornmeal in a bowl. Add all-purpose flour, granulated sugar, baking powder, baking soda and salt. Mix with a spoon. Add rice milk, olive oil, white vinegar, and corn syrup. Whisk the contents of the bowl for 3 minutes to get a batter.
Preheat the oven to 375°F for 16 minutes.
Spray a square pan with cooking spray and pour in the batter. Put the pan in the hot oven and bake for 20 minutes. Remove the pan from the oven and turn off the heat.
It’s ready to be served !
