-1 cup yellow cornmeal
-½ cup flour-1 tablespoon baking powder
-1 teaspoon salt
-1 cup dairy free buttermilk (soy milk and apple cider vinegar--instructions follow)
-½ diary free milk (I use soy)-1 egg
-½ teaspoon baking soda
-¼ cup shortening, plus and additional 2 tablespoons
Preheat oven to 450 degrees.
Combine cornmeal, flour, baking powder, and salt in a large bowl.
Create the dairy free buttermilk by measuring a cup of soy milk and adding a few splashes of apple cider vinegar. Whisk this together and let the mixture sit for about 10 minutes. The goal is to have the soy milk emulsify in order to act like buttermilk.
Once the "buttermilk" has emulsified, add ½ cup of soy milk and the egg. Stir together with a fork. Add the baking soda and stir. Combine the wet mixture with the dry mixture and stir until combined (the batter will be runny and lumpy).
In a microwave safe dish, melt ¼ cup of shortening. Slowly add the melted shortening to the batter, stirring until just combined.
Baking Option #1
In a cast iron skillet, melt an additional 2 tablespoons of shortening over medium heat. Pour the batter into the hot skillet and spread evenly.
Baking Option #2
Preheat your grill to 450 degrees. Place a cast iron skillet directly onto the grates and melt an additional 2 tablespoons of shortening in the skillet. Pour the batter into the hot skillet and spread evenly.
Close the lid of your grill and cook for 8 minutes, or until golden brown and a toothpick comes out clean.
(I prefer this method, especially if you are cooking your entree out on the grill.)
This cornbread is the perfect addition to any BBQ meal!
|Pictured with my pecan butter|