Sunday, 18 March 2012

Cast Iron Vegan Cornbread

Granted this recipe doesn't have the buttermilk & all the a lot of the other traditional ingredients normally found in cornbread but it's very easy & very good.

Cast Iron Vegan Cornbread
EVERYONE who had some fell in love with it.

  • 3 cups of cornmeal
  • 3 1/2 cups soft flour
  • 1/8 cup baking powder
  • 1/4 Tbsp salt

  • 2 cups margarine
  • 2 ½ cups sugar
  • 3 ½ cups of water

1, Mix first 4 ingredients well.
2, In a separate bowl, cream margarine & sugar, then add the water.
3, Combine wet & dry ingredients.
Pour into 2 greased cast iron skillets or equivalent cake pan.
Bake convection oven at 250 degrees for 30 minutes, then turn up to 325 degrees until golden.
Gas oven at 425 degrees for 45 minutes
Cast Iron cooking is the absolute best.
Yea I went a little crazy with the camera but what can I say, I've wanted to try a cast iron cornbread for a very long time now.

I'll save you the last piece.