About this recipe:Great tasting, easy to make cornbread that uses soya milk and silken tofu instead of animal products.
125g plain flour
140g fine cornmeal
50g demerara sugar
1 tablespoon baking powder
1 teaspoon salt
235ml sweetened, plain soya milk
80ml vegetable oil
60g soft silken tofu
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat an oven to 200 C / Gas 6. Grease an 18cm square baking tin. Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl; set aside.
Place the soya milk, oil and tofu into a blender. Cover and puree until smooth. Make a well in the centre of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour into the prepared baking tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.